This is Chef Willin's Recipe from Channel U's Instant Chef: 家简成厨Chicken in a Bisuit. It's Sakura Chicken Breast Meat breaded with Chicken in a Biscuit biscuit crumbs.

Notice that the crumbs are not crushed too finely so that you can get a good crunchy and crispy layer! We also used pork meat as a variation and we all agreed that as tender as the Sakura breast meat may be, pork loin still wins our vote for its firm and tender bite.

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1 comments:

didally said...

I prefer pork to chicken too. Always order my pork chop/cutlet at western food stalls. Too much chicken makes me sick. :P