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
Scale
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.
