Spicy Asian Chicken Cutlets

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.
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