Ingredients
- 4 thin chicken cutlets, about 1 1/2 pounds total
- 3 tablespoons chile crisp
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups plain panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 cup neutral oil, for frying
- Lemon wedges, for serving
- Lightly wilted spinach or salad greens, optional
Instructions
- In a shallow bowl, stir together the chile crisp, soy sauce, red wine vinegar, honey, garlic powder, and black pepper.
- Add the chicken cutlets and turn until fully coated. Marinate for 10 minutes.
- Place the flour in one shallow dish.
- In a second dish, whisk the eggs with any extra marinade from the chicken.
- In a third dish, combine the panko breadcrumbs with kosher salt.
- Coat each cutlet lightly in flour, shaking off the excess.
- Dip each cutlet into the egg mixture, then press firmly into the breadcrumbs until evenly coated.
- For a stronger crust, refrigerate the breaded cutlets for 30 to 60 minutes, if desired.
- Heat the oil in a large skillet over medium heat.
- Fry the cutlets in batches for 3 to 5 minutes per side, until golden, crisp, and cooked through.
- Make sure the chicken reaches 165°F in the center.
- Transfer to a paper towel-lined plate or wire rack.
- Serve warm with lemon wedges and greens, rice, noodles, or your favorite side dish.
Notes
- Use low-sodium soy sauce for a less salty version.
- Add 1 extra tablespoon chile crisp for more heat.
- Use 1 to 2 tablespoons chile crisp and extra honey for a milder version.
- Panko breadcrumbs create the crispiest coating.
- Add 1 teaspoon lemon zest to the breadcrumbs for a citrusy flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 375°F oven or air fryer until hot and crisp.
- Cooked cutlets can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 520
- Sugar: 2g
- Sodium: 760mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 165mg
