Potato chips-Chicken Casserole

Ingredients:

1 cup boneless chicken, chopped
1 1/2 medium potato, roughly sliced (for basement)
1/2 medium potato, thinly sliced (for topping)
1 onion, chopped
1 (150 g) canned sweet corn kernel
1 egg
1/2 cup bread crumbs
1/2 cup grated parmigiano cheese
oil for deep-frying and stir-frying

Chicken Marinade:

1/2 tsp chinese five spice powder
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp shao xing wine
1/4 tsp sugar
1 tsp salt

Method:

In a bowl, mix all the marinade ingredients.

Marinate chicken for at least 2 hours or overnight in refrigerator.

In a deep pan or wok, heat enough oil to medium high heat, deep-fry potato slices until golden brown, drain on absorbent paper.

Heat 1 tbsp oil in wok or non-stick pan, stir-fry onion till fragrant and golden yellow.

Add chicken, stir-fry till chicken is tender and cooked-through.

Dish-up into a bowl, add sweet corn kernel and egg, stir to mix.

Lightly grease a loaf pan.

Line loaf pan base with thicker potato chips.

Spoon-in chicken mixture, top with a layer of bread crumbs, sprinkle-in cheese, finishing the top with crispy potato chips crush.

Bake in preheated oven at 190 °C for 40 minutes or till cheese is melted with some golden brown spots.