Taiwanese Fried Chicken Cutlet has a special place in my heart, bringing back memories of vibrant night markets and the incredible aroma of street food. I still remember my first bite of a truly authentic Taiwanese chicken cutlet recipe – that perfect crunch followed by the unbelievably tender, juicy chicken. It’s like a flavor explosion that just makes you happy. The crispy exterior gives way to a succulent interior, and the unique seasoning blend is simply addictive. If you’ve ever wanted to recreate that magic at home, you’re in for a treat. Let’s get cooking!
Why You’ll Love This Taiwanese Fried Chicken Cutlet
- An explosion of flavor: Experience the perfect balance of crispy, tender chicken with a savory marinade.
- Quick to prepare: With just 20 minutes of prep time, you can have this delicious meal on the table fast.
- Healthier than takeout: Enjoy restaurant-quality taste with a focus on lean chicken and controlled ingredients.
- Budget-friendly: Make a large batch of XL Taiwanese fried chicken that’s more affordable than dining out.
- Family favorite: Even picky eaters will adore this crunchy, juicy chicken.
- Impress your guests: Serve up a taste of authentic Taiwanese street food that’s sure to be a hit.
- It’s the ultimate XL Taiwanese fried chicken experience you can recreate at home.
Ingredients for Taiwanese Fried Chicken Cutlet
Gathering these Taiwanese chicken cutlet ingredients is the first step to achieving that amazing night market flavor. You’ll need 2 large boneless skinless chicken breasts, which we’ll butterfly. For the marinade, we have 3 garlic cloves, minced, 1 tablespoon soy sauce, 2 tablespoons sake or Shaoxing wine for tenderizing, and 1 teaspoon kosher salt. For the crispy coating, grab 2 tablespoons all-purpose flour, 1 egg white (which helps the coating adhere), and the star, 1 cup sweet potato starch – this is key for that signature light, airy crispiness. You’ll also need 2-3 cups canola oil for frying. For the glaze, we’ll use 2 tablespoons honey, 1 tablespoon white miso for a touch of umami, 2 tablespoons fresh orange juice for brightness, and 1 tablespoon olive oil. Finally, have some cooked white rice, finely chopped scallions, and dill ready for garnish.
How to Make Taiwanese Fried Chicken Cutlet
Let’s dive into how to make Taiwanese fried chicken that tastes just like the street vendors! It’s surprisingly simple and so rewarding. The aroma alone will transport you straight to the bustling night markets of Taipei.
- Step 1: Butterfly the chicken breasts by cutting through the middle about 95% of the way and unfolding them like a book. Then, tenderize the chicken by lightly chopping across the meat with the back of your knife. Repeat on the other side to flatten and expand the chicken. This helps it cook evenly and become incredibly tender.
- Step 2: In a large bowl, mix the 3 garlic cloves, minced, 1 tablespoon soy sauce, 2 tablespoons sake or Shaoxing wine, 1 teaspoon kosher salt, 2 tablespoons all-purpose flour, and 1 egg white. Add the prepared chicken to this mixture. Massage the marinade over the chicken, ensuring every piece is coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight. This step is crucial for developing that deep flavor in your Taiwanese fried chicken marinade.
- Step 3: While the chicken marinates, prepare the glaze. In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon white miso for a touch of umami, 2 tablespoons fresh orange juice for brightness, and 1 tablespoon olive oil. Pour this mixture into a small pan and simmer on medium heat for a few minutes until it thickens to the consistency of a vinaigrette. Set this delicious glaze aside.
- Step 4: Heat 2 to 3 cups of canola oil in a large Dutch oven or heavy pot over high heat. You want the oil temperature to reach 350°F-375°F (175°C-190°C). Once it’s hot, reduce the heat to medium-high to maintain this temperature range.
- Step 5: Take the marinated chicken cutlets out of the fridge. Coat them generously in 1 cup sweet potato starch, making sure they are well-coated on all sides. This is your key to the perfect Taiwanese fried chicken coating.
- Step 6: Carefully place the coated chicken into the hot oil, frying for about 3 minutes per side. You’re looking for a beautiful golden brown and crispy crust. The sound of that sizzle is pure music!
