Active Time
45 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 8

How to Make It

Step 1    

In a food processor, combine the scallions, garlic, ginger, soy sauce, mirin, sugar, baking soda, five-spice powder and 1 1/2 cups of water and puree until smooth. Scrape the marinade into a large bowl, add the chicken and turn to coat evenly. Cover and let the chicken marinate at room temperature for 30 minutes to 2 hours.

Step 2    

In a large enameled cast-iron casserole, heat 2 inches of oil to 300°. In a food processor, blend the flour, bouillon cubes, paprika and chile powder to a powder. Transfer to a shallow bowl.

Step 3    

Dredge 2 of the chicken cutlets in the seasoned flour. Fry, turning, until golden brown and cooked through, 4 to 5 minutes. Transfer to a rack to drain briefly and keep warm. Coat and fry the remaining chicken; serve hot.

Suggested Pairing

Off-dry Champagne.

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