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Crispy Chinese-Style Fried Chicken Cutlet
A home‑cooked, ultra‑crispy fried chicken cutlet seasoned with soy sauce, five‑spice, and ginger. The secret is a thin batter combined with a dry flour mixture that creates flaky dough pieces for an extra crunchy crust. Marinate the chicken overnight for maximum flavor, then fry to golden perfection.
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Cost Breakdown
Critical Success Points
- • 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).
Safety Warnings
- • Hot oil can cause severe burns; use long tongs and keep a lid nearby.
- • Do not leave the pan unattended while oil is heating.
- • Ensure the oil does not exceed its smoke point.
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