Chinese cuisine

Easy

Crispy Chicken Cutlets | Chef John’s Cooking Class

Picture this: golden-brown chicken cutlets, crispy on the outside yet tender on the inside, served alongside a creamy, tangy wasabi mayo sauce that adds a delightful kick to every bite.

In this recipe, we’ll transform simple chicken breast into a gourmet delight that’s sure to tantalize your taste buds and impress your dinner guests. With a crunchy coating, a zesty marinade, and a flavorful sauce, these crispy chicken cutlets are a perfect harmony of textures and flavors.

Chef John Zhang

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Crispy Chicken Cutlets | Chef John’s Cooking Class

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Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

1 Chicken Breast
Marinade
1/2 tsp. Salt
1/4 tsp. White Pepper
1/2 Lemon (1/2 for marinade and 1/2 for the sauce)
1 Large Egg
2 tbsp. Custard Powder
1 tbsp. Corn Starch
Crispy Coating
3 cup Bread Crumb
Sauce
2 cup Mayonnaise
1 tsp. Wasabi Sauce
2 tbsp. Honey
Garnish
1 tbsp. Fried Walnuts
3 Strawberries, diced

Directions:

Step 1

Cut chicken breasts into big pieces first and then cut them into smaller pieces, about 2 inches by 3 inches in size.

Step 2

In a mixing bowl, combine the chicken pieces with salt, white pepper, lemon juice (from half the lemon), egg, custard powder, and corn starch. Mix well to ensure each piece is well coated.

Step 3

Place the marinated chicken pieces in the bread crumbs until they are evenly coated with a thin layer.

Step 4

In a separate bowl, prepare the wasabi mayo sauce by combining mayonnaise, wasabi sauce, honey, and the juice from the remaining half of the lemon. Mix well until smooth. Set aside for later use.

Step 5

Heat cooking oil in a pan over medium heat until it reaches about 300°F/150°C. Pan-fry the breaded chicken pieces for 3-4 minutes on each side until they turn a golden brown color. Be cautious not to use high heat to prevent burning.

Step 6

After the first round of frying, remove the chicken from the pan and let it rest while the oil heats up again. Once the oil is ready, fry the chicken pieces for a second time, this time for about 1 minute, to ensure extra crispiness.

Step 7

For the final frying round, fry the chicken for 30 seconds, until the exterior is golden and crispy while maintaining a tender interior. Remove the chicken from the pan and gently blot any excess oil with a kitchen towel to ensure a crispy texture.

Step 8

Arrange the crispy chicken cutlets on a serving plate, garnishing with fried walnuts for an added crunch.

Step 9

Place the custard from step 4 in a pastry bag. Drizzle the prepared sauce over the crispy chicken cutlets in a cross pattern, adding a burst of flavor to each bite. Sprinkle diced strawberries over the chicken cutlets for a refreshing touch

Final Notes

As you prepare this dish, remember to pat the sliced chicken breast with the spine of a knife to loosen the meat, making it easier to infuse with flavors and preventing curving during cooking. When wrapping the meat with bread crumbs, ensure to press firmly to ensure they adhere evenly. With these tips in mind, you'll create crispy chicken cutlets that are as visually stunning as they are delicious.