Asian Chicken Cutlet Spaghetti

®This is a RAS signature Recipe©

A delicious, hearty homemade pasta sauce using pantry ingredients, makes this Asian Chicken Cutlet Spaghetti easy to shop for.

Don’t let the number of ingredients dissuade you. Most are herbs, spices, and pantry ingredients.

Slow-cooked Spaghetti sauce and Crispy Asian-style Chicken Cutlets along with some cold coleslaw!

The Recipe Intro↓ has STEP-WISE images, more information as well as Recipe Video. If you’d like to check it out.

♦Prep time:5min ♦Cook time:1hour 5min ♦Yield:6-8 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Spaghetti (or Linguine)		500 gms
Minced Chicken (or beef)		300 gms
Yellow onion (Vidalia), finely chopped		1
Carrot, finely diced		¼ cup
Celery, finely diced		¼ cup
Garlic, finely minced		2 large cloves
Bay leaves		2
Nutmeg , grated		¼ tsp
Fresh rosemary, chopped finely		1 - 1½ Tbsp
Butter		1½ Tbsp plus 2 tsp, divided
Olive oil		1½ Tbsp
Fire-roasted / stewed tomatoes		1 can (about 400 gms)
Tomato puree		1 can (about 400 gms)
Choice whole mushrooms sliced (or use 1/2 cup fresh button/swiss brown mushrooms)		1 can
Baked beans in tomato sauce		¾ cup
Full-fat milk		¾ cup
Apple juice (clear,unsweetened)		1 cup
Beef bouillon (knorr)		1 cube
Mushroom seasoning powder/granules (or use any seasoning powder)		1 tsp
Italian mixed herb seasoning, thyme, parsley and black pepper powder)		¼ tsp
Thyme (dried)		1/4 tsp
Salt		To taste (about ½ tsp)
Parsley (dried herb)		1/4 tsp
Black pepper powder		1/4 tsp

For the Asian Mini Chicken Cutlets:

Chicken breast/tenders (cut into small popcorn chicken size pieces)		300 gms
Liquid meat tenderiser(or Chinese cooking wine)		2 Tbsp
Chinese 5-spice powder (See the 'homemade recipe' below)		1 tsp
Egg		1
Salt		½ tsp
Plain flour		1 cup
Panko breadcrumbs		1 cup
Salt and pepper(to season flour)		To taste
Oil (for deep or shallow frying)		As needed

For Coleslaw

Cabbage		200 gms
Small Carrot		1
Vinegar		¾ Tbsp
Mayonnaise		3-4 Tbsp
Sugar		1 ½ -2 tsp
Salt		½ tsp
Water		1 -2 Tbsp

For Asian/ Chinese 5-Spice powder:

Fennel seeds		1 tsp
Cloves		1 tsp
Cinnamon		1 small stick
2 petals/segments of the whole spice		Star anise
Sichuan pepper		¼ tsp

Method:

Please read through the recipe. It may be long but it is actually quite simple.

Marinate the chicken for the mini Asian chicken cutlets first: Start on the sauce next. (It needs to be slow-cooked for 45 min-one hour). Meanwhile, prepare the coleslaw as well. When the sauce is half done i.e. after 30 minutes, you should start on coating the chicken cutlets and later cooking the spaghetti.

Marinate the Chicken Cutlets first:

• Marinate the small bite-size chicken pieces in tenderizer, egg, salt, and Chinese 5 spice.
• Place covered in the fridge for at least 1 hour. Remove from fridge about 20 minutes before frying.

