How To Prepare Chicken Chop Recipe Singapore Simple

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Chicken Chop Recipe Singapore: A Local Favorite

Chicken chop is a beloved hawker stall and home-cooked dish in Singapore. It’s a simple yet satisfying meal consisting of a juicy, breaded chicken cutlet smothered in a creamy mushroom sauce and served with rice or fries. The crispy exterior and flavorful sauce make it a crowd-pleaser, perfect for a weeknight dinner or a casual weekend lunch.

Best & Easiest Way to Cook Chicken Chop! Chinese Style Chicken Chop 西式鸡扒  Singapore/ Malaysian Recipe
Best & Easiest Way to Cook Chicken Chop! Chinese Style Chicken Chop 西式鸡扒 Singapore/ Malaysian Recipe


1 kg boneless, skinless chicken breasts (around 4 pieces)

  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups panko breadcrumbs
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for frying

  • For the Mushroom Sauce:

    2 tablespoons unsalted butter

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • ½ cup sliced mushrooms (button, portobello, or a mix)
  • 2 tablespoons all-purpose flour
  • 1 ½ cups chicken broth
  • ½ cup heavy cream
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

  • For Serving:

  • Steamed white rice or french fries
  • Directions:


    1. Pound the Chicken: Pat the chicken breasts dry with paper towels. Place them between two sheets of plastic wrap and pound them with a meat mallet until they are about ½-inch thick. This will help ensure even cooking. Season the chicken breasts generously with salt and freshly ground black pepper.

    Breading the Chicken:

    2. Set Up the Breading Station: Prepare three shallow dishes or bowls. In the first dish, add the flour and season it with a pinch of salt and pepper. In the second dish, whisk the eggs. In the third dish, add the panko breadcrumbs.

    3. Dredge the Chicken: Dredge each chicken breast in the flour, coating it evenly. Dip it into the beaten eggs, letting any excess drip off. Finally, coat the chicken generously in the panko breadcrumbs, pressing gently to ensure the crumbs adhere.

    Cooking the Chicken:

    4. Heat the Oil: Heat enough olive oil in a large skillet or frying pan over medium heat. The oil should be hot enough for frying, but not smoking. You can test the temperature by dropping a small piece of bread into the oil. If it sizzles and floats to the surface, the oil is ready.

    5. Fry the Chicken: Carefully add the breaded chicken cutlets to the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pan, as this can lower the oil temperature and result in greasy chicken.

    Making the Mushroom Sauce:

    6. Sauté the Aromatics: While the chicken is cooking, prepare the mushroom sauce. In a separate pan, melt the butter with olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.

    7. Add the Mushrooms: Increase the heat slightly and add the sliced mushrooms. Sauté for a few minutes, or until the mushrooms are softened and slightly browned.

    8. Deglaze the Pan: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. This will deglaze the pan and add extra flavor to the sauce.

    9. Thicken the Sauce: Whisk in the all-purpose flour and cook for a minute, stirring constantly. The flour will help thicken the sauce.

    10. Simmer and Season: Gradually whisk in the heavy cream and bring the sauce to a simmer. Stir in the dried thyme, salt, and freshly ground black pepper to taste. Let the sauce simmer for a few minutes, until it thickens slightly.

    Assembly and Serving:

    11. Plate the Dish: Transfer the cooked chicken cutlets to a plate lined with paper towels to drain any excess oil. Arrange the chicken cutlets on a serving plate and spoon the creamy mushroom sauce over them. Garnish with chopped fresh parsley, if desired.

    12. Serve with Sides: Serve the chicken chop with steamed white rice or french fries for a complete and satisfying meal.


  • For extra crispy chicken, double dredge the chicken in the flour and egg mixture before coating it in the panko breadcrumbs.