These Spicy Asian Chicken Cutlets are designed for those who like it fiery. You can adjust the spiciness by adding less sriracha sauce and ground cayenne.
I love this recipe because it can be set up ahead and then quickly broil and serve. I like to serve my Spicy Asian Chicken Cutlets with jasmine rice, but they are great served with a green salad for a light meal or even over pasta.
- 1/4 cup fish sauce
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1/4 cup sriracha sauce
- 1/4 cup olive oil
- 1 lime
- 1/2 teaspoon ground cayenne
- 4 garlic cloves, peeled and smashed
- 1- 1 1/2 pounds boneless, skinless chicken cutlets (about 4 to 6 pieces), rinsed then patted dry with paper towel and cut lengthwise in half
- Kosher salt
- Black pepper
- Mix the first five ingredients in a medium-sized storage container with a lid.
- Cut the lime in half and squeeze in the juice, then drop in the squeezed lime halves.
- Stir in the ground cayenne, smashed garlic, and kosher salt.
- Add the chicken cutlets turning each until full coated.
- Cover and leave in the refrigerator at least 1 hour or overnight.
When ready to cook:
- Preheat your broiler and place broiler rack about 4 inches from the flame source.
- Line a baking sheet with parchment paper.
(Make sure your pan has at least 1″ sides to catch any juices during cooking.
- Place marinated chicken cutlets on pan and sprinkle cutlets with Kosher salt and ground black pepper.
- Broil for 3-4 minutes on one side, then flip and broil for 3-4 minutes on other side until cutlets are fully cooked.
- Carefully remove from the broiler and let stand for 5 minutes before serving.