Chinese cuisine

Easy

Crispy Chicken Cutlets | Chef John’s Cooking Class

Name: Crispy Chicken Cutlets | Chef John’s Cooking Class
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 Chicken Breast; ㅤ ㅤMarinade; 1/2 tsp. Salt; 1/4 tsp. White Pepper; 1/2 Lemon (1/2 for marinade and 1/2 for the sauce); 1 Large Egg; 2 tbsp. Custard Powder; 1 tbsp. Corn Starch; ㅤ ㅤCrispy Coating; 3 cup Bread Crumb; ㅤ ㅤSauce; 2 cup Mayonnaise; 1 tsp. Wasabi Sauce; 2 tbsp. Honey; ㅤ ㅤGarnish; 1 tbsp. Fried Walnuts; 3 Strawberries, diced

Chef John Zhang

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Crispy Chicken Cutlets | Chef John’s Cooking Class

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A good fried chicken can go a long way. This recipe will show you how to make the simplest way to make the most delicious fried chicken that is golden crisp on the outside and tender on the inside, with a satisfying sauce.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

1 Chicken Breast
ㅤ ㅤMarinade
1/2 tsp. Salt
1/4 tsp. White Pepper
1/2 Lemon (1/2 for marinade and 1/2 for the sauce)
1 Large Egg
2 tbsp. Custard Powder
1 tbsp. Corn Starch
ㅤ ㅤCrispy Coating
3 cup Bread Crumb
ㅤ ㅤSauce
2 cup Mayonnaise
1 tsp. Wasabi Sauce
2 tbsp. Honey
ㅤ ㅤGarnish
1 tbsp. Fried Walnuts
3 Strawberries, diced

Directions:

Step 1

Cut chicken breasts into big pieces first and then cut them into smaller pieces.

Step 2

Paste them in a bowl by mixing with salt, white pepper, lemon juice, egg, custard powder, and water with corn starch.

Step 3

Wrap sliced chicken breats with bread crumb evenly.

Step 4

Add mayonnaise in a bowl. Then add lemon juice, Wasabi Sauce and honey. Mix well together and set aside for later use.

Step 5

Heat the cooking oil up to 300°F/150°C. Then pan fry the chicken breast from the step 3 over light-medium heat. Do not use high heat. Pan fry 3-4 mins until it turns a golden color then take out.

Step 6

Wait until cooking oil is up to 300°F/150°C, then fry for the 2nd time for 1 min. Take the chicken out once more and wait until cooking oil temperature goesup before pan-frying for the 3rd time for the 30s.

Step 7

Then take out and soak the extra cooking oil with a kitchen towel. Now you will see that the chicken is golden and crispy on the outside and soft on the inside.

Step 8

Serve on a plate. Add some fried walnuts. Place the custard from step 4 in a pastry bag.

Step 9

Drizzle 【Sauce】 over the cooked chicken cutlets in a cross pattern. In the end, sprinkle some chopped strawberries. Serve and enjoy.

Final Notes

Key point: Pat the sliced chicken breast with knife spine to loosen the meat in the first step. This way, it is easier to infuse the flavors and avoid curving in the 2nd step. When wrapping the meat with bread crumb, make sure press it after wrapping to make sure the bread crumbs firmly and evenly stick to the meat