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
Scale
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.
