Taiwanese Large Chicken Cutlet

[Ingredients]

• 2 whole chicken breast

• 2 eggs - beaten

• 1 cup sweet potato starch

• 1/4 cup cornstarch

• 1/2tsp salt

• 1tsp sugar

• Oil for deep frying

[Marinade]

• 1/4 cup light soy sauce

• 2tbsp rice wine

• 1tbsp sugar

• 1tsp five spice powder

• 1/2tsp pepper

• 1tbsp minced garlic

• 1tsp sesame oil

[Seasoning Powder]

• 1/2tsp five spice powder

• 1tsp garlic powder

• 1/2tsp pepper

• 1tsp chilli powder

[Steps]

1. Butterfly (slice chicken horizontally across but not all the way) and flatten chicken.

2. Place chicken in a rectangular dish. Add in marinade ingredients and mix well. Let marinate chilled at least 2hrs or overnight.

3. In a dish, add kin potato starch, cornstarch, salt and sugar, mix well.

4. Coat chicken in eggs, followed by dry mixture.

5. Deep fry chicken at 160degC until light golden. Drain and set aside.

6. Mix seasoning ingredients together and place in a shaker.

7. Increase oil temperature to 180degC and deep fry chicken again till golden brown. Drain and set aside.

8. Sprinkle seasoning on both sides of the chicken and cut into smaller pieces.

Adapted from The Meat Men