Crispy Five-Spice Chicken |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Donna Hay's Flavours . May substitute with pork fillets too. And i've tried it with panko (japanese breadcrumbs) with better, crispier results. Ingredients:
4 chicken breasts |
cornflour, for dusting |
2 eggs, lightly beaten |
oil, for shallow-frying |
2 1/2 teaspoons chinese five spice powder |
2 cups fine breadcrumbs |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1 teaspoon salt |
cracked black pepper, to taste |
1 tablespoon flat leaf parsley, finely chopped |
Directions:
1. Cut chicken breasts in half lengthways.
2. Dust lightly with cornflour and set aside.
3. Combine all coating ingredients in a shallow bowl or plate.
4. Dip chicken into beaten egg and then press firmly into the coating mixture.
5. (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. Fry the chicken 2-3 minutes each side, until golden and crisp.
7. Do not crowd the pan.
8. Fry in batches if necessary.
9. Drain on absorbent paper.
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