top of page

Asian Infused Fried Chicken

Serves: 6

Who doesn’t love fried chicken? Well, I’ve kicked this one up a level with some Asian infusion. Served with a side salad this is an amazing meal.


800 grams chicken breast

Garlic salt or salt and pepper to taste

3 eggs

2 tbsp soy sauce

¼ cup brown sugar

½ tsp paprika

¼ cup finely chopped green onions

¼ cup finely chopped parsley

16 slices white bread

1 cup corn starch

2 eggs

1 cup vegetable oil


  1. Remove any fat from chicken, pat dry and cut into two-inch chunks

  2. Sprinkle chicken with garlic salt and lightly pound it, just to tenderize a bit

  3. Place chicken in a large bowl

  4. Beat together 3 eggs, soy sauce, brown sugar and paprika and pour into chicken

  5. Add green onions and parsley and mix everything until chicken is fully coated

  6. Cover bowl with saran wrap and refrigerate for 2 hours to ensure chicken absorbs flavours

  7. Remove crust from bread and chop bread finely, place in a large bowl

  8. Place cornstarch in a bowl

  9. Beat two eggs in a bowl

  10. Take chicken pieces and dip them in cornstarch and set on a plate

  11. When all pieces are coated with cornstarch dip chicken in egg then in breadcrumbs. Press a little so the crumbs are well attached to chicken. Place on a separate plate

  12. Place a cooling rack on large baking sheet and cover it with paper towel

  13. Place oil in a large skillet and heat until it is hot

  14. Add chicken and fry until bottom is dark golden brown and then cook second side until golden brown as well. About 4 - 5 minutes each side.

  15. Remove chicken and place on paper towel so that oil is absorbed. Continue cooking the rest of the chicken

  16. Place a layer of paper towel on a plate and add a layer of chicken, then paper towel on top and another layer of chicken. Do this until you have all the chicken on the plate and let sit for five minutes so that more of the oil is absorbed

Serve with a side green salad


bottom of page