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