Crispy Five-Spice Chicken

READY IN: 35mins
Recipe by WaterMelon

From Donna Hay's "Flavours". May substitute with pork fillets too. And i've tried it with panko (japanese breadcrumbs) with better, crispier results.

Top Review by Vnut-Beyond Redempt

Made it with pork. Real tasty and quick to prepare. Will use chicken fillet next time and a bit more salt.

Ingredients Nutrition

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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