Sharlene Tan’s Chicken Cutlet with Fried Rice
Serves 2 Prep Time 20 minutes, plus marinating time Cooking Time 20 minutes
✔ 1 whole chicken breast fillet, halved
FOR THE MARINADE ✔ ½ teaspoon five-spice powder ✔ ½ teaspoon garlic powder ✔ ½ tablespoon brown sugar ✔ 1½ tablespoons soy sauce ✔ salt and pepper
✔ vegetable oil, to deep-fry
FOR THE COATING ✔ ¼ cup kamote flour ✔ 2 tablespoons all-purpose flour ✔ ½ teaspoon garlic powder ✔ 1 teaspoon five-spice powder
FOR THE FRIED RICE ✔ 2 tablespoons vegetable oil ✔ 1 tablespoon minced garlic ✔ ½ cup finely chopped bok choy ✔ 3 cups day-old white rice ✔ salt and pepper ✔ 2 eggs, beaten 1 Butterfly chicken breast pieces then pound with a meat mallet or the back of a cleaver until ¼ inch thick. 2 Make the marinade: Mix together all ingredients in a shallow bowl. Add chicken pieces. Turn to coat both sides, then cover and marinate in the refrigerator for at least 1 hour. 3 Heat vegetable oil for deep-frying in a frying pan over medium heat. 4 Make the coating: Mix together all ingredients on a plate. Coat chicken pieces in coating not more than 3 minutes before frying. 5 Deep-fry chicken pieces in hot oil until golden brown and cooked through. Allow to rest for about 5 minutes before slicing into strips. Set aside. 6 Make the fried rice: Heat oil in a pan. Sauté garlic until fragrant then add bok choy; cook until vegetables are wilted. Add rice; toss well. Season to taste with salt and pepper. Add beaten eggs and mix well. 7 Divide fried rice between 2 bowls and top each with fried chicken strips. If desired, serve with pickled radish or pickled cucumber on the side, and garnish with flat-leaf parsley.