Breaded Chicken Cutlet
Xiang cuisine breaded chicken cutlet, featuring a crispy exterior and tender, juicy interior with well-balanced savory seasoning. It is prepared by marinating chicken breast, coating it in breadcrumbs, and deep-frying.
Ingredients
Chicken breast (cut in half through the middle, score both sides and slice)
250 g
Breadcrumbs
300 g
Cooking wine
2 g
Salt
3 g
Scallion (sliced)
2 g
Ginger (sliced)
2 g
Beaten egg
6 g
Oil (for frying)
80 g
Dry starch (for coating)
to taste
Instructions
1
Step 1
Cut the chicken breast in half through the middle, score both sides with a crosshatch pattern and slice into pieces. Marinate with salt, cooking wine, and sliced scallion and ginger for about 30 minutes. Dip each piece first in beaten egg, then in dry starch, and finally in breadcrumbs, pressing firmly so the coating adheres well.
2
Step 2
Heat oil in a wok until it reaches about 80% hot (around 175°C / 350°F). Add the prepared chicken cutlets and fry until golden brown. Remove and arrange on a plate to serve.
