Fried Chicken Cutlet Recipe

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.