A chicken chop relates to the field of food technology, and is composed of the following compositions in parts by weight: 145-155 parts of refrigerated fresh chicken, 45-55 parts of refrigerated fresh chicken skin, 10-15 parts of soybean protein isolate, 25-35 parts of self-made ice water, 10-20 parts of corn starch, 5-7 parts of fresh egg liquid, 3-4 parts of refined salt, 1-2 parts of chili powder, 20-30 parts of minced onion, 2-4 parts of first-grade white sugar, 0.3-1 parts of scallion powder, 0.1-0.6 parts of sodium bicarbonate powder, 1-1.5 parts of a composite phosphate, 1-2 parts of monosodium glutamate with the purity of 99%, and 0.05-0.5 parts of ethyl maltol. The chicken chop is simple in preparation method and easily available in raw materials, can be directly simply conveniently cooked without adding any seasonings, and after being cooked, the chicken chop is attractive in surface color, fresh, tender, refreshing and tasty in chicken quality, uniform in taste, comfortable in mouthfeel, fragrant and mellow in flavor and long in aftertaste.