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1
Place each piece of chicken, one at a time, between plastic wrap.
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2
Pound to about 1/2 inch thick.
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3
Mix all the cutlet ingredients (first 5 after the chicken) except the chicken, together in a bowl large enough to hold all the chicken.
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4
Add the chicken cutlets to the the bowl, mix well.
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5
Set aside.
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6
Mix all tso sauce (every thing else but the oil and bread crumbs) ingredients.
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7
I used about 1/2 teaspoon crushed red pepper for a little heat.
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8
Adjust to your taste.
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9
Added enough oil to a skillet to come up about 1/4 - 1/3 way up the cutlets.
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10
Set on medium to medium-high heat.
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11
I use the cutlets as is, the corn starch coating gives it slight crunch, but if you desire a thicker breading, dredge in seasoned flour or coat with bread crumbs.
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12
Add cutlets to hot oil, fry until golden, flip, fry other side.
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13
Depending on your thickness, 2-4 minutes a side.
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14
Set each cooked cutlet out to drain.
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15
When all cutlets are fried, remove all but about a tablespoon of oil.
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16
Give the tso sauce one final stir, the add to the skillet.
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17
Bring to a boil, boil for about 1 minute, until thick.
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18
Turn heat down to medium - medium low.
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19
Adds cutlets back to skillet to warm back up and coat with the sauce.
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20
Serve with rice, noodles or a side of your choice (couscous shown here)
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21
note - I am using both chicken breast and chicken thighs in these pictures.
