About this recipe:Growing up, this was a favourite "western" food that we would order at the clubhouse restaurant. The sides that went on this dish would include potato fries, carrot & peas salad and garnished with sliced tomato and cucumber. The asian touch would be to eat the chicken with chili sauce - preferably Lingam's. If you prefer, mushroom sauce can also be served over the chicken.
Marinate the chicken thighs in soy sauce, worchestershire sauce and black pepper for 3 hours or overnight. Remove from marinade and pat dry .
Dust the thighs in some flour, shaking off the excess flour.Dip in a bowl of beaten egg and then roll in breadcrumbs.
Heat some oil in pan and fry the chicken thighs on both sides until brown.
For the mushroom sauce: Sauté the onions in butter until it is soft. Add mushrooms and sauté for a few minutes. Add the chicken stock then stir in the cornstarch. Cook until the sauce thickens, season with salt and pepper and pour over the chicken.