Crispy Five-Spice Chicken

Submitted 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."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 chicken breasts
• cornflour, for dusting
• 2 eggs, lightly beaten
• oil, for shallow-frying

• Coating Mixture

• 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.

Reviews

[Vnut-Beyond Redempt]

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

 

[Happy_Housewife]

Very good recipe. However, I think the chicken should be marinated salt, sugar and chinese cooking wine the day before frying them.