Chicken chop

Chicken chop is a Malaysian dish of breaded and deep-fried, or marinated and pan-fried, chicken, usually made from a deboned thigh or a flattened breast. It was developed by Hainanese migrant workers who cooked for British colonial officers in colonial Malaya, as a local adaptation of Western fried and grilled chicken, and it is found in kopitiams and in restaurants specialising in Hainanese or Western cooking. It is typically served with black pepper sauce or a brown sauce based on tomato ketchup, Worcestershire sauce and soy sauce, with fries and a salad or coleslaw. Many Malaysians assume it is an imported Western dish, though it is a local creation.