Description
A fast and comforting classic with ultra-crispy chicken cutlets, fluffy white rice, and a simple sweet savory dipping sauce, ready in just 25 minutes.
Ingredients
Scale
- 600 g raw chicken cutlets
- 80 g all-purpose flour
- 2 whole eggs
- 120 g panko breadcrumbs
- 300 g uncooked white rice
- 250 ml neutral cooking oil
- 4 tablespoons soy sauce
- 3 tablespoons ketchup
- 1 tablespoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Cook the white rice according to package instructions and keep warm.
- Season the chicken cutlets evenly with salt and black pepper.
- Prepare a breading station with flour in one bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl.
- Coat each chicken cutlet in flour, dip into the eggs, then press firmly into the panko breadcrumbs.
- Heat the neutral cooking oil in a wide skillet over medium heat.
- Fry the breaded chicken cutlets for 4 to 5 minutes per side until golden brown and fully cooked.
- Transfer the chicken to a plate and let rest briefly, then slice into strips.
- In a small bowl, stir together soy sauce, ketchup, and sugar until smooth.
- Serve the sliced chicken with white rice and dipping sauce on the side.
Notes
- Keep oil at medium heat so the coating stays crisp without burning.
- Let the chicken rest briefly before slicing to keep it juicy.
- Serve immediately for the best crunch.
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 165 mg