Imperial Pearl Chicken Cutlet
Chicken breast is coated in cornstarch and egg wash, evenly covered with pine nuts, then fried to a golden hue with a crisp, tender texture.
Ingredients
Imperial chicken breast (cleaned, all fascia removed, edges trimmed, scored with small crosshatch cuts, marinated)
300g
Pine nut kernels (coated evenly and pressed firmly)
100g
Imperial eggs (whisked thoroughly)
4
Cornstarch (coated evenly)
50g
Cooking oil
to taste
Cooking wine (for marinating)
to taste
Salt (for marinating)
to taste
Black pepper (for marinating)
to taste
Minced scallion and ginger (for marinating)
to taste
Instructions
1
Marinate Chicken
Clean the chicken breast, remove all fascia, trim the edges, score small crosshatch cuts, place on a plate, sprinkle with seasonings, pat with hands, then marinate until flavorful and set aside.
2
Coat and Batter
Crack eggs into a bowl, whisk thoroughly. Take the marinated chicken breast, first coat evenly with cornstarch, then dip in egg wash, finally coat evenly with pine nut kernels, press firmly, and set aside for cooking.
3
Fry to Finish
Heat a wok, add clean cooking oil, heat to approximately 50% heat, quickly add the chicken cutlet, fry until golden brown, crispy on the outside and tender on the inside, remove, cut into strips, arrange on a plate and serve.
