Chile Crisp Chicken Cutlets
Updated March 29, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 3tablespoons chile crisp (store-bought or homemade), plus more for serving
- 3tablespoons soy sauce, plus more for serving
- 3tablespoons red wine vinegar
- 2tablespoons granulated sugar
- 2teaspoons kosher salt (such as Diamond Crystal) or ¾ teaspoon fine sea salt
- 4 to 6thin-sliced boneless, skinless chicken breasts (1¼ to 1½ pounds), see Tip
- 1½cups panko bread crumbs
- ½cup all-purpose flour
- Canola, grapeseed or other high-heat-friendly oil, for frying
- 2large eggs
- Wilted spinach and lemon wedges (both optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
740 calories; 46 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 12 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 43 grams protein; 809 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium bowl, whisk together the chile crisp, soy sauce, vinegar, sugar and salt to dissolve sugar and salt. Add the chicken to the bowl and turn to coat. (Chicken can sit refrigerated, covered, in the marinade for up to 8 hours.)
- Step 2
Meanwhile, place panko in a wide, shallow bowl or plate; place flour in another shallow dish. One at a time, lift a cutlet out of the bowl, let excess marinade drip back in, then dip in flour to coat all over.
- Step 3
Whisk eggs into remaining marinade. Working with one cutlet at a time, shake off excess flour then dip it in the eggy marinade to coat. Shake off excess, then dip both sides in panko and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
- Step 4
In a 10-inch skillet, heat about ¼ inch of oil over medium. Line a plate with paper towels. Once oil is hot (a piece of panko dropped into the pan should sizzle immediately), fry two cutlets at a time until golden-brown underneath, 2 to 3 minutes. Turn cutlets over and continue frying until golden-brown with an orange tint all over. Transfer to prepared plate and sprinkle lightly with salt all over. Repeat with the remaining cutlets.
- Step 5
Serve the cutlets hot, with wilted greens, lemon wedges and more chile crisp and soy, if desired.
Tip
- If you can’t find thin-sliced chicken cutlets, you can use regular boneless, skinless chicken breasts and either cut them in half then pound them to about ¼-inch thickness or lay the chicken flat on a cutting board and slice each breast in half horizontally so you end up with thin cutlets.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Lucinda K.
I baked these breaded “chicken Katsu” pieces on a wire rack over a baking sheet at 400°F for about 30 minutes. No slaving over an oil-frying mess, and just as crispy. The key is to pre-toast panko crumbs with a bit of oil in a frying pan - it only takes a few minutes. It’s a method I learned from Nami of the JOC fame.
ruthbmo
Chile Crisp is a Chinese condiment made up if oil, chilies, garlic, shallots, black beans etc. it is fabulous and much more than the sum of its parts. Sorry if you were joking or being ironic.
Christian
Hey Nancy, so happy you enjoyed! If you have time, try leaving the breaded cutlets in the refrigerator for a little while, 30 minutes, an hour or even a few hours before frying. It will help set the crust, so it's more durable sticks to that cutlet :)
Matthew Adams
Can you use an air-fryer for this recipe?
Jill
Can these be baked instead of fried? If so, suggestions on temp/time? Thanks!
MaryP
After breading anything for frying, put them on a cooling rack and put them in the fridge for an hour. This works better than putting them on a plate or pan because it keeps the underside from getting soggy. None I’d the breading will come off during frying.
Nancy Pitt
Fly by Jing Sichuan Chili Crisp is brand I use..had gotten rave reviews, I think in the Times, few years ago..or you can make your own..etc
ScratchCook
Good advice on longer refrigeration time for marinated cutlets, Christian. I suggest to also make sure the oil is hot as recipe directs. Also if doing in two batches make sure the oil heats back up for a few minutes before frying the second batch.
Nancy Pitt
I re-heated two left-over cutlets, the next night...in the oven at 375 for 15 minutes or so and they were fabulous...crispy, juicy and the breading stayed on perfectly. Dipped in chili crisp, sweet chili sauce and shoyu. Fabulous.
Mette
Fantastic recipe, super simple , and absolutely delicious. Marinated the chicken for about a half an hour, then breaded it and refrigerated for another half hour, it came out Incredibly crispy and flavorful, what a winner.
