Chinese-Style Chicken Cutlet recipe - ingredients, nutrition and when to eat it
Chicken is pounded thin, coated with spices and starch, then fried until crisp, Chinese-style. The outside is savory and crunchy, while the inside stays juicy.
Chicken is pounded thin, coated with spices and starch, then fried until crisp, Chinese-style. The outside is savory and crunchy, while the inside stays juicy. It’s a satisfying choice for lunch or dinner.
Chinese · 30 minutes to cook
Tips: Pound the chicken to an even thickness so it cooks through before the coating gets too dark.
Tips: If the oil is too cool, the coating can absorb too much oil. Before adding the chicken, check the temperature with a pinch of starch.
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Ingredients (1 serving)
- Chicken Breast — 150 g
- Cornstarch — 2 Tbsp
- Egg — 0.5 pc
- Five-Spice Powder — 0.3 tsp
- Salt — 0.3 tsp
- White Pepper — 0.1 tsp
- Cooking Oil — 300 ml