Crispy Chinese-Style Fried Chicken Cutlet

Ingredients

• 3 pieces Chicken breast (or tenderloin) (skinless, boneless; cut to uniform thickness (~1.5 cm))
• 2 tablespoons Soy sauce (regular light soy sauce)
• 1 teaspoon Five‑spice powder
• 0.5 teaspoon White pepper powder
• 1 teaspoon Ginger paste (fresh or jarred)
• 1 cup All‑purpose flour (batter) (sifted)
• 0.5 cup Milk (whole milk; can substitute water)
• 2 pieces Eggs (large, room temperature)
• 1 cup All‑purpose flour (dry coating) (plus extra for dusting)
• 1 teaspoon Baking powder
• 0.25 teaspoon Baking soda (helps colour and a slight soda flavour)
• 0.5 teaspoon Salt (fine)
• 3 tablespoons Water (for dry mixture) (add gradually to create small dough flakes)
• 2 cups Vegetable oil (high smoke‑point oil such as canola or peanut)
• 3 pieces Shallots (peeled and thinly sliced; added to oil for flavour)

Instructions

1. Trim and season the chicken

   Cut the chicken breast into three equal‑thickness pieces (about 1.5 cm). In a bowl combine soy sauce, five‑spice powder, white pepper and ginger paste. Add the chicken, toss to coat, and refrigerate overnight (or at least 30 min).

   Time: PT10M

2. Prepare the thin batter

   In a bowl whisk together 1 cup flour and ½ cup milk (or water) until smooth. Just before coating, whisk in the two eggs; this prevents the batter from becoming gummy.

   Time: PT5M

3. Make the dry flour mixture with flaky dough bits

   In a separate bowl combine 1 cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp salt. Add water a few drops at a time, rubbing the mixture between your hands until tiny dough flakes form. The mixture should feel slightly damp but not wet.

   Time: PT5M

4. Heat the oil and flavor it

   Pour vegetable oil into the pan (enough to come up about ½ inch). Add sliced shallots and heat over medium‑low until fragrant. Then increase heat and bring oil to 180 °C (350 °F).

   Time: PT5M

   Temperature: 180°C

5. Coat the chicken pieces

   Working one piece at a time, dust the chicken in the dry flour mixture, shake off excess, dip into the batter (do not touch batter with fingers), let excess drip, then roll again in the dry flour mixture and press lightly. Set aside on a plate.

   Time: PT5M

6. Fry the chicken cutlets

   Carefully place the coated chicken into the hot oil. Fry for about 4 minutes total, turning once, until both sides are golden brown and the internal temperature reaches 75 °C (165 °F).

   Time: PT12M

   Temperature: 180°C

7. Drain and serve

   Remove the cutlets with tongs, let excess oil drip, then place on paper towels to absorb any remaining oil. Serve hot, optionally with a dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken breast (or tenderloin): boneless chicken thigh
• Instead of Soy sauce: tamari
• Instead of Five‑spice powder: ground cinnamon + star anise + cloves
• Instead of White pepper powder: black pepper
• Instead of Ginger paste: fresh grated ginger
• Instead of All‑purpose flour (batter): cake flour (lighter texture)
• Instead of Milk: water, plant‑based milk
• Instead of Eggs: 1 tbsp flaxseed + 3 tbsp water per egg
• Instead of All‑purpose flour (dry coating): cornstarch
• Instead of Baking powder: 1/2 tsp baking soda + 1 tsp cream of tartar
• Instead of Salt: sea salt
• Instead of Water (for dry mixture): milk
• Instead of Vegetable oil: peanut oil, sunflower oil
• Instead of Shallots: small onion

Equipment Needed

• Cutting board
• Sharp knife
• Mixing bowls
• Whisk or fork
• Hands (for rubbing flour)
• Plate for dry flour
• Chopsticks or tongs
• Frying pan or wok
• Thermometer
• Paper towels
• Strainer or fine mesh (optional)
• Serving plate (optional)

Critical Steps — Do Not Skip

• Marinating the chicken overnight for deep flavor.
• Creating the dry flour mixture with tiny dough flakes.
• Maintaining oil temperature at 180 °C.
• Proper three‑step coating (dry flour → batter → dry flour).

Chef Tips from the Video

• For extra aroma, add a small piece of ginger and a clove of garlic to the oil with the shallots.
• After frying, sprinkle a tiny pinch of sea salt on the hot cutlet for a flavor burst.
• If you prefer a lighter crust, replace half of the all‑purpose flour with cornstarch.

Troubleshooting

Storage

Refrigerator: Store leftover cutlets in an airtight container for up to 2 days; reheat in a hot oven to retain crispness.

Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑top bag; keep for up to 1 month. Reheat directly from frozen in a 180 °C oven.

Room temperature: Do not store at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Marinate the chicken the night before.
• Prepare the dry flour mixture and keep it covered at room temperature.
• Batter can be made a few hours ahead; store covered in the fridge.
• Fry in batches and keep finished cutlets warm in a low oven (120 °C).