Ingredients
4 chicken thighs, 1 egg, 50 g (about 1/2 cup) breadcrumbs, 20 g (about 2 1/2 tablespoons) all-purpose flour.
Seasonings
3 g fine salt, 2 g ground black pepper, 500 g (about 1 lb) lard.
Instructions
1. Make a straight cut in the chicken thigh, remove the bone to separate the meat, lay it flat on the cutting board, remove the skin, and gently pound both sides with the back of a knife. Season both sides with pepper and salt, then dust with flour. Crack the egg into a bowl, beat it with chopsticks, and brush it evenly over the chicken, then coat with breadcrumbs.
2. Heat oil in a wok over high heat until it reaches 350°F (180°C), then fry the chicken cutlets until crispy and golden, remove with a slotted spoon, cut into diamond-shaped pieces, and arrange on a serving plate.