Crispy Five-Spice Chicken Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 505.4 per serving
Ingredients:
- 4 chicken breasts, halved lengthways
- Cornflour, for dusting
- 2 eggs, beaten
- 2 1/2 teaspoons Chinese five spice powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 2 teaspoons cracked black pepper
- 1 bunch flat leaf parsley, finely chopped
- Vegetable oil, for frying
Instructions:
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Prepare the Chicken:
- Cut each chicken breast in half lengthways to create thinner pieces.
- Lightly dust the chicken with cornflour, ensuring even coating. Set aside.
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Prepare the Coating:
- In a shallow bowl or plate, combine Chinese five spice powder, ground cumin, ground coriander, salt, pepper, and chopped parsley.
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Coat the Chicken:
- Dip each piece of chicken into the beaten egg, ensuring it’s fully coated.
- Press the chicken firmly into the coating mixture, covering all sides evenly. For extra crispiness, you can double coat the chicken by dipping it again in egg and then in the coating mixture.
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Fry the Chicken:
- In a large frying pan, heat about 1 cm of vegetable oil over medium-high heat until hot.
- Fry the chicken pieces for 2-3 minutes on each side, or until they turn golden brown and crispy. Be careful not to overcrowd the pan; fry in batches if necessary to ensure even cooking.
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Serve:
- Once fried, transfer the chicken pieces onto a plate lined with absorbent paper to drain excess oil.
- Serve immediately while hot, optionally garnished with additional parsley for freshness.
Notes:
- Panko Variation: For an even crispier texture, substitute breadcrumbs with Japanese panko.
- Substitutions: This recipe works well with pork fillets as an alternative to chicken breasts.
Enjoy this Crispy Five-Spice Chicken as a delicious main dish, perfect for quick dinners or Asian-inspired meals at home!
