Name: Crispy Chicken Chop with Creamy Salted Egg Sauce
Yield: 5
Ingredients: 10.0g Bird's Eye Chilli, chopped; 6.0g Curry Leaf; 200.0g Margarine; 160.0g Knorr Golden Salted Egg Powder 800G; 300.0g Filtered Water; 30.0g Fine Sugar; 1.5kg Cooking Cream; 25.0g Knorr Chicken Stock 1KG; 1.3kg Chicken Chop, 5 Pcs; 2.0pc Egg; 30.0g Knorr Chicken Stock 1KG; 500.0g Corn Flour

Transform the classic Malaysian chicken chop into a standout dish with a generous coating of salted egg sauce. No need to worry – it will only cost you a few extra minutes to whip up this indulgent main dish. Scroll down for the full recipe and learn how to make salted egg sauce.

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Preparation

Aromatics Preparation
- Sauté all ingredients in a pan until fragrant.
Creamy Salted Egg Sauce
- Add all ingredients into the pan with aromatics. Stir thoroughly.
- Bring sauce to a boil. Lower heat and simmer for 2 minutes. Set aside.
Crispy Chicken Chop
- Combine chicken, eggs, and Knorr Chicken stock; mix well. Marinate chicken for around 30 minutes.
- Coat marinated chicken chops in corn flour.
- Deep-fry chicken until cooked and crispy.
- Pour prepared salted egg sauce over the crispy chicken and serve immediately.
- TIP: For takeout or delivery, separate the sauce from the chicken to maintain the best texture and flavour.

Crispy Chicken Chop with Creamy Salted Egg Sauce

Ingredients

Aromatics Preparation

Creamy Salted Egg Sauce

Crispy Chicken Chop

Preparation

Aromatics Preparation

Creamy Salted Egg Sauce

Crispy Chicken Chop

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Crispy Chicken Chop with Creamy Salted Egg Sauce

Ingredients