If you’re craving a dish that perfectly balances crispy, savory chicken with a luscious, sweet, and tangy finish, you’ve got to try this Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe. It’s a delightful fusion of textures and flavors that turns simple ingredients into a sensational meal. From the tender, juicy chicken coated in a crackling, golden crust to the irresistibly glossy orange honey and miso glaze, every bite celebrates the vibrant street food culture of Taiwan with a home-cooked love that’s just so satisfying.
Ingredients You’ll Need
These ingredients are straightforward yet carefully selected to build layers of flavor and texture in the Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe. Each element plays a crucial role—whether it’s the aromatic marinade spices, the crispy coating, or the shiny, tangy glaze that finishes the dish beautifully.
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness: Ensures even cooking and the perfect tender bite.
- 1/2 cup soy sauce: Adds umami richness and depth to the marinade.
- 1/4 cup rice wine or dry sherry: Lightly tenderizes the chicken and lifts the flavor profile.
- 4 cloves garlic, minced: Brings a pungent, aromatic base to the marinade.
- 1 tablespoon grated fresh ginger: Offers a fresh, zesty warmth.
- 1 teaspoon five spice powder: Adds subtle hints of star anise, cinnamon, and cloves that make this recipe uniquely Taiwanese.
- 1/2 teaspoon white pepper: Delivers a gentle heat that complements the other spices.
- 1 cup sweet potato starch: Creates a light, crackly crust perfect for frying.
- 1/2 cup cornstarch: Works with sweet potato starch to keep the crust crisp and delicate.
- 1 teaspoon baking powder: Helps add a slight puffiness to the coating.
- Vegetable oil for frying: Essential for achieving that golden, crispy finish.
- 1/3 cup fresh orange juice: Brightens the glaze with natural citrus sweetness.
- 2 tablespoons orange zest: Intensifies the orange flavor and aroma.
- 1/4 cup honey: Sweetens the glaze and gives it a beautiful shine.
- 1 1/2 tablespoons white miso paste: Adds a savory, umami punch that balances the glaze.
- 1 tablespoon rice vinegar: Brings acidity to brighten and balance the sweetness.
- 1 teaspoon sesame oil: Finishes the glaze with a nutty, fragrant touch.
How to Make Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe
Step 1: Marinate the Chicken
Start by placing your pounded chicken breasts in a bowl filled with soy sauce, rice wine, minced garlic, grated ginger, five spice powder, and white pepper. This marinade infuses the chicken with deep, aromatic flavors, tenderizing it just enough to keep every bite juicy. Allow the chicken to soak up these savory and fragrant notes for at least 30 minutes, or longer if you have the time.
Step 2: Prepare the Crispy Coating
While your chicken marinates, mix the sweet potato starch, cornstarch, and baking powder in a shallow dish. This blend is key to achieving that iconic Taiwanese crispiness. The sweet potato starch gives the coating its signature light crunch, while cornstarch and baking powder add structure and a slight airy texture once fried.
Step 3: Fry the Chicken Cutlets
Heat vegetable oil in a deep skillet or pot until it reaches 350°F. Dredge each marinated chicken breast thoroughly in the starch mixture, pressing gently to ensure the coating adheres evenly. Carefully lower the chicken into the hot oil and fry for about 4 to 5 minutes per side until the cutlets turn a glowing golden brown and develop a delightful crunch. Remove and let them drain on a wire rack to stay crispy.
Step 4: Make the Orange Honey and Miso Glaze
In a small saucepan, combine fresh orange juice, orange zest, honey, white miso paste, rice vinegar, and sesame oil. Simmer gently over low heat for about 3 to 4 minutes, whisking occasionally, until the mixture thickens into a glossy, sticky glaze. This glaze is the heart of the Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe, bringing a luscious balance of sweet, tangy, and savory flavors.
Step 5: Glaze and Serve
Brush or drizzle your warm glaze generously over the hot fried chicken just before serving. This final step ensures each bite bursts with the vibrant, irresistible flavor combination that this recipe is celebrated for.
How to Serve Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe
Garnishes
Fresh garnishes like chopped scallions or sesame seeds add extra texture and a pop of color that complement the glaze’s bright flavors beautifully. A few sprigs of cilantro or a light dusting of chili flakes can also elevate the presentation and add some contrast for adventurous palates.
Side Dishes
Steamed jasmine rice is a classic companion, providing a neutral base that soaks up the delicious glaze. Pickled vegetables or a simple cucumber salad offer a refreshing crunch and acidity that balance the richness of the fried chicken. For a heartier option, consider serving with sautéed greens tossed in garlic and soy sauce.