- Step 7: Remove the fried chicken from the oil and place it on a tray lined with paper towels to drain any excess oil. This ensures maximum crispiness.
- Step 8: Slice the fried chicken cutlets and serve them immediately on a bed of cooked white rice. Drizzle generously with the prepared orange honey and miso glaze. Garnish with finely chopped scallions and dill for a burst of freshness.
Pro Tips for the Best Taiwanese Fried Chicken Cutlet
Follow these tips for that authentic, craveable flavor and texture:
- Use sweet potato starch for the coating; it creates a lighter, crispier crust than all-purpose flour alone.
- Don’t overcrowd the frying pot! Fry in batches so the oil temperature stays consistent, ensuring maximum crispiness for your Taiwanese crispy chicken cutlet.
- Ensure your oil is at the correct temperature before adding the chicken. Too cool and it will be greasy; too hot and the outside will burn before the inside cooks.
- Let the chicken rest for a few minutes after frying before slicing. This allows the juices to redistribute, keeping it tender.
What’s the secret to perfect Taiwanese fried chicken?
The secret lies in a few key things: a good marinade for flavor and tenderness, using sweet potato starch for that signature light crisp, and double-frying for ultimate crispiness. This approach gets you that amazing Taiwanese fried chicken restaurant style crunch.
Can I make Taiwanese Fried Chicken Cutlet ahead of time?
You can prepare and marinate the chicken up to 24 hours in advance and store it covered in the refrigerator. However, for the best crispy texture, it’s ideal to coat and fry the chicken just before serving.
How do I avoid common mistakes with Taiwanese Fried Chicken Cutlet?
A common mistake is overcrowding the fryer, which leads to soggy chicken. Always fry in batches. Another pitfall is not coating the chicken evenly with the Taiwanese fried chicken coating; ensure every piece is well-covered in starch for that perfect crunch.
Best Ways to Serve Taiwanese Fried Chicken Cutlet
This incredible chicken is so versatile! For a true taste of Taiwan, serve it hot off the fryer over a bed of fluffy white rice, perhaps with a side of pickled daikon radish for a refreshing crunch. It’s perfect alongside some stir-fried greens like bok choy or gai lan. If you want to recreate that authentic Taiwanese street food chicken cutlet experience, consider serving it wrapped in paper, just like at the night markets. It also makes a fantastic addition to noodle dishes or even in a sandwich with some crisp lettuce and a touch of mayo.
Nutrition Facts for Taiwanese Fried Chicken Cutlet
This recipe yields approximately 2 servings, with each cutlet packed with flavor. Here’s a breakdown of the estimated nutritional content per serving:
- Calories: 600 kcal
- Fat: 35g
- Saturated Fat: 6g
- Protein: 40g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: N/A
- Sodium: N/A
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Taiwanese Fried Chicken Cutlet
Even though this chicken is best served fresh, you might have leftovers (though I doubt it!). For proper storage-related secondary keyword, let the fried chicken cool completely on a wire rack. Once cooled, store it in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze individual cutlets wrapped tightly in plastic wrap, then in foil, for up to 3 months. To reheat, the best method to restore crispiness is in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy again. An air fryer also works wonders for reheating!
Frequently Asked Questions About Taiwanese Fried Chicken Cutlet
What is Taiwanese fried chicken?
Taiwanese fried chicken is a popular street food known for its incredibly crispy coating and juicy, tender interior. Unlike many Western fried chickens, it’s typically made from boneless, skinless chicken cutlets, marinated, coated in a light starch like sweet potato starch, and seasoned with a unique blend of spices, often including five-spice powder and white pepper. It’s a fantastic example of Taiwanese street food chicken cutlet.
What’s the Taiwanese fried chicken flavour profile?
The Taiwanese fried chicken flavour profile is a delightful balance of savory, slightly sweet, and often a hint of umami, with a subtle peppery kick. The marinade infuses the chicken with garlic and soy, while the coating, often seasoned with five-spice powder and white pepper, provides a complex aromatic depth that’s incredibly satisfying and distinct from other fried chicken varieties.
What is the difference between Taiwanese chicken cutlet vs American fried chicken?
