Exploded chicken steak
Overview
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Tags
Ingredients
Steps
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Place a whole piece of chicken breast in the refrigerator for 2 hours. When the chicken is not completely frozen, take it out and remove some of the thicker parts of the chicken breast with a razor blade. Because chicken breasts that are too thick will not be easily flavored when marinated, and it will take longer to fry. Then slice the chicken breast from the middle, leaving the edges intact, but do not cut it completely.
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Sprinkle the sliced chicken breasts with black peppercorns, five-spice powder and salt. If you have a meat mallet at home, you can use it to pound the meat. If you don't have a meat mallet, pat the chicken more with your hands after adding the seasoning to the chicken.
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After adding 1 spoonful of rice wine, you can also add cooking wine according to your own taste and preferences. After adding the seasonings, marinate for at least 2 hours. I usually marinate it the night before and fry it the next day.
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Stack a whole piece of cheese and place it in the middle of the chicken.
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Prepare egg wash, cornstarch and bread crumbs.
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First dip the chicken breast in cornstarch, then roll it in egg liquid, and finally dip it evenly in bread crumbs.
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Pour more vegetable oil into the pot. When the oil is hot at level 7, add the chicken steak and fry slowly over low heat for 5 or 6 minutes. Fry until chicken is cooked through. Place the fried chicken on a kitchen towel to absorb excess fat, and sprinkle a little black pepper and five-spice powder on the chicken cutlets. You can also eat it with tomato sauce!
