Five Spice Fried Chicken
Oh hello, is it me you're looking for? Fragrant five spice, crunchy panko, tender chicken. Pairs reallllly well with my Sichuan Cucumber Salad.
Ingredients
- 4 Chicken Breast Fillets
- All Purpose Flour, for coating
- 2 Eggs, lightly beaten
- Oil, to shallow fry
- 2 1/2 tsp Chinese Five Spice Powder
- 2 c Panko or Fresh Breadcrumbs
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 1 tsp Salt
- Fresh Cracked Black Pepper
- 1 tbsp Minced Parsley
Instructions
- Cut the chicken breast fillets in half lengthwise. Dust lightly with flour. Set aside.
- For the coating mixture, combine the Chinese five-spice, panko or breadcrumbs, cumin, coriander, salt, pepper, and parsley. Mix them up.
- Dip the chicken into the beaten egg, coating all over, then press firmly into the coating mixture. Heat 1 cm (1/2 inch) of oil in a large nonstick frying pan over medium high heat. Add the chicken to the pan (in batches if necessary, don’t crowd the pan yo), and cook for 2-4 minutes each side, or until golden, crisp, and cooked through. Drain on paper towels, then eat! Great served with veggies and rice, or very simple noodles, or even turned into a damn fine sandwich.