2 chicken drumsticks - deboned
2 eggs - beaten
cooking oil for deep frying
dash of onion powder
dash of garlic powder
1/2 tsp sesame oil
salt and pepper to taste
- Marinate the chicken cutlets with seasonings for 1 hour or more.
- Heat up oil in a deep frying pan over high heat until the oil ripples and bubbles erupt when you dip a wooden chopstick into the oil. Reduce heat to medium low.
- Dip the chicken cutlets into the beaten egg and then transfer the cutlets to the panko crumbs, coating both sides completely.
- Place them in the hot oil, frying each side for about 5 minutes or until both sides are golden brown and crispy. Transfer to a paper towel to drain the excess oil. Serve immediately with your favourite greens.