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Relating to this recipe: Becoming an adult, it was a popular "western" food that people would order in the clubhouse restaurant. The edges that continued this dish would come with potato fries, carrot & peas salad and garnished with sliced tomato and cucumber. The asian touch is to eat the chicken with chili sauce - preferably Lingam's. If you like, mushroom sauce may also be offered within the chicken.
Ingredients
Serves: 2
- 2 chicken thighs, deboned and pounded to medium thickness
- Flour, for dusting
- 2 eggs,beaten
- 70 g breadcrumbs
- Oil to cook
- Marinade
- Soy sauce
- Worchestershire sauce
- Pepper
- Mushroom sauce (optional)
- 1 onion, sliced into rings
- 50 g button mushrooms
- 1/2 cup chicken stock
- 2 tablespoon butter
- Pepper and salt to taste
- 1 teaspoon corn starch
Directions
Prep: 10 min › Prepare: 20 min › Ready in: 30 min
- Marinate the chicken thighs in soy sauce, worchestershire sauce and pepper for several hrs or overnight. Remove from marinade and pat dry .
- Dust the thighs in certain flour, trembling from the excess flour.Dip inside a bowl of beaten egg after which roll in breadcrumbs.
- Heat some oil in pan and fry the chicken thighs on sides until brown.
- For that mushroom sauce:
Saut the onions in butter until it's soft. Add mushrooms and saut for any couple of minutes. Add some chicken stock then stir within the corn starch. Prepare before the sauce thickens, season with pepper and salt and pour within the chicken.