This XXL Taiwanese Fried Chicken Cutlet is a perfect recreation of the crispy, tender chicken served in Taiwan’s bustling night markets. The chicken is butterflied, tenderized, and fried to golden perfection, then topped with a sweet and sour orange honey and miso glaze. Served with rice and garnished with fresh herbs, this dish brings an irresistible combination of textures and flavors right to your plate.

Full Recipe:

Ingredients

For the Chicken:

• 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 (corn starch as substitute)

• 2-3 cups canola oil (or other high smoke point oil)

For the Glaze:

• 2 tablespoons honey

• 1 tablespoon white miso

• 2 tablespoons fresh orange juice (about half an orange)

• 1 tablespoon olive oil

For Toppings:

• Cooked white rice

• Finely chopped scallions

• Dill

Directions

1. Marinate the Chicken:
   Butterfly the chicken breasts by cutting through the middle 95% of the way and unfolding like a book. Use the back of your knife to tenderize the chicken by lightly “chopping” across the meat. Flip and repeat on the other side to flatten and expand the chicken.
   In a large bowl, mix garlic, soy sauce, sake, kosher salt, flour, and egg white. Add the chicken and massage the marinade over it. Cover and refrigerate for at least 1 hour, preferably overnight.

2. Make the Glaze:
   In a small bowl, whisk together honey, white miso, 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.

3. Fry the Chicken:
   In a large Dutch oven or heavy pot, heat 2 to 3 cups of oil over high heat until the temperature reaches 350°F-375°F, then reduce to medium-high.
   Coat the marinated chicken in sweet potato starch (or corn starch), ensuring it is well-coated. Fry the chicken for 3 minutes per side or until the crust is golden brown. Remove from the oil and place on a tray lined with paper towels.

4. Assemble the Dish:
   Slice the fried chicken and place it on a bed of cooked white rice. Drizzle with the orange honey and miso glaze. Garnish with chopped scallions and dill.

Nutrients (Estimated per serving, serves 2)

• Calories: ~600 kcal

• Carbohydrates: ~30g

• Protein: ~40g

• Fat: ~35g

• Saturated Fat: ~6g

• Fiber: ~2g

A Taiwanese Street Food Classic

The Taiwanese Fried Chicken Cutlet is a popular snack that’s frequently enjoyed at Taiwan’s bustling night markets. Known for its crispy coating and juicy, tender chicken, it’s often served as a meal in itself or paired with rice and vegetables. In Taiwan, the chicken is typically seasoned with a variety of spices, then deep-fried to achieve the perfect golden crust.

What sets the Taiwanese version apart from other fried chicken recipes is the technique used to prepare the chicken. The meat is butterflied, tenderized, and marinated, ensuring that each bite is both crispy on the outside and tender on the inside. The combination of the sweet and savory glaze with the crispy crust creates a balanced dish that’s both flavorful and satisfying.

Tenderizing the Chicken for Maximum Flavor

The secret to a tender and juicy chicken cutlet lies in how the chicken is prepared before frying. The first step is butterflying the chicken breasts. By cutting through the middle of the meat and unfolding it like a book, you create a thinner, wider piece of chicken that will cook more evenly and remain moist during the frying process.

Once the chicken is butterflied, the next step is tenderizing it. Using the back of your knife, gently chop across the meat to break down the muscle fibers, making it more tender and flavorful. This technique ensures that the chicken is not only easier to bite into but also more enjoyable to eat. The marinating process further enhances the tenderness, allowing the chicken to absorb all of the flavors from the garlic, soy sauce, and sake.

The Crispy Coating: Sweet Potato Starch Magic

The crispy coating on this Taiwanese fried chicken is what makes it truly unforgettable. After marinating the chicken, it is coated in sweet potato starch, which gives it that signature crispiness that holds up even after the chicken has been fried. Sweet potato starch is used in Taiwanese street food because it creates a light, airy crust that’s both crunchy and delicate.

If you’re unable to find sweet potato starch, corn starch can be used as a substitute. While corn starch will still give the chicken a crispy finish, the texture won’t be quite as light and flaky as with sweet potato starch. Either way, the result will be a deliciously crispy exterior that contrasts beautifully with the tender chicken inside.

The Glaze: A Perfect Sweet and Savory Balance

The real magic of this XXL Taiwanese Fried Chicken Cutlet lies in the glaze. Made from a combination of honey, white miso, and fresh orange juice, the glaze brings a sweet, tangy, and umami-rich flavor to the dish. The honey adds sweetness, while the miso provides a savory depth that complements the fried chicken perfectly. The fresh orange juice brightens the glaze, giving it a citrusy kick that balances out the richness of the honey and miso.

The glaze is simmered to a thick consistency, making it easy to drizzle over the fried chicken without it running off. This creates a flavorful layer that coats the chicken and adds an extra dimension of taste with every bite. You can even adjust the amount of orange juice and honey depending on how sweet or tangy you want the glaze to be.

Frying the Chicken: Achieving the Perfect Golden Crisp

Frying the chicken is the crucial step in achieving that perfect crispy texture. The chicken needs to be cooked at a high temperature—between 350°F and 375°F—to ensure that the exterior crisps up quickly, locking in the moisture from the marinated chicken. Once the oil reaches the proper temperature, the chicken is fried for about 3 minutes per side, until it’s golden brown and crispy.

To avoid overcrowding the pot and compromising the crispiness, it’s best to fry the chicken in batches. Using a Dutch oven or a heavy pot is ideal because it allows the oil to maintain a consistent temperature, ensuring even frying. After frying, the chicken is placed on a tray lined with paper towels to absorb any excess oil.

Assembling the Dish: Rice, Chicken, and Garnishes

Once the fried chicken is ready, it’s time to assemble the dish. The crispy chicken is served on a bed of cooked white rice, which serves as a neutral base to balance the bold flavors of the chicken and glaze. The rice also helps to absorb any excess glaze, making each bite even more flavorful.

To garnish the dish, finely chopped scallions and fresh dill are sprinkled on top of the chicken, adding a burst of color and a refreshing contrast to the rich flavors. The scallions provide a slight oniony kick, while the dill brings a herbaceous note that complements the sweet and savory glaze.

Serving Suggestions

This XXL Taiwanese Fried Chicken Cutlet is a filling meal that can be enjoyed on its own, but it pairs beautifully with a variety of side dishes. To complete the meal, consider serving it with sautéed vegetables, pickled vegetables, or a simple side salad. The freshness of the vegetables will provide a welcome contrast to the richness of the chicken.

For a more authentic Taiwanese experience, you can also serve the chicken with other Taiwanese street food favorites like bubble tea or bao buns. The combination of crispy fried chicken, refreshing beverages, and savory sides creates a satisfying and well-rounded meal.

Conclusion: A Flavor Explosion in Every Bite

The XXL Taiwanese Fried Chicken Cutlet is a dish that combines the best of Taiwanese street food with an irresistible combination of textures and flavors. The tender, marinated chicken, crispy coating, and sweet and savory orange honey and miso glaze come together in a dish that’s both satisfying and comforting. Whether you’re enjoying it as a main dish or serving it to impress guests, this recipe brings the vibrant flavors of Taiwan’s night markets straight to your plate.

The balance of savory, sweet, and tangy flavors makes this dish a true crowd-pleaser, and the crispy texture ensures that every bite is as enjoyable as the last. If you’ve ever craved the deliciousness of Taiwanese street food, this XXL Taiwanese Fried Chicken Cutlet recipe will transport you to the heart of Taiwan with every bite.