Crispy Five Spice Chicken Recipes

CRISPY FIVE-SPICE CHICKEN

Crispy Five-Spice Chicken image

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

Provided by WaterMelon

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 505.4, Fat 19.1, SaturatedFat 5.3, Cholesterol 185.8, Sodium 1106.1, Carbohydrate 40.1, Fiber 3, Sugar 3.5, Protein 40.9

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