Crispy Chicken Chop or Crispy Chicken Cutlet as it is also commonly known are usually made with chicken breast meat. However, breast meat tends to be a little on the dry side. Hence, chicken legs are my meat of choice for this dish. They are more tender and juicier. For the coating, I mix equal amounts of biscuit crumbs and Japanese panko.
Please click on the video tutorial and print out the recipe below.
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- 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
Marinate chicken legs with light soya sauce, sesame oil, rice wine, white pepper, chopped garlic, grated ginger and mix everything thoroughly.
Refrigerate for at least 2 hours or preferably overnight.
Remove marinated chicken from refrigerator and mix well.
Prepare biscuit crumbs/panko mixture and beaten egg in separate bowls.
Dip marinated chicken in beaten egg and coat with biscuit crumbs/panko completely.
Deep fry coated chicken in very hot oil for about 2 mins or until golden brown.
Remove crispy fried chicken chop and scoop up remaining crumbs from the oil.
Drain excess oil from the fried chicken chop in a wire basket.
Slice into bite size pieces and lay on a bed of fresh lettuce.
Serve with warm chicken rice and chilli.
Also do check out my Facebook Page : Shiokman for links to other recipes