Crispy Garlic Chicken Chop/Cutlets
Shiokman Recipes recipe - Western
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 chicken legs deboned and skin removed
- 3 tsp light soya sauce
- 1 tsp sesame oil
- 3 tsp cooking rice wine
- 1 tsp white pepper
- 3 tsp finely chopped garlic
- 1 tsp grated ginger
- Biscuit crumbs and Panko - equal amount
- 1 large egg
Instructions
- 1
Marinate chicken legs with light soya sauce, sesame oil, rice wine, white pepper, chopped garlic, grated ginger and mix everything thoroughly.
- 2
Refrigerate for at least 2 hours or preferably overnight.
- 3
Remove marinated chicken from refrigerator and mix well.
- 4
Prepare biscuit crumbs/panko mixture and beaten egg in separate bowls.
- 5
Dip marinated chicken in beaten egg and coat with biscuit crumbs/panko completely.
- 6
Deep fry coated chicken in very hot oil for about 2 mins or until golden brown.
- 7
Remove crispy fried chicken chop and scoop up remaining crumbs from the oil.
- 8
Drain excess oil from the fried chicken chop in a wire basket.
- 9
Slice into bite size pieces and lay on a bed of fresh lettuce.
- 10
Serve with warm chicken rice and chilli.