asian crunch chicken

nellie rickey


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


★★★★★ 1 vote

1 Hr
10 Min


  • 4
    large boneless chicken breast
  • 2 c
  • 4 tsp
  • 4 tsp
    black pepper
  • 3 Tbsp
    ground ginger
  • 2 Tbsp
    all spice
  • 2 tsp
  • 2 tsp
    ground sage
  • 2 Tbsp
  • 1 tsp
    cayenne pepper

  • 2 Tbsp
    olive oil
  • 4 clove
    garlic chopped
  • 1 c
  • 1/4 c
    soy sauce
  • 1 Tbsp
    rice vinegar
  • 1 tsp
    black pepper

  • 4
  • 8 tsp

How to Make asian crunch chicken


  1. Place 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
  2. I make the flour mix and just use as i go and I get more than one dinner from keeps well in a container or ziploc...I keep in freezer
  3. heat 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
  4. heat 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..
  5. drain 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

Printable Recipe Card

About asian crunch chicken

Course/Dish: Chicken
Regional Style: Asian
Other Tag: Quick & Easy

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