Chicken Chop is the epitome of western food in Malaysia. Despite the countless additions of Western cuisine, the chicken chop still remains a classic favourite. The Chimichurri Chicken Chop on the other hand, is a fresh twist to one of Malaysia’s favourite dish. Now instead of having the Chicken Chop with Black Pepper or Mushroom sauce, we can enjoy the classic dish with a fresh Argentinian sauce.
What is Chimichurri Chicken Chop
To understand what Chimichurri Chicken Chop is we must first understand what Chimichurri sauce is. The Chimichurri sauce originated from Argentina and Uruguay and is basically made of parsley, minced garlic, oregano, red wine vinegar and olive oil. The Chimichurri sauce is typically either green or dark red in colour. To make the red version of the sauce, tomato or red bell peppers are usually added to achieve the desired red colour.
In Argentina, the Chimichurri is used to compliment most meat dishes in their country, so it is no wonder that it ended up on the plate alongside the classic chicken chop. of meat dishes, so it is no wonder that it ended up on the plate alongside the traditional chicken chop.
The History of Chimichurri Chicken Chop
Chicken Chop is a popular Western dish in Malaysia, but it was made popular among us Malaysians, even more so than in Western countries. The chicken itself is a popular protein amongst people of different ethnicities, and the chicken chop was essentially created from leftovers chicken dishes.
Back in the days, restaurant owners would de-bone chicken leftovers, mince them together and coat them with a layer of egg and flour before tossing it into the pan to be deep-fried. The deep fried boneless chicken is typically paired with a side of French fries and coleslaw, topped with the choice of black pepper sauce or mushroom sauce.
The popularity of dish was in part due to the presence of the side elements in the dish. Due to the the popularity of chicken chop and the ever increasing new recipes that were introduced to Malaysia, we now come across the Chimichurri Chicken Chop – a new way to enjoy a classic favourite.
How to make Chimichurri Chicken Chop
In order to make a good chimichurri chicken chop you need to prepare two main ingredients – a chicken fillet that is crispy on the outside and tender on the inside, and the Chimichurri sauce to be drizzled over the chicken.
To make the chicken chop, you can either use minced chicken meat or deboned chicken parts that will later be bound together using eggs, flour and bread crumbs. The first step is to shape the chicken meat, dip them into egg, flour and lastly bread crumbs. You can repeat these steps up to 3 times for some extra crunch. The recommended times to repeat the step is twice.
Once you have coated your chicken meat you can fry them in high-heat. Canola oil works best.To make your Chimichurri sauce all you need to mix parsley, minced garlic, oregano, red wine vinegar and olive oil together. You can also use lemon juice to substitute the red wine vinegar and you can always adjust the ratio of ingredients until you achieve the desired taste.
Where to get the best Chimichurri Chicken Chop in KL
If making the Chimichurri Chicken Chop sounds like a lot of work to you, you can get it delivered from ChimiChurri at Jaya One instead, or you can try the Chimichurri Chicken Rice from Uppercase at Sentral for those that needs rice in their meal times.
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