Remember that sizzling plate of chicken chop at your neighbourhood Western food stall, served wirh crispy crinkle fries, baked beans, and that unmistakable black pepper sauce? This Old School Western Chicken Chop is exactly how Singapore’s hawkers prepare and interpret western food. While nostalgic, the amazing thing is this dish has survived even till day, a testimony to its popularity in Southeast Asia.

In the full SG60 National Day spirit, I decided to re-create this iconic dish at home.

Let me share with you some guides and tips in making the perfect old school western chicken chop.

  • Choice of Chicken: Thigh, Breast or Drumstick?
    I would strongly suggest thigh or drumstick, boneless preferred, of which you can pound the meat too if you prefer. For myself, I prefer to use big slabs of chicken thigh meat directly to reflect the huge generous portions which I absolutely cherish and enjoy eating! While chicken breast tastes equally delicious, they can turn out to be dry if not prepared well.
  • Pan Searing
    Similar to our hawkers, use at least medium high heat to pan sear your well-marinated chicken chops. Not only does this give it a beautiful golden finish, doing so also give the chicken a nice caramelised finish (thanks to the addition of a little bit of sugar). Most importantly, this also allows the chicken chop to have a lightly crisp skin!If this is your first time pan searing and you’re unsure whether your chicken chops are fully cooked through, I suggest using a pair of scissors and making small cuts at the thickest portions of the chicken. If it comes out almost fully white, you’re done!
  • Marination
    Marinating the chicken chops is an essential and crucial step in achieving tender and succulent results. Be patient with this step, and marinate for at least 30 minutes! I like to add oyster sauce for colouration, and sugar for that eventual caramelisation as you’ve read under “pan searing”
  • Side dishes
    The most fun part of this dish has got to be the side dishes. I’ve selected quite a wide variety including the iconic baked beans and prepared pan seared garlic butter buns. Go wild with this, and I am sure you will enjoy assembling it in true blue hakwer style!

If you’ve any doubts, make sure to refer to the video! I will be sharing my recipe for these iconic old school chicken chops.

Old School Western Chicken Chop Recipe
by Javier Tan August-06-2025

Here’s how to make the iconic and classic Old School Western Chicken Chop in true blue Kopitiam style and full flavours at home!

Ingredients (Chicken Chop) (Multiply accordingly)

  • 3 Boneless Chicken Thighs / Drumsticks
  • 2 Tbsp or 30ml Light Soy Suace
  • 2 Tsp or 10ml Oyster Sauce
  • 1 Tsp or 5g of Sugar
  • 1 Tsp Black Pepper
  • 2 Tsp or 8g Cornstarch
  • Oil for cooking

Ingredients (Black Pepper Sauce)

  • 1 Tbsp Black Pepper
  • 1 Tbsp or 15ml Dark Soy Sauce
  • 1 Tbsp or 15ml Light Soy Sauce
  • 1 Tsp or 5ml Oyster Sauce
  • Approx 1/3 Cup + 1 Tbsp or 100ml Water
  • 2 Tsp Cornstarch + 2 Tbspn Water (Slurry)
  • + 1 Tbsp oil if pan is dry

Instructions

  1. Marinate the thawed chicken with all the ingredients for 30 minutes.
  2. Then, heat oil in a pan over medium high heat and sear chicken on each side until golden brown (I took 6 minutes on each side). Set aside once done. If needed, you can make small cuts at the thickest portions to ensure it’s fully cooked through.
  3. Within the same pan, pour in the remaining ingredients (black pepper to water). While it’s heating, stir the water with cornstarch and pour in once ready.
  4. Transfer to a saucepan if preferred (the same pan still works), and stir over medium / medium low heat until thickened to your desired consistency.
  5. Next, pour the sauce over the chicken chop.
  6. Finally, assemble with remaining components such as baked beans as desired!

Details

  • Prep time: 30 mins
  • Cook time: 15 mins
  • Total time: 45 mins
  • Yield: 3 Pcs of Kopitiam Old School Western Style Chicken Chop!

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best served on the day itself, or refrigerated and re-heated within 3 days!
  3. Feel free to ask if you’ve further questions!

Enjoy!
– Bakeomaniac, Javier Tan