50g tapioca flour
50g plain floor
1 tsp baking powder
Rinse the chicken chop and pat-dry, season with
marinade for 20 minutes.
To make crispy flour, combine tapioca flour, plain
flour and baking powder together, sieve, ready to
Add egg into the marinated chicken chop, mix well,
then coat it with crispy flour mixture. Deep fry in
the hot over high heat until golden brown, crispy
and cooked. Dish up, drain well.
Place the fried chicken chop on the serving platter, garnish with
tomatoes and onions.
Spoon in some vegetable brown sauce
around the chicken chop. Serve hot.