In season当季Chinese中式
Crispy Chinese Chicken Cutlet炸鸡排
A 4-serving recipe with a 45-minute beginner workflow, exact seasoning and visible checkpoints.鸡肉用酱油、蒜和五香粉调味，再裹粉炸熟；外皮酥脆，鸡肉中心仍要测温。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Halve 2 large boneless chicken breasts (1½ lb / 680 g total) horizontally and pound between plastic wrap to 1 cm thick. Marinade: 2 tbsp soy sauce, 3 grated garlic cloves, 1 tsp five-spice and ½ tsp sugar. Beat 1 large egg. Put ¾ cup cornstarch on a plate. Measure 1 cup neutral oil (1-cm deep in a 30-cm skillet). Mix ½ tsp fine salt with ½ tsp chili powder for sprinkling. Set a wire rack over a tray.2块大去骨鸡胸（共1½磅/680克）横剖，夹保鲜膜拍到1厘米厚。腌料：2大匙酱油、3瓣蒜蓉、1小匙五香粉、½小匙糖。1个大蛋打散。盘中放¾杯淀粉。量1杯中性油（30厘米锅中约1厘米深）。½小匙细盐与½小匙辣椒粉混合备撒。托盘上放铁架。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Chicken鸡肉1.5 lb磅
- Soy sauce酱油2 tbsp大勺
- Garlic大蒜3 cloves瓣
- Five-spice powder五香粉1 tsp小勺
- Cornstarch玉米淀粉0.75 cup杯
- Egg鸡蛋1 large个大的
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 cup杯
- Chili powder辣椒粉0.5 tsp小勺
- Fine salt细盐0.5 tsp小勺
- Sugar白糖0.5 tsp小勺
Method做法
Toss the chicken with the marinade until every piece is coated, then refrigerate.
把鸡肉和腌料抓匀，让每块都裹上料，然后放进冰箱。
The chicken is evenly coated.鸡肉均匀裹上腌料。
Common mistake & quick fix容易错在哪，怎么补救
Wash hands 20 seconds after raw chicken.碰生鸡后洗手20秒。
Dip each cutlet in the egg, then press it firmly into the cornstarch on both sides and set it on a plate to rest.
鸡排先蘸一层蛋液，再两面使劲压满淀粉，摆到盘子里静置一会儿。
The coating looks damp, with no dry white patches.裹粉看着是湿润的，没有发干发白的地方。
Common mistake & quick fix容易错在哪，怎么补救
Dry patches fall off in the oil; dab with a little egg and press more cornstarch on.有干粉会在油里掉，蘸点蛋液再压粉。
Pour oil into the skillet and set it over the heat.
煎锅里倒油，放上灶开火。
A thermometer reads 350°F (175°C), or a pinch of cornstarch sizzles the moment it hits the oil.温度计显示350°F (175°C)，或者捏一点淀粉丢进去立刻滋啦响。
Common mistake & quick fix容易错在哪，怎么补救
If smoking, turn off the heat and wait. Never leave hot oil.冒烟就关火等待，热油旁不离人。
Fry 2 cutlets at a time, laying them in away from you, 3–4 minutes per side, then drain on the rack.
一次炸2块，顺着锅边朝远离自己的方向放下去，每面炸3–4分钟，捞出来放铁架上沥油。
The thickest part of the center reads 165°F (74°C) on a food thermometer — color alone isn't proof.食品温度计插到最厚的地方，中心达到165°F (74°C)才行，光看颜色不算数。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Sprinkle with the salt and chili mixture and cut into 2-cm strips.
撒上盐和辣椒粉拌的料，再切成2厘米宽的条。
The crust crackles as you cut.切下去外皮咔嚓作响。
Common mistake & quick fix容易错在哪，怎么补救
Cool oil completely in the pan before discarding.油在锅中完全冷却后再处理。
Know your ingredients认识食材
Ingredients explained食材讲解
Chicken鸡肉Thighs stay juicy and forgiving; breasts are leanest. Look for pink, firm meat with no sour smell.鸡腿肉嫩不易柴，鸡胸最低脂。选粉色、紧实、无异味的。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Cornstarch玉米淀粉Thickens sauces glossy and crisps coatings. Mix with cold water first to avoid lumps.玉米淀粉让酱汁浓稠发亮、裹粉更脆。先用冷水调开防结块。
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）
Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Chili powder辣椒粉US chili powder is a mild blend (chile, cumin, oregano), not pure cayenne.美国辣椒粉是混合香料（辣椒、孜然、牛至），不是纯卡宴辣椒。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Plastic wrap, rolling pin, 30-cm skillet, thermometer, tongs, wire rack保鲜膜、擀面杖、30厘米锅、温度计、夹子、铁架
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (stir-fried greens, smashed cucumber), ¼ this dish, ¼ rice or noodles.均衡一盘：½蔬菜（炒青菜、拍黄瓜）、¼这道菜、¼米饭或面。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。