Actually on previous post recipe, I reserved some breast meat from whole chicken I bought, because I’m planning to fried them, and there’s nothing more indulging than this crispy fillet. And I indulged further, by serving it with some more fried potato chips. This is not entirely healthy snack, but it’s fine to have it once a while, and know how to control the proportion.
- breast meat of whole chicken, filleted
- 1/2 lemon juice,
- 2 tbsp of soy sauce,
- 1 cup of breadcrumb/panko,
- 1 egg
- 1 tbsp of curry powder,
Marinade the fillet in soy and lemon for couple of hour or overnight, or you can skip the process and straight away to frying.
Dip the meat in beaten egg, and cover the surface with breadcrumb. I made my crumb from stale bread, toast it slightly in oven and then crush in food processor. Or you can get the panko (Japanese breadcrumb) from nearby supermarket, I love the texture, sort of elongated thin version of normal crumb.
Prepare four peeled and shaved potato slice, using a mandelin. You might want to wear a glove to protect your hand, I just stop slicing when I could not grip on the short end. The potato goes into oil first, because I don’t want them to take on the flavor of curry later.
I don’t know how exactly the amount of oil to put in the saucepan, if I think there’s enough I just stopped. I guess it about up to 2 cm from the bottom of the pan. Heat up, you’ll know when the oil is hot enough by putting in a piece of potato, if it sizzle instantly, then it’s ready.
Fried the potato in batches, once the chips fill up on the surface, stop putting in any more. In frying the chips, I don’t count the time, the chips will started to brown on the edge, when it started to color in the center, it’s done.
As for the chicken, it will takes up to 5 minutes. My friend teaches me before, when comes to frying food, the flame need to put on medium low heat, you want the fillet to cook through within but the oil will not burn the skin.