The main differences lie in the cut of meat and the coating. American fried chicken often uses bone-in pieces with skin, coated in seasoned flour or buttermilk batter, resulting in a thicker, heartier crust. Taiwanese chicken cutlet vs American fried chicken shows a preference for boneless cutlets, a thin, ultra-crispy coating primarily made from starch (like sweet potato starch), and a seasoning blend that includes unique spices like five-spice powder, giving it a lighter, more delicate crunch and a distinct aromatic flavor.
Can I make Taiwanese Fried Chicken Cutlet spicier?
Absolutely! To make a spicy Taiwanese fried chicken, you can add a pinch of cayenne pepper or chili flakes to your marinade or the sweet potato starch coating. Some people also like to serve it with a side of chili oil or a spicy dipping sauce for an extra kick. It’s easy to customize to your heat preference!
Variations of Taiwanese Fried Chicken Cutlet You Can Try
Once you’ve mastered the classic, there are so many fun ways to switch up this delicious dish! For those who love a little heat, you can easily create a spicy Taiwanese fried chicken by adding a pinch of cayenne pepper or chili flakes to the marinade or the sweet potato starch coating. If you prefer a different texture or cooking method, try making Taiwanese popcorn chicken cutlet by cutting the marinated chicken into bite-sized pieces before coating and frying. This makes for a perfect snack or appetizer. You could also experiment with a gluten-free version by ensuring all your marinade ingredients are gluten-free and using a blend of rice flour and tapioca starch for the coating. For a lighter option, try air-frying the coated chicken pieces until golden and crisp!
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Taiwanese Fried Chicken Cutlet: Amazing 20 Min Prep
- Total Time: 1 hour 35 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This XXL Taiwanese Fried Chicken Cutlet recipe recreates the crispy, tender chicken from Taiwan’s night markets. It features chicken butterflied, tenderized, and fried to golden perfection, topped with a sweet and sour orange honey and miso glaze.
Ingredients
- 2 large boneless skinless chicken breasts
- 3 garlic cloves, minced
- 1 tablespoon soy sauce
- 2 tablespoons sake or Shaoxing wine
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour
- 1 egg white
- 1 cup sweet potato starch (or corn starch)
- 2–3 cups canola oil
- 2 tablespoons honey
- 1 tablespoon white miso
- 2 tablespoons fresh orange juice
- 1 tablespoon olive oil
- Cooked white rice, for serving
- Finely chopped scallions, for garnish
- Dill, for garnish
Instructions
- Butterfly the chicken breasts by cutting through the middle 95% of the way and unfolding like a book. Tenderize the chicken by lightly chopping across the meat with the back of your knife. Repeat on the other side to flatten and expand the chicken.
- In a large bowl, mix minced garlic, soy sauce, sake, kosher salt, all-purpose flour, and egg white. Add the chicken and massage the marinade over it. Cover and refrigerate for at least 1 hour, or preferably overnight, to make the Taiwanese fried chicken marinade.
- While the chicken marinates, prepare the glaze. In a small bowl, whisk together honey, white miso, fresh orange juice, and olive oil. Pour into a small pan and simmer on medium heat for a few minutes until thickened to the consistency of a vinaigrette. Set aside.
- Heat 2 to 3 cups of canola oil in a large Dutch oven or heavy pot over high heat until the temperature reaches 350°F-375°F. Reduce heat to medium-high.
- Coat the marinated chicken cutlets in sweet potato starch, ensuring they are well-coated for the Taiwanese fried chicken coating.
- Fry the chicken for 3 minutes per side, or until the crust is golden brown and crispy, achieving that signature Taiwanese crispy chicken style.
- Remove the fried chicken from the oil and place it on a tray lined with paper towels to drain.
- Slice the fried chicken cutlets and serve them on a bed of cooked white rice. Drizzle generously with the orange honey and miso glaze. Garnish with finely chopped scallions and dill.
Notes
- Sweet potato starch provides the signature light and crispy coating for Taiwanese fried chicken. Corn starch can be substituted if unavailable.
- Frying in batches prevents overcrowding the pot and ensures a crispier result.
- The glaze can be adjusted to your preference for sweetness or tanginess by altering the amount of orange juice and honey.
- This recipe is a great way to replicate XL Taiwanese fried chicken found in street markets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 cutlet
- Calories: 600 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: N/A
