Ingredients:
2 large chicken breasts
2 tbsp soy sauce
2 tbsp oyster sauce
3 minced garlic cloves
1 tbsp sugar
1/2 tsp baking soda
1/2 tbsp five spice
1/2 tsp black pepper
1 egg
3 tbsp corn starch
1 c sweet potato starch
1/4 green cabbage

Slice chicken breasts in half to make four thin cutlets. Marinate chicken breasts in soy sauce, oyster sauce, garlic, sugar, baking soda and five spice for at least 1 hour. Add egg and corn starch to chicken breasts, mixing thoroughly, and let set for another 1/2 hour. Coat chicken breasts in sweet potato starch, letting sit for at least 5 minutes before coating again and frying on medium heat until nicely browned on each side. Thinly slice cabbage with a mandoline and soak in ice water for 10 minutes, before spinning dry. Serve cutlet with cabbage slaw, mixed with a little lemon juice.

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