Chili crisp chicken cutlet

This is a scaled version of the New York Times Chile Crisp Chicken Cutlets recipe.

I only made one serving to test the recipe. It's basically like Tonkatsu made with chicken, and spicy because of the chili crisp, and marinated. It's really good, however, so I'll definitely make this again.

I used a 5.8 oz. portion of chicken breast that I had previously vacuum sealed and frozen.

Defrost the package in cold water, then sliced the breast into two thinner cutlets. Pound thinner. Season with salt, freshly ground black pepper, and garlic powder.

Make a marinade of:

• Chili crisp (about 1 tbsp.)
• Soy sauce (about 1 tbsp.)
• Red wine vinegar (about 1 tbsp.)
• Sake (about 1 tbsp.)
• Sugar (about 1/8 tsp.)

Vacuum marinate in the refrigerator for 4 to 8 hours.

Prepare a breading station with flour, egg beaten with some of the leftover marinade, panko bread crumbs.

Bread the chicken cutlets.

Deep fry for 2 minutes, flip, and fry for 2 minutes more. I could have cooked it a little less.

Serve with rice. Make a dipping sauce with chili crisp and a little soy sauce.