Xiao Wan's Kitchen is a food diary and collection of food erotica that features delightful dishes created by the eponymous chef.
Monday, June 13, 2011
Xiao Wan's Crispy Chicken
I marinated boneless, skinless, chicken breast with shao xing cooking wine, 1 beaten egg, paprika, chili powder, cajun seasoning, chipotle powder, brown sugar, black & white ground pepper, and salt. I let it sit for at least 5 hours. Then, I coated the chicken, first in flour, then in Panko. Next, I deep fried it until golden brown.
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