If you have a craving for something irresistibly crispy, bursting with flavor, and uniquely vibrant, then you are in for a treat with this Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe. This dish is a perfect harmony of crunchy golden fried chicken paired with a luscious, tangy-sweet glaze that blends bright orange notes with savory miso and honey. Every bite invites you into the heart of Taiwan’s street food culture, delivering that perfect balance of textures and tastes that will quickly become one of your all-time favorites. I can’t wait for you to try this recipe—it’s a game-changer!
Ingredients You’ll Need
The magic of this Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe lies in how simple, yet carefully selected ingredients come together to create an extraordinary dish. Each one plays a crucial role—from the starch that guarantees that signature crisp to the subtle umami of miso that elevates the glaze. Here’s everything you need to bring this recipe to life:
- Chicken breasts (2 large, skinless, pounded thin): Thin cutlets cook faster and get extra crispy on the outside while staying juicy inside.
- Salt (1 teaspoon): Essential for seasoning and bringing out the natural flavors of the chicken.
- White pepper (1/2 teaspoon): Adds a gentle heat without overpowering the dish.
- Garlic powder (1/2 teaspoon): Infuses a subtle depth that complements the glaze perfectly.
- Soy sauce (1 tablespoon for marinade + 1 teaspoon for glaze): Delivers that classic savory backbone with a touch of saltiness.
- Shaoxing or rice wine (1 tablespoon): Helps tenderize the meat and adds mild complexity.
- Egg (1 large): Binds the seasoning to the chicken and helps the starch stick beautifully.
- Sweet potato starch (1 cup): This is the secret to achieving that authentic craggy, crispy Taiwanese fried chicken texture. Potato starch works too if needed.
- Oil for deep frying: Use a neutral oil with a high smoke point to ensure perfect frying.
- Orange juice (1/3 cup): Brings bright citrusy notes that brighten the glaze.
- Honey (2 tablespoons): Balances the tang with natural sweetness.
- White miso paste (1 tablespoon): Adds savory umami richness to the glaze’s unique flavor profile.
- Rice vinegar (1 teaspoon): Gives the glaze a mild acidity for balance.
- Grated ginger (1/2 teaspoon): Adds a subtle zing and aromatic warmth.
- Sesame oil (1/2 teaspoon): Just a touch to impart its fragrant nuttiness completing the glaze.
How to Make Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe
Step 1: Marinate the Chicken
Start by seasoning your chicken cutlets with salt, white pepper, and garlic powder to bring out that base layer of flavor. Add in the soy sauce and Shaoxing wine to tenderize and add depth, then toss in the egg—this helps the starch stick to the chicken later. Mix everything well so each breast is evenly coated and let it sit for 20 minutes. This marination step infuses the chicken with seasoning and ensures juicy, flavorful meat underneath the crispy crust.
Step 2: Coat the Chicken with Sweet Potato Starch
Once marinated, take a plate with your sweet potato starch and press each cutlet firmly into it, making sure to cover every inch. Sweet potato starch is key to creating that famous Taiwanese chicken crust that’s wonderfully craggy and crisply textured. Don’t be shy about pressing it in for a nice thick coating.
Step 3: Deep-Fry Until Golden and Crispy
Heat 1 to 2 inches of oil in a deep skillet or pot on medium-high to around 350°F. Carefully lower your coated chicken cutlets into the hot oil—you should hear a lively sizzle as they begin to fry. Cook for about 3 to 4 minutes on each side until the exterior is a gorgeous golden brown and the chicken is cooked through. Drain on a rack to keep the crust crispy without becoming soggy.
Step 4: Make the Orange Honey and Miso Glaze
While the chicken fries, whisk together orange juice, honey, white miso paste, rice vinegar, soy sauce, grated ginger, and sesame oil in a small saucepan. Gently simmer this glaze over medium heat until it thickens slightly—this takes roughly 2 to 3 minutes. The result is a glossy, fragrant glaze that perfectly balances sweet, savory, and tangy flavors to drizzle over the fried chicken.
Step 5: Slice and Glaze
Once your chicken cutlets are crisp and ready, slice them into strips for easy eating. Generously drizzle with the warm orange honey miso glaze so every piece is coated in that luscious sauce. Serve immediately to enjoy the full depth of texture and flavor.
How to Serve Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe
Garnishes
To elevate this dish, scatter freshly chopped scallions or cilantro on top for a pop of fresh flavor and color contrast. Toasted sesame seeds add a lovely nutty crunch that complements the glaze. A few thin slices of fresh chili can add heat if you enjoy a spicy kick alongside the sweetness.
Side Dishes
This Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe pairs wonderfully with simple sides like steamed white rice or fragrant jasmine rice to soak up the extra glaze. A crisp shredded cabbage salad or quick pickled vegetables brighten the plate and provide textural contrast for a more balanced meal.
