Go Back
Crispy Garlic Chicken Chop/Cutlets
Course: Main Course
Cuisine: Western
Author: Shiokman Eddie
  • 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
  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.