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Fried Chicken Cake

Fried Chicken Cake recipe image
This recipe features tender chicken breasts pounded thin, seasoned with five-spice powder, and wrapped in spring roll wrappers for a crispy, golden-brown finish. Served with a dipping sauce, these cakes offer a satisfying blend of aromatic spices and juicy chicken. A unique twist on traditional fried chicken, perfect for sharing or enjoying as a hearty snack.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Calories: 3976.1
Description
This recipe features tender chicken breasts pounded thin, seasoned with five-spice powder, and wrapped in spring roll wrappers for a crispy, golden-brown finish. Served with a dipping sauce, these cakes offer a satisfying blend of aromatic spices and juicy chicken. A unique twist on traditional fried chicken, perfect for sharing or enjoying as a hearty snack.
Ingredients
  • Cut cakes into wedges. Serve hot with dipping sauce.
  • 2 Whole Chicken Breasts (skinless, boneless)
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Pepper
  • 1/4 teaspoons Five Spice Powder
  • 1/8 teaspoons Garlic Powder
  • 1 Egg Beaten
  • 2 Tablespoons Milk
  • 1/4 cups Allpurpose Flour
  • 4 Springroll or egg roll wrappers
  • 3 Cups vegetable Oil
  • Cut breasts in half, Remove Bones if necessary, Pound breast till very
  • 1/4 teaspoons Evenly over each flattened chicken breast.
  • Tightly roll up each ham piece and place in the center of each chicken
  • Cool slightly. and cut into 1inch slices serve on a bed of shredded
  • 1 Whole flank steak
  • 1/2 cups Soy sauce
  • 3 Cloves garlic
  • 1/2 cups Ginger chopped, fresh
Directions
  1. 1
    cooking oil, swirling to coat sides. Add cake and cook, turning once, until golden brown, 2 to 3 minutes on each side. Remove and drain on paper towels. Repeat with remaining cakes, adding more cooking oil as needed. Ham and Chicken Rolls thin using a mallet or rolling pin. piece. Roll the chicken piece around the ham, tucking in the ends of the chicken about it. then dip into the eggmilk mixture. Place each piece diagonally into a spring roll wrapper. Roll it up securely folding the ends. Brush the end corner with egg mixture and a pinch to seal. Fry 3 to 4 rolls at a time in the hot oil until golden and the chicken is completely cooked (about 5 minutes). Drain on absorbent paper. lettuce or bock choy. Ham and Chicken Rolls Hoisin Beef & Scallion Rolls
  2. 2
    Slices of Ham (about 1 ounce each)

Nutrition Facts

Amount Per Serving
Calories 3976.1kcal
% Daily Value *
Total Fat 347.2g535%
Saturated Fat 62.0g310%
Cholesterol 562.1mg188%
Sodium 4809.9mg201%
Total Carbohydrate 121.4g41%
Dietary Fiber 8.8g36%
Sugars 17.4g
Protein 95.7g192%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 1inch, 375, allpurpose, beaten, bed, boneless, bones, breast, breasts, cake, cakes, center, chicken, chopped, cloves, coat, combine, cool, cups, cut
Read it online: https://www.chefs-mate.com/recipe/fried-chicken-cake/