Creative Ways to Present
For a fun twist, serve the glazed chicken cutlets as the star of a bun slider or bao for on-the-go enjoyment. You can also turn this into a bowl meal with rice, veggies, and a drizzle of additional glaze. Plated nicely with colorful garnishes, it is a stunning dish to impress at dinner parties or casual family dinners alike.
Make Ahead and Storage
Storing Leftovers
Keep any leftover fried chicken cutlets in an airtight container in the refrigerator for up to 2 days. Store the orange honey and miso glaze separately to maintain its texture and flavor. This helps the chicken stay crispier and the glaze fresh.
Freezing
You can freeze cooked cutlets without the glaze for up to a month. Wrap each piece tightly in plastic wrap and place in a freezer-safe bag. Defrost in the fridge overnight before reheating. Avoid freezing the glaze as its texture may change.
Reheating
To best revive the crunch, reheat chicken cutlets in a 350°F oven on a wire rack for 8-10 minutes until hot and crisp again. Warm the glaze gently on the stovetop or microwave and drizzle fresh before serving. This method keeps the chicken close to freshly fried quality.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs work well and can offer even juicier results. Just be sure to pound them to an even thickness for consistent cooking.
Is sweet potato starch essential?
Sweet potato starch is traditional and provides that signature Taiwanese craggy crunch, but potato starch is a fine substitute if you can’t find it. Cornstarch won’t yield the same texture.
Can I bake instead of deep-fry?
You can bake the chicken if you prefer a lighter method, but the texture won’t be quite as crispy. Use a high oven temperature and a wire rack for best results.
How spicy is this dish?
The recipe itself is mild and focuses on sweet and savory flavors, but you can easily add chili flakes or fresh chili slices to amp up the heat.
Can I prepare the glaze in advance?
Yes! The glaze can be made a day ahead and stored in the refrigerator. Warm it gently before drizzling over the chicken for convenience.
Final Thoughts
This Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe is one of those dishes that brings a flood of joy to the dinner table. The crunch, the glaze, the aroma—it all combines into something truly special. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to brighten your meal and make everyone ask for seconds. Give it a try and let your kitchen be filled with the wonderful scents and flavors of Taiwan’s beloved street food classic.
Print
Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Taiwanese
- Diet: Dairy-Free
Description
This Taiwanese Fried Chicken Cutlet recipe features tender chicken breasts marinated and coated with sweet potato starch for an irresistibly crunchy texture. Deep-fried to golden perfection and drizzled with a vibrant orange honey and miso glaze, this dish delivers a delightful blend of sweet, savory, and umami flavors. Perfect as a main course, it pairs wonderfully with rice or shredded cabbage for a complete meal.
Ingredients
Chicken Cutlets
- 2 large boneless skinless chicken breasts, pounded into thin cutlets
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or rice wine
- 1 large egg
- 1 cup sweet potato starch or potato starch
- Oil for deep frying (enough for 1 to 2 inches in a deep skillet or pot)
Orange Honey Miso Glaze
- 1/3 cup orange juice
- 2 tablespoons honey
- 1 tablespoon white miso paste
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon grated ginger
- 1/2 teaspoon sesame oil
Instructions
- Marinate the chicken: Place the pounded chicken cutlets in a bowl and season evenly with salt, white pepper, garlic powder, soy sauce, and Shaoxing wine. Add the egg and mix well to ensure each cutlet is coated. Let the chicken marinate for 20 minutes to absorb the flavors.
- Coat the cutlets: Spread the sweet potato starch onto a plate. Dredge each marinated chicken cutlet in the starch, pressing firmly to create a thick, even coating that will crisp during frying.
- Heat the oil: Pour enough oil into a deep skillet or pot to reach 1 to 2 inches in depth. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C), perfect for frying.
- Fry the chicken: Carefully lower the coated chicken cutlets into the hot oil. Fry them for 3 to 4 minutes on each side, or until they are golden brown, crisp, and fully cooked through. Use a thermometer or cut into one to check doneness.
- Drain excess oil: Remove the fried cutlets from the oil and place them on a wire rack to drain any excess oil. This keeps the coating crisp and prevents sogginess.
- Prepare the glaze: In a small saucepan, whisk together orange juice, honey, white miso paste, rice vinegar, soy sauce, grated ginger, and sesame oil. Bring the mixture to a gentle simmer over medium heat and cook for 2 to 3 minutes, stirring occasionally, until it thickens slightly.
- Serve: Slice the fried chicken cutlets and arrange them on a serving plate. Drizzle generously with the warm orange honey miso glaze right before serving to maintain the crispiness and vivid flavor.
Notes
- Sweet potato starch creates the signature crunchy, craggy coating typical of Taiwanese fried chicken; potato starch can be used as a substitute with good results.
- Adjust the glaze’s sweetness or acidity by adding more honey or rice vinegar to taste, tailoring it to your preference.
- Serving the chicken with steamed rice or shredded cabbage balances the rich flavors and makes a complete meal.
- Maintain oil temperature around 350°F to ensure crispy exterior without overcooking the chicken.
