Mild spicy chicken cutlet

Ingredients

1) Chicken thigh meat or drumstick (which ever you prefer)
2) Chili powder (grab it off the shelf at any supermarket, Mexican chili powder recommended)
3) Potato flour
4) Egg
5) Cooking oil
6) Salt
7) Bread crumbs (left photo) or cereal (right photo)

To start, ensure the meat is in the form of cutlet else you can lightly smash it flat with the back of your chopper (remember smash not chop).

Marinate the meat with salt and chili power. Massage and rub the chili powder and salt inwards. Coat the meat with potato flour. Refrigerate for 2-3 hours.

Preheat the oil in the wok using mid-fire. Beat the eggs at the same time. Prepare the crumbs or cereal on a plate.

Dip the coated meat into the beaten eggs and coat it with the crumbs(this must be done quickly). Lightly place the meat into the wok. When the top of the meat turns light brown, flip side. The meat is done when both sides are brown.

Add in lettuce and baby tomatoes to make the dish more wholesome.