Chile Crisp Chicken Cutlets
These savory, tangy, spicy chicken cutlets get their zest from an easy marinade of chile crisp, soy sauce and red wine vinegar. This recipe upgrades the standard breading procedure — flour, egg and bread crumbs — by whisking the excess marinade and eggs together, creating another layer of flavor before the chicken is encrusted in crunchy bread crumbs. If time permits, leave the breaded cutlets in the refrigerator for at least an hour before frying to help create a durable crust and allow the marinade to more fully season the chicken. If you like, serve with a vibrant side of lightly wilted spinach and wedges of lemon.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons chile crisp (store-bought or homemade), plus more for serving
- 3tablespoons soy sauce, plus more for serving
- 3tablespoons red wine vinegar
- 2tablespoons granulated sugar
- 2teaspoons kosher salt (such as Diamond Crystal) or ¾ teaspoon fine sea salt
- 4to 6 thin-sliced boneless, skinless chicken breasts (1¼ to 1½ pounds), see Tip
- 1 ½cups panko bread crumbs
- ½cup all-purpose flour
- Canola, grapeseed or other high-heat-friendly oil, for frying
- 2large eggs
- Wilted spinach and lemon wedges (both optional), for serving
Instructions
Step 1
In a medium bowl, whisk together the chile crisp, soy sauce, vinegar, sugar and salt to dissolve sugar and salt. Add the chicken to the bowl and turn to coat. (Chicken can sit refrigerated, covered, in the marinade for up to 8 hours.)Step 2
Meanwhile, place panko in a wide, shallow bowl or plate; place flour in another shallow dish. One at a time, lift a cutlet out of the bowl, let excess marinade drip back in, then dip in flour to coat all over.Step 3
Whisk eggs into remaining marinade. Working with one cutlet at a time, shake off excess flour then dip it in the eggy marinade to coat. Shake off excess, then dip both sides in panko and transfer to a rimmed baking sheet. Repeat with remaining cutlets.Step 4
In a 10-inch skillet, heat about 1/4 inch of oil over medium. Line a plate with paper towels. Once oil is hot (a piece of panko dropped into the pan should sizzle immediately), fry two cutlets at a time until golden-brown underneath, 2 to 3 minutes. Turn cutlets over and continue frying until golden-brown with an orange tint all over. Transfer to prepared plate and sprinkle lightly with salt all over. Repeat with the remaining cutlets.Step 5
Serve the cutlets hot, with wilted greens, lemon wedges and more chile crisp and soy, if desired.