Dinner tonight: Spicy Chicken cutlet

I felt like chicken tonight..chicken tonight..so that's what I did. Saw a recipe on spicy chicken strips so I decided to put my own spin on it. I made some bread crumbs coated chicken cutlets and served it with two side veggies: bean sprouts with soy dressing and spicy dry bean curd with pork strips. I guess I just really felt like spicy tonight...yum yum..will write ingredients and instructions later, I'm gonna eat!!

Ingredient:
Chicken breast (butterfly cut)
Bean Sprout (boiled)
Dry bean curd (julienned)
Pork tenderloin (julienned)
Spring onion (1, cut in diagonal strips)
Chili pepper (2)
Preserved mustard green (1 packet, probably can't find fresh ones unless you're in Asia)

Batter:
Flour (2 cups)
salt (1/2 tsp)
chili powder (1 table spoon)
water (1/2 cup or more if need to)

Misc:
Vegetable oil (1 bottle)
Bread crumbs (Japanese Panko is best)

Marinate: (For chicken and pork tenderloin, separate bowls)
Soy Sauce (3 table spoon)
Sake (cooking wine)
sugar (1 tsp)
salt (1 tsp)
mirin (1 table spoon) (Japanese sweet wine)

Instruction:
Marinate both the chicken and the stripped tenderloin for appx. 30 min. During this time, julienned the bean curd, the spring onion and set aside with the chili peppers.

Bean sprout:
boiled bean sprout for appx 30 seconds, then wash with cold water. Drained all the water then season with soy sauce, mirin, sugar, and white pepper then set aside.

Dry bean curd with pork and preserved mustard green:
Heat the wok first w/o oil, the 2 table spoon of olive oil or vegetable oil. Toss the pork tenderloin into the wok, stirfry for 30 seconds then set aside.
Toss in the chili peppers, the spring onions, stirfry till you can smell the peppers, then toss in the mustard green. Stirfry that till you smell the mustard green, the smell is quite distinguish so you'll know. Throw in the bean curd, toss for another 30 seconds, throw back in the pork, now 1 table spoon soy sauce, 1 table spoon sake, 1 tsp sugar then toss for 15 seconds and set aside.

Spicy chicken cutlet
Prepare the batter and heat oil on medium heat. Prepare bread crumbs on a separate plate. Dip chicken in batter, then in bread crumbs then slowly put in fryer. Fry for 1 - 2 minutes or until golden. Then drain oil and set aside.

Prepare platter
Steamed rice, a spoonful of both side dishes and cut the chicken, season the chicken with salt/pepper then serve

Hope Jez will like it..but he doesn't really complain even if it's bad...