Ethnic Edibles, Poultry and Meat

Shrimp Paste Chicken Cutlets

Posted by devagi

I know many people like crispy fried chicken with great flavours. This recipe has been an all-time favourite with many of my students. I have tried pan-frying them but I think I would prefer to deep fry or bake them for that crispy outside, moist inside feel.  It is important to marinate the chicken for more than five hours.  You can marinate the chicken pieces and keep them frozen to be fried later too.

2 X chicken breasts, boneless

40 g garlic cloves

40 g ginger

2 red chilli padies

1 tablespoon shrimp paste

1 teaspoon sugar

2 teaspoons Chinese sesame oil

30 g corn flour

20 g rice flour

120 g fine white bread crumbs (optional)

oil for deep frying


Place chicken breasts between two pieces of plastic or non-stick paper.

Starting in the centre and working out to the edges, pound lightly with the flat side of a meat mallet, rolling pin or pestle until the chicken pieces are even in thickness.

Place beaten chicken breasts in a bowl. 

Pound the garlic, ginger and chilli into a paste. Transfer to a bowl.  Add in shrimp paste, sugar, sesame oil, cornflour and rice flour.  Combine well and rub the marinade well into the chicken breasts.

Cover and leave aside for minimum of five hours or overnight in the refrigerator.

Heat oil for deep frying.

Coat the chicken pieces in the bread crumbs (if using) and shake off excess and

Deep fry the chicken breasts until golden brown.

Transfer onto an absorbent paper.  Leave aside for 10 minutes.

Cut into thick slices before serving.

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