Oh man, the way I crisscrossed it, it looked more like liver wasn't it? Luckily the main star in this dish was not the chicken chop but the sauce that I invented. I saw a Kikkoman commercial on my Chinese cable and it was introducing it's 3-2-1 chicken chop sauce using it's Kikkoman special sauce (I didn't really know what kind of sauce, might be some sort of special soy sauce), sweet rice wine and sugar. Oh well, I didn't have the Kikkoman sauce neither did I have the sweet rice wine but I do have other sauces at home that I could experiment with.
I thought of Worcestershire sauce and Shao Xing rice wine instead. Worcestershire sauce had a bit of sour taste to it like vinegar so I thought it would pair well with some rice wine and sugar. I also added a touch of sesame oil in the end. This sauce got our stamp of approval, we all loved it. If you tried it, credit me for my creation and feedback to me ya. It would go well with pork and steak too.
1 piece of chicken chop (boneless & skinless chicken thigh and drumstick), cut crisscross line on chicken for even cooking. Season with a little kosher salt.
- 3 Tbsp. reduced sodium Worcestershire sauce ( I used Lea & Perrins reduced sodium)
- 2 Tbsp. Shao Xing cooking wine (Chinese cooking wine)
- 1 Tbsp. sugar
- A drop of sesame oil
EVOO for pan-frying
1. In a bowl, prepare the Worcestershire sauce, Shao Xing wine, sugar and sesame oil, set aside.
2. Heat up a saute pan or wok, add in EVOO and when hot, add in chicken chop, turn the heat to low and pan-fry until brown on both sides and almost cook inside. Cover if needed (for faster cooking time).