asian crunch chicken
(1 rating)
I seen this on another website..I had to tune in my taste..I like the sweet and sour so I added the rice vinegar and I was out of a spice it called for so I put in all spice and I like it..This is going to be a company treat for sure
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(1 rating)
yield
6 serving(s)
prep time
1 Hr
cook time
10 Min
Ingredients For asian crunch chicken
-
4large boneless chicken breast
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2 cflour
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4 tspsalt
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4 tspblack pepper
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3 Tbspground ginger
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2 Tbspall spice
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2 tspthyme
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2 tspground sage
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2 Tbsppaprika
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1 tspcayenne pepper
- SAUCE
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2 Tbspolive oil
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4 clovegarlic chopped
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1 choney
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1/4 csoy sauce
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1 Tbsprice vinegar
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1 tspblack pepper
- EGG WASH
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4eggs
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8 tspwater
How To Make asian crunch chicken
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1Place chicken breast between 2 sheets of plastic wrap and pound thin..I actually was able to use my very sharp cutco knife and sliced diagonally then pounded them down a bit
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2I make the flour mix and just use as i go and I get more than one dinner from it..it keeps well in a container or ziploc...I keep in freezer
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3heat oil up to just a level above medium..salt and pepper the cutlets and then dredge firmly in flour mix..then dip into whipped egg wash..back into the flour mix firmly..drop into heated oil.. about 4 minutes per side
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4heat oil and garlic in small sauce pan..just until garlic softens to not burn the garlic..add the remainng sauce ingredients..make sure to stay close by as this foams easily..simmer for 6 minutes stirring frequently..
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5drain cooked chicken on a rack and let sit for a couple minutes..just before serving dip cutlet into sauce and plate..rice and chinese noodles will make nice side dishes
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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