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
Scale
- 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