Chicken Chops

Name: Chicken Chops
Ingredients: 2 pounds boneless chicken thighs; 4 teaspoons soy sauce; 4 teaspoons red wine vinegar; 6 cloves garlic; 2 coins ginger; 4 green chillies, serrano or jalapeno; 1 tablespoon black pepper, freshly ground; 1 cup cilantro; breadcrumbs; 2 eggs; 1/2 cup canola oil

11 ingredients

6 steps

Ingredients

2 pounds boneless chicken thighs
4 teaspoons soy sauce
4 teaspoons red wine vinegar
6 cloves garlic
2 coins ginger
4 green chillies, serrano or jalapeno
1 tablespoon black pepper, freshly ground
1 cup cilantro
breadcrumbs
2 eggs
1/2 cup canola oil

Directions

1

Wash and clean chicken thighs. Cut each thigh into 2 pieces.
2

Put the soy sauce, vinegar, garlic ginger,green chillies( sliced), black pepper and cilantro in a blender and grind for 2 minutes until all the ingredients form a paste.
3

Mix the chicken pieces and the green paste and marinate in a non- reactive dish for 6 to 8 hours. Ideally marinating the chicken overnight gets the best flavor.
4

let the chicken come to room temperature before breading . Break the eggs in a shallow bowl and beat well. Dip the chicken pieces in egg and then coat with breadcrumbs. I usually finish breading all before I fry them
5

Heat oil in a non stick pan, starting with 2 Tablespoons. Add the chicken to the hot oil taking care not to crowd the pan. Fry for 3 minutes on a medium flame till light brown. Flip and fry the other side too.
6

The chops could be kept warm in a 275 degree oven for up to 15 minutes. But they are best served just after frying . We serve them with riced potatoes, peas and ketchup. Homemade tomato chutney is a popular side too.