Back to 4 servings Chicken 2 lb boneless skinless chicken breast, about 2 breasts; thighs stay juicier 2 tbsp light soy sauce 2 tbsp Shaoxing wine, dry sherry works, or leave out 3 cloves garlic, grated or minced 1 tsp sugar 1 tsp white pepper, black pepper can replace it 1 tsp Chinese five-spice powder Coating 2 large eggs, lightly beaten 1 cup sweet potato starch, coarse if you can find it; potato or tapioca starch as a fallback 0.5 cup all-purpose flour 0.5 tsp baking soda Frying and finish 3 cups neutral oil, vegetable, canola or peanut, for frying 1 tsp paprika 0.5 tsp chili powder 0.5 tsp salt 0.5 tsp sugar 0.5 tsp five-spice powder, for the finishing sprinkle
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1 Step 1: Halve each chicken breast horizontally into two thin cutlets, then pound them to an even 1/4-inch thickness between sheets of plastic wrap.2 Step 2: Whisk the soy sauce, Shaoxing wine, garlic, sugar, white pepper and five-spice in a bowl. Add the chicken, coat well, cover and refrigerate for at least 30 minutes, ideally 1 hour and up to overnight.3 Step 3: Set out two shallow dishes: beaten egg in one, and the sweet potato starch, flour and baking soda whisked together in the other.4 Step 4: Dip each cutlet in the egg, let the excess drip off, then press it firmly into the starch mixture on both sides so there are no bare spots. Rest the coated cutlets on a plate for 5 minutes so the coating sets.5 Step 5: Heat the oil in a large heavy pot or wok, 2 to 3 inches deep, over medium-high heat until it reaches 340 to 350°F (171 to 177°C). A pinch of batter should sizzle at once.6 Step 6: Fry the cutlets in batches of one or two, 3 to 4 minutes per side, until golden and cooked through. The internal temperature should reach 165°F (74°C) and the juices should run clear with no pink in the center.7 Step 7: Drain on a wire rack or paper towels and let rest 3 to 5 minutes. For extra crunch, return the cutlets to the 350°F (177°C) oil for 1 minute more.8 Step 8: Mix the paprika, chili powder, salt, sugar and five-spice. Sprinkle over the hot cutlets, slice or cut into pieces, and serve immediately.getsaucepan.com/r/02bbd5bf-945d-5343-b403-6ada6526d9e0
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