Creative Ways to Present
For a fun twist, slice the cutlet into strips and serve it on skewers for a party appetizer. Alternatively, place the glazed cutlet atop a bed of mixed greens to make a vibrant salad or booth-style meal. Wrapping slices in rice paper with herbs and crunchy veggies can turn it into an irresistible Taiwanese-inspired wrap.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of the Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe, store them in an airtight container in the refrigerator. To maintain that perfect crispy crust, separate the cutlets from any extra glaze and add the glaze fresh when reheating.
Freezing
While best enjoyed fresh, you can freeze the cooked chicken cutlets by wrapping them tightly in plastic wrap and then placing in a freezer-safe bag. Freeze for up to one month. Keep the glaze separate to preserve its texture and flavor.
Reheating
To reheat and revive the crunchiness, warm fried chicken cutlets in a preheated oven at 350°F for about 10 minutes. Brush on the orange honey and miso glaze just before serving to keep the flavors bright and delicious.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and add extra flavor, although they may need a slightly longer frying time to cook through when pounded to the same thickness.
Is sweet potato starch necessary?
Yes, sweet potato starch is the secret to that distinct Taiwanese-style crispiness that cornstarch alone can’t replicate. It creates a lighter, crunchier coating when fried.
Can I make the glaze ahead of time?
Definitely. The orange honey and miso glaze can be prepared ahead and refrigerated for up to 3 days. Rewarm gently before applying to the chicken.
What can I substitute for rice wine?
If you don’t have rice wine or dry sherry, dry white wine or even apple cider vinegar diluted with water can work in a pinch to tenderize the chicken and add complexity.
How spicy is this dish?
This recipe is mild and focuses on sweet and savory flavors, but you can easily add chili flakes or a dash of chili powder for a spicy kick if you prefer.
Final Thoughts
This Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe is one of those rare dishes that hits all the right notes—crispy, juicy, sweet, tangy, and umami-packed. Whether you’re a street food enthusiast or a home cook eager to explore new flavors, this recipe invites you to savor a comforting, vibrant meal that’s sure to become a favorite. Give it a try and watch how it lights up your dinner table with every crispy, glazed bite!
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: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Taiwanese
- Diet: Dairy-Free
Description
This Taiwanese Fried Chicken Cutlet recipe features tender, marinated chicken breasts coated in a crispy sweet potato starch and cornstarch batter, fried to golden perfection, and finished with a luscious orange honey and miso glaze. A delicious fusion of savory, sweet, and tangy flavors, this dish captures the essence of Taiwanese street food and is perfect as a main course served alongside steamed rice or pickled vegetables.
Ingredients
Chicken Marinade
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- 1/2 cup soy sauce
- 1/4 cup rice wine or dry sherry
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon five spice powder
- 1/2 teaspoon white pepper
Coating
- 1 cup sweet potato starch
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil for frying
Orange Honey and Miso Glaze
- 1/3 cup fresh orange juice
- 2 tablespoons orange zest
- 1/4 cup honey
- 1 1/2 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- Marinate the chicken: Place the pounded chicken breasts in a bowl and combine with soy sauce, rice wine, minced garlic, grated fresh ginger, five spice powder, and white pepper. Mix well to ensure the chicken is evenly coated. Cover and let marinate for at least 30 minutes to infuse the flavors.
- Prepare the coating mixture: In a shallow dish, whisk together the sweet potato starch, cornstarch, and baking powder until well combined. This mixture will create a light, crispy crust for the chicken.
- Heat oil for frying: Pour vegetable oil into a deep skillet or frying pan to a depth of about 1 to 2 inches. Heat the oil to 350°F (175°C) using a thermometer to maintain the correct frying temperature for optimal crispiness.
- Coat the chicken: Remove each piece of marinated chicken and dredge thoroughly in the starch mixture, pressing gently to ensure an even and thick coating that will fry up crisp.
- Fry the chicken: Carefully place coated chicken cutlets into the hot oil. Fry for about 4 to 5 minutes per side until the chicken is golden brown and cooked through. Use tongs to turn the pieces gently to avoid breaking the coating. Once cooked, transfer the cutlets to a wire rack to drain excess oil and maintain crispness.
- Make the orange honey miso glaze: While the chicken fries, combine fresh orange juice, orange zest, honey, white miso paste, rice vinegar, and sesame oil in a small saucepan. Simmer over low heat for 3 to 4 minutes, stirring occasionally, until the glaze thickens and becomes glossy.
- Glaze the chicken: Once the fried chicken cutlets have drained and are slightly cooled but still warm, brush or drizzle the orange honey and miso glaze over them generously. Serve immediately to enjoy the perfect blend of crispy texture and sweet-savory flavors.
Notes
- For extra crunch, double coat the chicken by briefly dipping it in water and dredging again in the starch mixture before frying.
- This dish pairs wonderfully with steamed rice or pickled vegetables for a balanced meal.
- Maintain frying oil temperature at 350°F for best results; too low will make the coating soggy and too high can burn the crust.