The Spaghetti Sauce:

• Heat 1½ Tbsp olive and 1½ Tbsp butter in a large pot.
• When butter is melted and before it changes color, add the onion. Sauté for 30 seconds.
• Add the carrot and celery. Sauté for another 30 seconds.
• Add the minced chicken and stir vigorously to break it up into the mixture.
• Cook till the juices are sealed and the pink mince changes into a uniform white color.
• Add the milk, sliced mushrooms, nutmeg, and bay leaves. Allow the chicken to cook briefly and absorb some of the milk.
• Now add the canned, tomatoes and puree. Bring to a simmer. Gently mash the tomatoes to a pulp. (Simmer about 1 minute).
• Add beef bouillon cube, salt, and mushroom seasoning now. As both the stock cube and the seasoning powder are salted, do not add an excess amount of extra salt.
• Next, add the rosemary and garlic followed by the apple juice, and bring to a simmer.
• Add the dried Italian seasoning, thyme, parsley, and black pepper. Also, add the baked beans.
• Now bring it to a strong simmer once again. Then reduce heat to the laziest boil. I move the pot to the smallest burner. Cover and allow to slow-cook like this for 45 min-1 hour.
• Add a little water once or twice upon checking to keep the sauce from going dry.
• After one hour you have a delicious-smelling sauce. Add a little boiled water to loosen if needed. Not more than ¼ cup.
• Optional- Adding 1-2 drops of Liquid smoke adds a nice accent to the sauce. I use Hickory.

For easy coleslaw:

• Add the cabbage and carrot to a small processor and blitz to a slaw texture. (Or grate by hand).
• Add mayonnaise, salt sugar, vinegar, water and toss well.
• Chill till time to serve.

Cook the spaghetti or linguine:

• Halfway through the cooking of the sauce, Bring a large pot of water to boil (you can start on the cutlets now as well)
• Remove the marinated chicken from the fridge now as well. Allow to come to room temperature.
• Add salt and the spaghetti to the pot of boiling water.
• Cook till al dente and drain. Add h tha knob of butter to the spaghetti and mix.
• Toss the preapred sauce with the spaghetti, till well combined.

 Make the Mini Asian Chicken Cutlets:

• Chicken should be at room temperature.
• Add oil to a small wok or pan for frying the cutlets. Bring to heat.
• Place plain flour mixed with some salt and pepper on one basin and panko breadcrumbs in another.
• Remove each cutlet from the marinade and lightly coat with the plain flour. Use one hand for placing the chicken in the flour and the other dry hand for rolling.
• Once all the cutlets are lightly coated, return them to the bowl of residual marinade and toss them in there to get them moist again.
• Now, roll them in the panko breadcrumbs to coat evenly.
• Add the cutlets one by one into the hot oil. Add in batches that are not overcrowded. Leave undisturbed for initial minute. Then turn gently.
• Fry till light-golden brown. Drain from the oil and set aside. DO NOT OVER FRY – or the chicken will turn tough and hard to bite. Test one, they should be tender and moist on the inside with a crunchy crust.

Serve the warm Asian Chicken Cutlet Spaghetti and Cold side of Coleslaw. Enjoy.

To make the 5 spice powder:

• Add all the spices to a coffee grinder and grind to a powder. Use the amount required. This is a good seasoning for lots of dishes.

Notes:

• Traditionally, white wine is used instead of apple juice, but I find the apple juice works rather well too. it is a good wine substitute and also adds more flavor along with the necessary acidity and subtle sweetness.
• Why is Milk used in the Pasta Sauce? Many times, the regular tomato sauce spaghetti, seems like it is missing something, tastes flat and too sour perhaps, even with the addition of herbs it, just lacks something.. The milk has the wonderful ability to mellow the acidity of the pasta sauce, rounding out the taste and filling that ‘something -missing’ void!
• Why are Baked beans in Tomato sauce added to the Pasta Sauce? Adding baked beans to this pantry spaghetti recipe, not only adds protein and texture, but it also helps to round out the flavor, thanks to the sweetness and other spices in the sauce. We don’t use a whole can- just about 3/4 cup adds the perfect balance.
• What is Mushroom Seasoning Powder/Granules? Mushroom seasoning is a flavoring powder that is used as a healthier alternative to glutamate. These are small and light granules made by dehydrating mushroom (like Shiitake ) extract and blending it with mushroom powder and salt.

Asian Chicken Cutlet Spaghetti

 

Notes:

Key Ingredients: Spaghetti, Minced Chicken, Onion, Carrot, Celery, Dried Herbs, Seasoning, Pepper, Olive oil, Butter, Oil for frying, Chicken fillet, Cabbage, Flour, Breadcrumbs, Egg, Spices.

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