Pan-Fried Chicken Cutlet (香煎鸡排)

香煎鸡排

Pan-Fried Chicken Cutlet (香煎鸡排) — a Chinese recipe made with boneless chicken breast, ready in about 25 minutes. Step-by-step instructions with photos.

Ingredients

• boneless chicken breast (or thigh), butterflied
• ginger, grated
• garlic, minced
• light soy sauce
• Shaoxing wine
• sugar
• white pepper
• all-purpose flour (for dusting)
• neutral oil

Instructions

1. Butterfly each breast: slice almost through the middle, open like a book, and pound to an even 1 cm thickness.
2. Marinate: mix soy, Shaoxing, ginger, garlic, sugar, and white pepper. Coat the chicken and marinate 15 minutes (or up to overnight in the fridge).
3. Dust each cutlet lightly with flour, shaking off the excess. The flour should be a thin, dry film.
4. Heat oil in a heavy pan over medium-high. Place the cutlets in — you should hear a steady sizzle. Cook 3-4 minutes without moving.
5. Flip and cook 3 minutes on the second side. If the crust browns too fast, lower the heat — the inside needs time to cook through.
6. Rest 3 minutes on a plate (juices redistribute), then slice against the grain. Serve with rice and a lemon wedge or a drizzle of soy.