Home-styleEasy 25 min serves 2

Pan-Fried Chicken Cutlet (香煎鸡排)

Name: Pan-Fried Chicken Cutlet (香煎鸡排)
Total time: 25 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: boneless chicken breast (or thigh), butterflied; ginger, grated; garlic, minced; light soy sauce; Shaoxing wine; sugar; white pepper; all-purpose flour (for dusting); neutral oil

香煎鸡排 · xiāng jiān jī pái

家庭快手版 · Home version: The family version marinates, then pan-fries with a simple flour crust. Restaurant versions deep-fry with a panko crust (Japanese-style tonkatsu, very popular in China). Both are served with rice and a squeeze of lemon or a drizzle of soy.

Pan-fried chicken cutlet is the Chinese home cook's answer to the fried chicken craving — without the deep fryer. A butterflied chicken breast, pounded thin, marinated in ginger and soy, then pan-fried until the crust is golden and the inside stays juicy. Kids love it, adults need it on a weeknight, and it goes with everything from rice to noodles.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy Kid-Friendly Healthy & Light

Ingredients

boneless chicken breast (or thigh), butterflied鸡胸肉（或鸡腿肉）🛒 local2 (about 400 g)
ginger, grated姜末🛒 local1 tbsp
garlic, minced蒜末🛒 local2 cloves
light soy sauce生抽🏮 asian2 tbsp
Shaoxing wine料酒🏮 asian1 tbsp
sugar白糖🛒 local1 tsp
white pepper白胡椒粉🛒 local1/4 tsp
all-purpose flour (for dusting)面粉（拍粉用）🛒 local3 tbsp
neutral oil食用油🛒 local2 tbsp

boneless chicken breast (or thigh), butterflied: Butterfly and pound to even 1 cm thickness for even cooking.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Butterfly each breast: slice almost through the middle, open like a book, and pound to an even 1 cm thickness.
剖开拍平
🔍 Look for
Visual: 鸡排厚度均匀，中间没有厚鼓包Cutlets are even thickness, no thick bumps in the middle
You know it's right when: 鸡排在案板上能平铺They lie flat on the cutting board
2Marinate: mix soy, Shaoxing, ginger, garlic, sugar, and white pepper. Coat the chicken and marinate 15 minutes (or up to overnight in the fridge).
腌制
🔍 Look for 至少 15 分钟 · 15 minutes minimum
Visual: 鸡排完全裹上腌料，没有干的地方Chicken is fully coated in marinade, no dry spots
You know it's right when: 腌料被吸收——表面湿润但不滴水Marinade has been absorbed — surface looks moist but not dripping
3Dust each cutlet lightly with flour, shaking off the excess. The flour should be a thin, dry film.
拍粉
🔍 Look for
Visual: 薄而均匀的面粉层——没有厚结块Thin, even flour coat — no thick clumps
You know it's right when: 摸起来是干燥的Flour feels dry to the touch
4Heat oil in a heavy pan over medium-high. Place the cutlets in — you should hear a steady sizzle. Cook 3-4 minutes without moving.
下锅静煎
🔍 Look for Medium-high 3-4 分钟 · 3-4 minutes
Visual: 边缘的脆壳变金黄；滋滋声平稳Crust turns golden around the edges; steady sizzle
You know it's right when: 鸡排能轻松脱离——看一眼：金黄而不是发白Cutlet releases easily — peek: golden, not pale
5Flip and cook 3 minutes on the second side. If the crust browns too fast, lower the heat — the inside needs time to cook through.
翻面续煎
🔍 Look for Medium heat 3 分钟 · 3 minutes
Visual: 两面金黄；没有焦斑Both sides golden-brown; no burnt spots
You know it's right when: 按压最厚处——有弹性且微微回弹Press the thickest part — it springs back with a slight give
6Rest 3 minutes on a plate (juices redistribute), then slice against the grain. Serve with rice and a lemon wedge or a drizzle of soy.
静置切片
🔍 Look for 静置 3 分钟 · 3 minutes rest
Visual: 盘底渗出少量肉汁；内部白色多汁Juices pool slightly on the plate; meat is white and moist inside
You know it's right when: 最厚处没有粉色No pink at the thickest point

Tips

· Pounding to even thickness is the difference between juicy and dry — take the time.
· Don't move the chicken in the first 3 minutes; the crust needs to form and release.
· Resting is not optional. Slice too early and the juices run out onto the board.
· For a crispy-ier crust, substitute panko for flour and shallow-fry.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Ingredient swaps

Can't find an Asian-market staple? Use these.

Swap: light soy sauce
→ regular soy sauce
Ratio: 1:1 · Slightly saltier — dial salt back by a pinch.
Swap: Shaoxing wine
→ dry sherry or mirin (less sweet)
Ratio: 1:1 · Both add the same warm fermented depth.
Swap: white pepper
→ black pepper (use ¾ amount)
Ratio: 3:4 · Sharper, but works in a pinch.

Don't make these mistakes

The traps every home cook hits — and how to avoid them.

✗ Crowding the pan — ingredients steam instead of sear.
✓ Fix: Cook in batches; give each piece room to brown.
✗ Adding sauce too early — the wok cools and flavors dull.
✓ Fix: Push food up the wok wall, add sauce to the hot center, toss fast.