Taiwanese chicken cutlet is well-loved by Filipinos. It is, after all, just a different take on fried chicken, something that both Pinoy kids and adults like. This fried chicken is coated with kamote flour and five-spice powder to give it a distinct flavor and texture.
Fried Chicken Cutlet Recipe
This fried chicken is coated with kamote flour and five-spice powder to give it a distinct flavor and texture.
Ingredients
Fried Chicken Cutlet Ingredients
- 1 whole chicken breast fillet halved
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon Garlic powder
- 1/2 tablespoon brown sugar
- 1 1/2 tablespoons Soy Sauce
- Salt to taste
- ground black pepper to taste
- vegetable oil to deep-fry
- 1/4 Cup
- 2 tablespoons all-purpose flour
- 1/2 teaspoon Garlic powder
- 1 teaspoon five-spice powder
- 2 tablespoons vegetable oil
- 1 tablespoon Garlic minced
- 1/2 Cup bok choy finely chopped
- 3 cups day-old white rice
- 2 eggs beaten
Instructions
- Butterfly chicken breast pieces then pound with a meat mallet or the back of a cleaver until ¼ inch thick.
- Make the marinade: Mix together all ingredients in a shallow bowl. Add chicken pieces. Turn to coat both sides, then cover and marinate in the refrigerator for at least 1 hour.
- Heat vegetable oil for deep-frying in a frying pan over medium heat.
- Make the coating: Mix together all ingredients on a plate. Coat chicken pieces in coating not more than 3 minutes before frying.
- Deep-fry chicken pieces in hot oil until golden brown and cooked through. Allow to rest for about 5 minutes before slicing into strips. Set aside.
- Make the fried rice: Heat oil in a pan. Sauté garlic until fragrant then add bok choy; cook until vegetables are wilted. Add rice; toss well. Season to taste with salt and pepper. Add beaten eggs and mix well.
- Divide fried rice between 2 bowls and top each with fried chicken strips. If desired, serve with pickled radish or pickled cucumber on the side, and garnish with flat-leaf parsley.
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