Mary Young
For everyone asking about air fryer or oven, the only way to know for sure is to try the original recipe and compare it to an air fryer or oven version. I have 4 cutlets in my fridge and play to do in a pan, one in oven and one in air fryer using the same marinade, chilling, etc.
Laura H.
So this was great! Super crispy and pretty quick to put together. I don’t care much for wilted spinach, so I served this with a side of quick-pickled Persian cucumbers — cut them into bite-sized spirals and marinated them for a half hour or so in rice vinegar, soy sauce, and minced garlic. I think they went together well. Oh, and Tammi: there’s a thing called manners.
Christian
Hey A O, potentially! I didn't test in an air fryer, but i'd be interested to see how that turns out for you :)
Grant
I do a recipe a lot like this in the air fryer at the home and it comes out great. About 375 for 10 mins, flip and another 10 or so. Keep an eye on 'em
Gale
Wonderful with thinly shredded raw green cabbage - like a tonkatsu side.
Mindy
I was trying to use up things in my pantry so I served this with Momofuko Soy and Scallion Ramen Noodles and steamed green beans. Very, very good!!!
Susan Ford
I made this; the breading was great, but the overall flavor was just meh. I love chile crisp, but this just didn't work for me. Personal preference...
Kathering
I think that next time I made these, I would possibly halve the amount of sugar. Tasted way too sweet to me.
lasagnaqueen
These are unexpected, in a good way! There's kind of a kung pao chicken vibe with the salty-sweet-spicy-savory thing going on, but much more subtle. Used chicken thighs and they came out super tender—honestly, just barely on the edge of too tender (I wouldn't marinate longer than 30 minutes next time). I didn't need to refrigerate for the breading to stick. Served alongside a peanut sauce-dressed cabbage slaw.
Laura
I love chili crisp, so I was really excited for this, but it didn't work for me. My chicken was a little thicker so it took much longer to fry and most breading fell off in the process. Probably would marinade longer next time and try baking like others did.
SarahB
This chicken is shockingly delicious- WOW
Island Girl
Just made these cutlets. I was so excited that these were made up of chile crisp, ( my favorite condiment) They turned out crispy, moist and flavorful. However, I could have made these as a cutlet without the chile crisp, soy sauce, etc and just added the chile to the cutlet after it was presented at the table. It seemed that after all the hoop-la, it just needed a dollop of chili sauce after they were cooked. I know you all have your preference and that is what this is all about. Anyway.
Cheryl
Wow, these are DELICIOUS! I made the recipe as written but since I'm a total failure at frying, I made them in the oven as mentioned by several other reviewers. I pre-crisped the panko (thanks to those who recommended that step) and the final result was delicious, tender chicken with a fabulous crispy crust. This will be on regular rotation since it uses things I keep on hand AND is very simple to make.
AndrewF
I might omit both the sugar and the vinegar next time. The sweet/sour flavor overwhelmed the chili crisp.
lee
This was great and tasted fantastic. I do agree that even after letting it sit in the fridge for a hour that the panko and flour did not stay on well. I would try them with a corn starch or potato starch coating they way you make karaage.
Susan T.
Fantastic recipe! I doubled everything but the chili crisp (because I need to buy more) and it was delicious. Just a hint of spice and so flavorful. Everyone loved it. I also baked them at 375 degrees for 30 minutes, drizzled with olive oil and they came out crispy.
mamasaurus
The chili crisp just about overwhelmed the toast of the chicken. Not sure about this recipe. It needs a cooling sauce.
Kiyo
Aloha Christian! I made your recipe using extra firm Wildwood tofu. It turned out to be a 5* lunch. I marinated the tofu (pressed) for 2 hours and followed your instructions for the breading and frying. The panko crust was extra crispy and just delightful. I served it with rice and an arugula salad. Wish I could have included a photo of the finished dish! Mahalo for a great recipe. I will try it using chicken breasts next time.
JTL
I guess I’m just not crazy about chili crisp. I’ve tried and tried. I also oven baked the chicken and the breading was never crispy enough. My fault; not the recipe’s. The chicken itself was cooked perfectly and tender.
leigh
I'm curious if this is very spicy. Thanks.
Private notes are only visible to you.
Advertisement
