I shared a Chinese Pork Chop Recipe yesterday that was inspired by my Granny’s dish of the same name. And today I’m posting a Chinese Chicken Chop Recipe. 😆 Sounds the same but they are different. 😀 In this recipe, I’ve used honey instead of sugar which gives the chicken a nice glaze and flavour. Also, I’ve roasted the chicken in the oven instead of pan-frying it. 😉
Also, I’ve plated and served the chicken chop as a Western meal – with steamed corn, pumpkin mac ‘n’ cheese and mesclun greens. Check out my Pumpkin Mac and Cheese Recipe for a more nutritious version of mac ‘n’ cheese. But of course, you can always go with your preferred sides.
CHINESE CHICKEN CHOP RECIPE
2
- 1 tsp light soy sauce
- 1 tbsp honey
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 2 boneless chicken legs approx. 600g
- mesclun greens, steamed corn & mac ‘n’ cheese as sides
Marinade the chicken with light soy sauce, honey, oyster sauce and sesame oil. Set aside for 15 minutes.
Preheat oven to 180 deg C with fan mode on. Line a baking tray with aluminium foil.
Transfer the chicken onto the baking tray and roast in the oven for 25-30 minutes till chicken is golden brown on the outside.
Serve the chicken with your preferred sides.