Orleans Chicken Cutlet Rice
A Hong Kong-style cafe favorite featuring crispy breaded chicken cutlet served over steamed rice and drenched in a sweet-savory Orleans sauce. This comforting dish combines crunchy textures with bold, slightly spicy flavors.
Story
This popular cafe dish brings together the best of crispy fried chicken with the signature sweet-spicy Orleans flavor that's become a staple in Asian-style Western cuisine.
Ingredients
chicken breast (pounded to 1/2 inch thick)
2 pieces
all-purpose flour
1 cup
eggs (beaten)
2
breadcrumbs
1 cup
cooking oil (for frying)
as needed
cooked white rice
2 bowls
ketchup
3 tablespoons
honey
2 tablespoons
soy sauce
1 tablespoon
garlic (minced)
2 cloves
paprika
1/2 teaspoon
salt and pepper
to taste
Instructions
1
Season and coat the chicken
Season chicken cutlets generously with salt and pepper. Set up breading station: flour in one dish, beaten eggs in second, breadcrumbs in third. Dredge each cutlet in flour, then egg, then breadcrumbs, pressing firmly to adhere.
2
Fry until golden and crispy
Heat oil to 350°F (175°C). Fry chicken cutlets for 4-5 minutes per side until deep golden brown and cooked through. Remove and rest on a wire rack for 2 minutes.
3
Make the Orleans sauce
In a small saucepan over medium heat, sauté garlic until fragrant. Add ketchup, honey, soy sauce, and paprika. Simmer for 2 minutes until slightly thickened. Remove from heat.
4
Assemble and serve
Slice each chicken cutlet diagonally. Place a bowl of steamed rice on a plate, top with sliced chicken, and generously drizzle Orleans sauce over everything. Serve immediately.
