Description
Crispy, juicy, and packed with flavor, this Five-Spice Chicken Schnitz is a fusion of East and West with fragrant spices, golden crust, and a sticky-sweet glaze, served over fluffy rice and sautéed bok choy.
Ingredients
Scale
- 4 boneless skinless chicken thighs
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 3 tablespoons hoisin sauce
- 1 tablespoon honey
- 2 heads bok choy, halved and sautéed
- 2 cups cooked jasmine rice
Instructions
- Heat about 1 inch of vegetable oil in a skillet over medium-high heat until shimmering.
- Marinate chicken in soy sauce, garlic, five-spice powder, salt, and pepper for at least 20 minutes.
- Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat each piece of chicken in flour, then egg, then breadcrumbs, pressing to adhere.
- Fry the schnitzels in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
- In a small saucepan, mix hoisin sauce and honey, and warm over low heat.
- Drizzle or brush glaze over fried schnitzel. Serve over jasmine rice with sautéed bok choy.
Notes
- Pound the chicken evenly to ensure even cooking.
- Use fresh oil for best flavor and crispiness.
- Marinate overnight for deeper flavor if time allows.