Father's Day treat - "Pandan Lemongrass Chicken Chop"
- My Blue Tea
- 17 hours ago
- 5 min read
Have you tried Malaysian Chicken Chop? Treat Dad to this iconic Malaysian Twist: Fragrant Chicken Chop with Pandan & Lemongrass
This Father’s Day, treat Dad to a delicious and aromatic Malaysian-style Chicken Chop, infused with the fragrant notes of Pandan (screwpine leaf) and lemongrass. This dish is crispy on the outside, juicy on the inside, and packed with Southeast Asian flavours that make it extra special, similar to a snitzel only better!!
The History of Malaysian Chicken Chop
Malaysian Chicken Chop is a beloved Western-inspired dish that has been localized into Malaysian cuisine, blending colonial influences with local flavours. Its origins trace back to the British colonial era (19th–20th century), when Western-style dishes were introduced to Malaya (now Malaysia). Over time, Malaysian chefs adapted the dish by incorporating Asian spices, sauces, and cooking techniques, creating a unique fusion dish that remains popular today, particularly in the Hainanese kopitiam / cafes.
Key Influences & Evolution:
British Colonial Roots
The original "chop" concept comes from British "chops" (cutlets or grilled meats).
British settlers and expatriates in Malaya introduced dishes like grilled or breaded meats with gravy, similar to British steak or chicken chops.
Hainanese Adaptation
Many early Malaysian chefs were Hainanese migrants, who worked as cooks for British households and colonial clubs.
They reinterpreted Western dishes using local ingredients, leading to the birth of Hainanese Western food, including Hainanese Chicken Chop.
Localization & Malaysian Flavours
Malaysian Chicken Chop evolved with sweet, savoury, and spicy sauces (like black pepper, mushroom, or chili sauce).
Ingredients like Pandan, lemongrass, soy sauce, and Worcestershire sauce were added for a distinct Malaysian twist.
The dish is typically served with fries, coleslaw, baked beans, or mashed potatoes—a nod to British-style plating.
Popularity in Kopitiams & Restaurants
By the mid-20th century, Chicken Chop became a staple in Malaysian kopitiams (coffee shops) and Western food stalls.
Today, variations include:
Grilled or fried versions
Black pepper or mushroom sauce toppings
Spicy Malaysian-style marinades
Why Is It Special? Unlike traditional Western chops, the Malaysian version is bolder in flavour, often marinated with Asian spices and served with rich, tangy sauces. It reflects Malaysia’s multicultural culinary heritage—combining British, Hainanese, and Malay influences into a uniquely Malaysian comfort food.
This dish is said to be originated as a quick recipe by the chicken lovers. In olden times, people use to consider chicken chop a nice way to utilize their leftover meat rather than discarding it due to lack of refrigeration facility. But of late, this dish has become one of the most popular fast foods all over the world.
Pandan Lemongrass Chicken Chop Malaysian style
Ingredients:
*3 chicken whole legs, deboned and cut each into 2 slices
Marinade
*2 stalks Lemongrass (chopped finely)
*1 tspn @my.blue.tea Pandan Leaf Powder
*20g Sugar
*5g Salt
*25g Fish sauce
*20g Ginger Juice
*10g Garlic juice
*1tbsp Cornstarch
*1 tbsp Worcesterhire sauce
*1 tsp light soy sauce
Salad + more (optional):-
*Lettuce, sliced thinly
*Purple Cabbage, sliced thinly
*Carrot, sliced thinly
*Tomatoes
*Green peas
*Sauteed onions
*Potato chips
Pandan Lemongrass Chicken Chop
Method
(1) Mix chicken chops with marinades. Marinate in the fridge for minimum 4 hours or overnight.
(2) Heat up 1/2 cup oil, pan-fry chicken chops on both sides till brown and well cooked.
(3) Dish up and drain well. Serve hot with salad.
(4) You may heat up the balance of the marinade and use it as chicken chop sauce (see below).
Chicken Chop is the Malaysian homegrown western dish. It is partially western because it is either cooked like steak on the grill or deep-fried like KFC chicken. It is also served with a cream sauce.
Chicken Chop Sauce
Prepare a quick and easy mushroom sauce
Chicken chops are usually serve with homemade brown sauce and black pepper sauce. However, it maybe practical to make it at home but it maybe time-consuming. Instead, get store bought mushroom sauce or black pepper sauce. However here’s a simple mushroom sauce you can prepare in just 15 minutes.
Saute some chopped garlic in a pan with some oil. When the garlic becomes aromatic, remove it and add the sliced onion. Saute the onion until tender and translucent. Return the garlic to the pan.
Add the mushroom and sauté for another minute. Add about half a cup of store-bought chicken stock, plus 3 tbsp of whipped cream.
When it returns to a boil, mix 1 tsp of cornstarch with 4 tbsp of cold water to form a slurry. Pour the slurry into the pan to form a thick gravy. Then season with salt and freshly ground black pepper.
Finally, add about 1/4 tsp of dark soy sauce to darken the color of the sauce.
Serve the chicken chop with the mushroom sauce poured over the top.
Time-Saving Tip: Use store-bought mushroom or black pepper sauce for an even quicker fix—just heat and drizzle! Enjoy your fuss-free, restaurant-style Malaysian Chicken Chop at home! 😊🍗Enjoy Pandan Lemongrass Chicken Chop with a glass of cool iced tea for the Spring/Summer season here soon. New now available in 1.0Kg pack of Butterfly Pea tea (but for limited time only).
A Perfect Pairing: Crispy Chicken Chop & Blue Tea
There you have it—a deliciously crispy Malaysian Chicken Chop, fragrant with Pandan and lemongrass, served with a creamy mushroom sauce that’s quick enough for any home cook. Whether you’re celebrating Father’s Day or simply craving comforting flavours, this dish brings together the best of Malaysian-Western fusion.
Butterfly Pea tea + Lychees and Strawberries
This recipe requires :
*Butterfly Pea flowers (use 2 tspn Butterfly Pea flowers into 500ml water)
*Strawberries
*Soda Water
*Ice cubes
*Garnish with mint leaves
*Sweetener of your choice ie honey, maple syrup or sugar or none
Beat the Chill with a Warm Cup of Blue Tea! ❄️☕ Can you believe it snowed in Guyra, NSW early this month? It was the deepest snowfall in the Northern Tablelands since 1984.
There's no better way to warm up from the inside out than with a vibrant, soothing mug of our Blue Tea. Made from 100% natural butterfly pea flowers, it's the perfect caffeine-free comfort drink to boost your alkalinity in your body.
Stay warm, everyone!
Complete the meal with a glass of vibrant blue tea, it's the earthy, slightly floral notes of Butterfly pea flower tea or optional Lady in Red-Roselle tea make it a wonderful palate cleanser after the rich, savoury chicken. Plus, its stunning indigo hue adds a touch of elegance to your dining table—just like this dish deserves!
Pro Tip: For an extra-special twist, serve your blue tea chilled with a squeeze of lemon—it’ll magically turn purple, or add in alkaline to turn it green or yellow --> making your meal as Instagram-worthy as it is delicious.
Rendang it!! Rendang Chicken Chop - give it a twist and go viral with us on our Instagram @my.blue.tea
Happy cooking, and cheers to good food (and tea)! 💙🍽️
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