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Crunchy and juicy oven-fried chicken breast and delicious fried rice are definitely the best combination for dinner. I'll show you how to make them just as crispy and juicy as deep-fried chicken but with fewer calories and less oil. This oven-fried chicken recipe with fried rice takes less than 30 minutes. You just need to bake the crunchy fried chicken breast and fry the rice at the same time, it's easy and quick.

Crispy Oven Baked Chicken Cutlets

Prep : 15 minutes
Cook : 10 minutes
Author : Anna Lee
Cuisine : Chinese
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Serving : 3
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Crunchy and juicy oven-baked chicken cutlets and delicious egg-fried rice are definitely the best combination for dinner. They're easy and quick to prepare and take less than 30 minutes.

Ingredients

MARINADE CHICKEN:

  • 1.3 lb /600g boneless/skinless chicken breast
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic, minced
  • 2 tablespoons water
  • 1 tablespoon Shaoxing wine, rice wine, or dry sherry

CHICKEN BREADING:

  • 1/2 cup /100g panko breadcrumbs
  • 1/4 cup /50g cornstarch
  • 3 tablespoons cooking oil
  • 1 beaten egg

Instructions

MARINADE CHICKEN:

  • Cut the chicken breast along with the half-moon shape, and turn it into a palm-sized piece. Don't cut off the middle part.
  • Place the chicken breast in a bowl or zip bag, add garlic, soy sauce, water, and rice wine, and marinate for at least 10 minutes or overnight. (Noted 1)

CRUNCHY BREADING:

  • Heat pan over medium heat, add panko breadcrumbs to the pan. Pour oil into the pan and use a chopstick to mix them together.
  • Stir fry until panko breadcrumbs turn golden brown. Remove from pan and set aside on a plate. (Noted 2)

BAKE FRIED CHICKEN BREAST:

  • Dip both sides of the chicken breast in cornstarch.
  • Dip both sides of the chicken breast in the beaten egg.
  • Finish the panko breadcrumbs on both sides, then gently press with your hands to make the breadcrumbs stick to the chicken breast. (Noted 3)
  • Put them on the baking tray and prepare them for baking.
  • Preheat oven to 200C/390F. Bake for 10 minutes. (Noted 4)
  • Add some salt, white pepper, and chili powder to taste.

Tips & Notes:

  1. Add water and marinate for at least marinate for 10 minutes. This will allow the chicken to soak up the water and become tender and juicy.
  2. Add oil to the panko breadcrumbs and pan fry them, to get the same crunchy texture as deep frying. If you don't add oil to the breadcrumbs, you won't get that crunchy texture. When it gets cold, it still has a crunchy effect.
  3. The order of dipping cornstarch first, then beaten egg, then panko breadcrumbs are to ensure that the breadcrumbs don't fall off easily during baking. The chicken breast and panko breadcrumbs stick together and don't separate.
  4. While it's baking, you can prepare fried rice at the same time. After 10 minutes, your crunchy palm-sized oven-fried chicken and fried rice are ready.
  5. For the egg-fried rice recipe, you can watch the video below. Or my earlier "Fried Rice Recipe" for another way to prepare it.
  6. Using panko breadcrumbs provides a crispier texture than regular breadcrumbs because the breadcrumbs are larger.

Nutrition Information:

Serving: 600g Calories: 483kcal (24%) Carbohydrates: 21g (7%) Protein: 46g (92%) Fat: 23g (35%) Saturated Fat: 3g (19%) Cholesterol: 190mg (63%) Sodium: 694mg (30%) Potassium: 771mg (22%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 139IU (3%) Vitamin C: 3mg (4%) Calcium: 21mg (2%) Iron: 1mg (6%)
Keyword: oven baked chicken breast,oven baked chicken cutlets
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