Salted Egg Cream Chicken Cutlet

I use air-fryer and the steps for Tonkatsu for the chicken cutlet. 


Ingredients:
- 3 boneless chicken thighs
- 1 tablespoon of light soya sauce 
- 1 tablespoon of Chinese cooking wine 
- pepper 
- 1 tablespoon of oyster sauce 
- half a teaspoon of five-spice powder 
- 3 tablespoons of salted egg powder 
- half a cup of milk 
- salt and sugar 
- 1 egg 
- bread crumbs 
- 2 cloves of garlic, minced
- curry leaves 
- 2 chili padi 


Procedures:
1) Marinate chicken thighs in light soya sauce, Chinese cooking wine, pepper, oyster sauce and five-spice powder. Leave it overnight. 
2) Add a beaten egg to the chicken thighs. 
3) Coat the chicken thighs with bread crumbs 
4) Let it air-fry at 180 degree for 30 minutes. Spray some cooking oil on it first. Flip it at the 15 minutes mark. 
5) In a frying pan, add minced garlic and vegetable oil. Fry until fragrant. Add curry leaves, chili padi and salted egg yolk powder. Fry until fragrant. 
6) Add milk to it. Let it simmer until thickens. 
7) Place the chicken cutlets on a serving place. Place the salted egg cream sauce on top of the chicken cutlets. 

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