Prep 20 mins
Cook 15 mins
From Donna Hay's "Flavours". May substitute with pork fillets too. And i've tried it with panko (japanese breadcrumbs) with better, crispier results.
- 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
- Cut chicken breasts in half lengthways.
- Dust lightly with cornflour and set aside.
- Combine all coating ingredients in a shallow bowl or plate.
- Dip chicken into beaten egg and then press firmly into the coating mixture.
- (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.
- Fry the chicken 2-3 minutes each side, until golden and crisp.
- Do not crowd the pan.
- Fry in batches if necessary.
- Drain on absorbent paper.
Made it with pork. Real tasty and quick to prepare. Will use chicken fillet next time and a bit more salt.
Very good recipe. However, I think the chicken should be marinated salt, sugar and chinese cooking wine the day before frying them.