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Fried Chicken Cutlet Recipe – Served Hainanese Style!

Ever since I discovered 5 Star Corner Western Food at Hougang Central two years ago, it has become my favourite place to go for pork and chicken cutlets. Their food is affordably priced and come in sizeable portions. Definitely gives more bang for your buck. And the best thing is, their pork and chicken cutlets are just so moreish.

Secret Ingredient – Soda Crackers

Most Western food stalls coat their cutlets with standard bread crumbs. At 5 Star Corner, they coat theirs with crushed soda crackers (苏打饼) which really give a lot more flavour and fragrance as well as crisp and crunch. Simply awesome. 😀 It’s a must try if you haven’t been there.

Fried Chicken Cutlet Recipe - Served Hainanese Style!

Hainanese Style Crispy Chicken Cutlet

My Chicken Cutlet Recipe is inspired by the chicken cutlet I had at 5 Star Corner Western Food. While they serve their chicken cutlets with classic sides like baked beans, coleslaw and french fries, I paired mine with roasted potato wedges, tomatoes and peas. Just like the Hainanese Chicken Chop. 😉

Fried Chicken Cutlet Recipe - Served Hainanese Style!

Use Chicken Stock For The Gravy, Not Some Fake Powder

My gravy is made from scratch, using chicken stock instead of chicken bouillon powder (which tastes too artificial). The key is not to drench the cutlet in too much gravy because the chicken cutlet itself has a lot of flavour from all that delicious soda cracker coating.

Oh man, just by looking at this picture, I’m already salivating! Have to make it again real soon! 😛

Enjoy this recipe, folks! 🙂

Fried Chicken Cutlet Recipe
2
  • 2 boneless chicken legs
  • 1/4 tsp salt
  • few dashes ground white pepper
  • 2 tsp sesame oil
  • 1 tbsp ginger juice
  • 1/4 cup plain flour
  • 1 large egg, beaten
  • 10 soda crackers, crushed
  • sunflower oil for frying
For the sides:
  • 4 russet potatoes, peeled & cut into wedges
  • 2 large tomatoes, thickly sliced
  • boiled peas
  • olive oil
  • salt
For the gravy:
  • 2 tbsp unsalted butter
  • 2 tbsp plain flour
  • 250ml chicken stock
  • 2 tbsp evaporated milk
  • ground black pepper
Marinate chicken with salt, pepper, sesame oil and ginger juice. Chill in fridge for at least half hour.
Preheat oven to 180 deg C with fan mode on. Line a baking tray with aluminium foil.
Transfer the potatoes and tomatoes onto the baking tray. Drizzle olive oil over and season with salt.
Roast in the oven for about 25-30 minutes till the potatoes turn golden brown.
Melt the butter in a pan over low heat till it turns foamy.
Add the flour and whisk continuously for about 6-8 minutes until the mixture turns medium brown.
Gradually pour in the stock and continue whisking. Bring to a boil and let the gravy simmer till it thickens up. Do not stop whisking while simmering.
Slowly whisk in the evaporated milk till well combined. Season with pepper.
Heat up 2-cm height of oil in pan.
Dredge the chicken in flour and dip in the beaten egg. Coat fully with soda crackers.
Fry the chicken till exterior is golden brown and crispy. Drain on paper towels to remove excess grease.
Spoon the gravy over the chicken cutlet and serve with the potato wedges, tomatoes and peas.

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