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Prep time
30 hours
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Cook time
20 hours
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Serves
2
Author Notes
This recipe celebrates my love of blending Chinese American and Italian influences in the kitchen. The dish comes together with thin cutlets that are coated in a blend of sesame seeds and panko bread crumbs. To take these cutlets up a notch, Calabrian sweet chili glaze is added on top. To bring elevate this weeknight dinner, serve the fried chicken with steamed rice and your favorite stir fried vegetables. —Will Coleman
Ingredients
- Sesame Fried Chicken Cutlets
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2
large chicken breast
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3
eggs
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1 cup
panko bread crumbs
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1/2 cup
all- purpose flour
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1/2 cup
sesame seeds
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2 tablespoons
Hibachi Nights spice blend
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Kosher salt and ground black pepper
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canola or vegetable oil for frying
- Sweet Calabrian Chili Glaze
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1 tablespoon
Calabrian chili paste
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1 cup
rice vinegar
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2 tablespoons
granulated sugar
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2 tablespoons
fish sauce
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4
large-sized garlic cloves
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1 tablespoon
minced ginger
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1 tablespoon
corn starch
Directions
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In a medium sauce pan, combine together the Calabrian chili paste, 1 cup water, rice wine vinegar, sugar, fish sauce, garlic, and ginger.
Place over medium heat and bring to a simmer. Allow to cook for 8 to 10 minutes, or until slightly reduced.
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Meanwhile, in a separate small bowl stir together cornstarch and 1 tablespoon water into a smooth paste. Stir the slurry into the sauce and remove from the heat. Note that the sauce will continue to thickened as it cools off. Set aside for later use.
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Place the chicken breast in between two pieces of plastic wrap or into a gallon ziplock bag and pound the chicken 1/2 inch thin.
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Grab two mixing bowls and add the eggs into one and panko, flour, sesame seeds, and hibachi nights spice blend into the other.
Season the eggs with salt and pepper, then mix the panko mixture together.
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Place a large pan over medium heat and add oil. Heat until the oil reaches 375 F.
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Dip the chicken in the egg (let the excess run off), then the panko on both sides. Tip: Use one hand for dry dipping and the other for wet dipping so your fingers don’t get coated in the topping.
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Place the chicken into the oil and fry for 3-4 minutes on each side, or until golden brown. While the chicken is frying, prepare a sheet tray with a wired rack.
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Once the chicken is cooked, place the chicken onto the wire rack. Serve the chicken over a light bed of greens or herbs and top with a few spoonfuls of the cooked sweet chili sauce. ___
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