Ingredients
-
4
-
-
2
-
-
-
2 1/2
-
2
-
2
-
2
-
1
-
-
-
-
-
Directions
Crispy Five-Spice Chicken, From Donna Hay’s Flavours. May substitute with pork fillets too. And i’ve tried it with panko (japanese breadcrumbs) with better, crispier results., Very good recipe. However, I think the chicken should be marinated salt, sugar and chinese cooking wine the day before frying them., Made it with pork. Real tasty and quick to prepare. Will use chicken fillet next time and a bit more salt.
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Steps
|
1
Done
|
Cut Chicken Breasts in Half Lengthways. |
|
2
Done
|
Dust Lightly With Cornflour and Set Aside. |
|
3
Done
|
Combine All Coating Ingredients in a Shallow Bowl or Plate. |
|
4
Done
|
Dip Chicken Into Beaten Egg and Then Press Firmly Into the Coating Mixture. |
|
5
Done
|
(you Can Double Coat as Well, to Ensure a Good Coating. Just Dip Again in Egg, Then the Coating Mixture.) Heat 1 Cm of Oil in Frying Pan Over Med-High Heat. |
|
6
Done
|
Fry the Chicken 2-3 Minutes Each Side, Until Golden and Crisp. |
|
7
Done
|
Do not Crowd the Pan. |
|
8
Done
|
Fry in Batches If Necessary. |
|
9
Done
|
Drain on Absorbent Paper. |
