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Hainanese Chicken Chop

Hainanese chicken chop is made from a whole piece of thigh, deboned, coated with a light batter, and then deep fried. The flesh is tender and moist to the bite, and the skin is crispy. The gravy is light and its flavour, delicate. 

I’m using my air fryer for this tough job as I’m a lazy person who love to cook and eat but not the cleaning part. If I were to deep fried it, I’ll have to mop the whole house and scrub the walls which I hate. That’s why I love my air fryer(AF). 

  

  

4 chicken thigh, deboned

Marinate chicken with;
1tbsp oyster sauce

1tbsp light soy sauce

1tbsp sugar

salt and pepper  to taste

Coat the chicken with fried chicken flour 

Tomato sauce ingredients:-

1yellow onion, sliced

160g tomato ketchup 

2tbsp sugar

salt and pepper to taste

1/2tbsp light soy sauce

2 ½ cups water

Thicken mixture- mix 1tbsp corn flour with 2tbsp water, to thicken the sauce
Other condiments

2 tomatoes, cut into wedges

80g frozen mixed vegetables

AF fries
Method:

 1. Marinate the chicken thighs with marinating ingredients, for at least 2 hours.

 2. Coat chicken with fried chicken flour and shake off access flour (you can double coat the chicken with an egg dip and another coat of flour) . Then deep fried or airfry it till golden brown. If you are using AF, spray some oil on the surface of the chicken before airfring it. Arrange the chicken thighs on the air-fryer pot with skin facing down. Air-fry it under 200 deg C for 10 minutes. Turn the chicken thighs to the other side and air-fry for another 8minutes under 180 deg C or till it is golden brown. Dish up and set aside.

 3. To prepare the tomato sauce, heat oil in a wok or saucepan, sauté onion till aroma, then the tomatoes and mixed vegetables. Next add in water and the rest of seasonings except thicken mixture, cook for few minutes or till onion is soften. Then thicken the sauce with thicken mixture.

4. To serve, pour the tomato gravy on to the air fried or deep fried chicken.

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