Who doesn’t crave fried chicken?? I know I do, so being the healthy eater that I am, I figured out a way to make it healthier. I swear, you will never know this was not deep fried and heavily battered with flour, eggs and bread crumbs. It is just fantastic, expecially this way with Asian spices.
Here’s what you’ll need.
Boneless, skinless free range chicken thighs (or just white meat cutlets). The thighs are moister but either will do.
Cut them up into chunks or strips, or leave the cutlets whole.
Put in a bowl one egg white, season with a dash of low salt soy sauce/tamari.
Grate into the egg some fresh ginger (a tablespoon or so)
Add about 1/2 teaspoon or more of Chinese Five Spice Powder. This stuff has so much flavor!
Take out some paper plates. Fill one with Panko bread crumbs (Japanese Style)
Dip the chicken in the egg mixture and then roll in the breadcrumbs, covering on both sides.
Take out your wok or a large saute pan. Add some neutral oil about 2 tablespoons or so (I use Grapeseed oil). It gets nice and hot , fast and really crisps the chicken. Pan fry quickly on each side takes just a couple of minutes, turn over and do the other side.
Turn oven to 375 and finish chicken in there, after blotting off oil with paper towels.
After 5-7 minutes they should be crispy, and cooked through on the inside.
Serve with salad with homemade ginger dressing and some sesame green beans and broccoli.