Malaysian Chicken Chop

Pound the Boneless, Skinless Chicken Thighs (4) to medium thickness about 1/2 an inch thick.

Place chicken in a large zliploc bag. Add Soy Sauce (2 Tbsp) and Worcestershire Sauce (2 Tbsp) . Mix well. Let marinade for at least 3 hours or overnight.

In a small saucepan, melt the Butter (2 Tbsp) over medium heat. Add Onion (1) and Button Mushrooms (4 Tbsp) . Saute until onions are soft, approximately 2 minutes.

Add Ketchup (4 Tbsp) , Chicken Bouillon Powder (1 tsp) , Water (4 Tbsp) , Brown Sugar (1 Tbsp) and Corn Starch (1 tsp) . Bring to boil, stirring until the sauce thickens up a little bit. Turn off heat; set aside.

Heat up cooking Oil (as needed) over medium heat in a skillet or large frying pan.

Dip chicken in All-Purpose Flour (2 cups) , dip in Eggland's Best Classic Eggs (2) wash, then into Panko Breadcrumbs (2 cups) . Fry chicken till golden brown on each side.