🍗 Chinese crispy chicken cutlets

4 servings · prep 25 min · cook 15 min

Ingredients

• 600 g chicken breasts
• 1 egg, 3 tbsp cornstarch
• 2 tbsp soy sauce, 1 tbsp rice wine
• 1 piece of ginger, grated, 2 garlic cloves
• 1 tsp five-spice, 1 tsp white pepper
• 150 g panko breadcrumbs
• Frying oil, salt

Method

1. Butterfly the breasts then flatten them to 1 cm between two sheets of paper.
2. Marinate 30 min with the soy sauce, rice wine, ginger, garlic and spices.
3. Add the beaten egg and cornstarch to the marinade and mix: the meat gets a coating that keeps it juicy.
4. Press each cutlet into the panko on both sides, without packing it down.
5. Fry at 170 °C, 3 min per side, until golden.
6. Drain on a rack and rest 3 min before slicing into strips.

Adapted from Tian Tian (YouTube)

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