Chicken Chops

• 2 pounds boneless chicken thighs
• 4 teaspoons soy sauce
• 4 teaspoons red wine vinegar
• 6 cloves garlic
• 2 coins ginger
• 4 green chillies, serrano or jalapeno
• 1 tablespoon black pepper, freshly ground
• 1 cup cilantro
• breadcrumbs
• 2 eggs
• 1/2 cup canola oil

1. Wash and clean chicken thighs. Cut each thigh into 2 pieces.
2. Put the soy sauce, vinegar, garlic ginger,green chillies( sliced), black pepper and cilantro in a blender and grind for 2 minutes until all the ingredients form a paste.
3. Mix the chicken pieces and the green paste and marinate in a non- reactive dish for 6 to 8 hours. Ideally marinating the chicken overnight gets the best flavor.
4. let the chicken come to room temperature before breading . Break the eggs in a shallow bowl and beat well. Dip the chicken pieces in egg and then coat with breadcrumbs. I usually finish breading all before I fry them
5. Heat oil in a non stick pan, starting with 2 Tablespoons. Add the chicken to the hot oil taking care not to crowd the pan. Fry for 3 minutes on a medium flame till light brown. Flip and fry the other side too.
6. The chops could be kept warm in a 275 degree oven for up to 15 minutes. But they are best served just after frying . We serve them with riced potatoes, peas and ketchup. Homemade tomato chutney is a popular side too.

chicken thighs, soy sauce, red wine vinegar, garlic, coins ginger, green chillies, black pepper, cilantro, breadcrumbs, eggs, canola oil

Taken from food52.com/recipes/11479-chicken-chops (may not work)