Ever since I discovered 5 Star Corner Western Food at Hougang Central two years ago, it has become my favourite place to go for pork and chicken cutlets. Their food is affordably priced and come in sizeable portions. Definitely gives more bang for your buck. And the best thing is, their pork and chicken cutlets are just so moreish.
Secret Ingredient – Soda Crackers
Most Western food stalls coat their cutlets with standard bread crumbs. At 5 Star Corner, they coat theirs with crushed soda crackers (่ๆ้ฅผ) which really give a lot more flavour and fragrance as well as crisp and crunch. Simply awesome. ๐ It’s a must try if you haven’t been there.
Hainanese Style Crispy Chicken Cutlet
My Chicken Cutlet Recipe is inspired by the chicken cutlet I had at 5 Star Corner Western Food. While they serve their chicken cutlets with classic sides like baked beans, coleslaw and french fries, I paired mine with roasted potato wedges, tomatoes and peas. Just like the Hainanese Chicken Chop. ๐
Use Chicken Stock For The Gravy, Not Some Fake Powder
My gravy is made from scratch, using chicken stock instead of chicken bouillon powder (which tastes too artificial). The key is not to drench the cutlet in too much gravy because the chicken cutlet itself has a lot of flavour from all that delicious soda cracker coating.
Oh man, just by looking at this picture, I’m already salivating! Have to make it again real soon! ๐
Enjoy this recipe, folks! ๐
- 2 boneless chicken legs
- 1/4 tsp salt
- few dashes ground white pepper
- 2 tsp sesame oil
- 1 tbsp ginger juice
- 1/4 cup plain flour
- 1 large egg, beaten
- 10 soda crackers, crushed
- sunflower oil for frying
- 4 russet potatoes, peeled & cut into wedges
- 2 large tomatoes, thickly sliced
- boiled peas
- olive oil
- salt
- 2 tbsp unsalted butter
- 2 tbsp plain flour
- 250ml chicken stock
- 2 tbsp evaporated milk
- ground black pepper