Chile Crisp Chicken Cutlets

Preparation

1. Step 1

   In a medium bowl, whisk together the chile crisp, soy sauce, vinegar, sugar and salt to dissolve sugar and salt. Add the chicken to the bowl and turn to coat. (Chicken can sit refrigerated, covered, in the marinade for up to 8 hours.)

2. Step 2

   Meanwhile, place panko in a wide, shallow bowl or plate; place flour in another shallow dish. One at a time, lift a cutlet out of the bowl, let excess marinade drip back in, then dip in flour to coat all over.

3. Step 3

   Whisk eggs into remaining marinade. Working with one cutlet at a time, shake off excess flour then dip it in the eggy marinade to coat. Shake off excess, then dip both sides in panko and transfer to a rimmed baking sheet. Repeat with remaining cutlets.

4. Step 4

   In a 10-inch skillet, heat about ¼ inch of oil over medium. Line a plate with paper towels. Once oil is hot (a piece of panko dropped into the pan should sizzle immediately), fry two cutlets at a time until golden-brown underneath, 2 to 3 minutes. Turn cutlets over and continue frying until golden-brown with an orange tint all over. Transfer to prepared plate and sprinkle lightly with salt all over. Repeat with the remaining cutlets.

5. Step 5

   Serve the cutlets hot, with wilted greens, lemon wedges and more chile crisp and soy, if desired.