Taiwanese XXL Fried Chicken Cutlet

Poultry
Sides/Snacks

Easy Level:

Cook Time:

Servings:

2

A favorite between-meals snack for us,the Taiwanese know their fried chicken really well! Originating from Taipei’s night markets, this hugeass crispy chicken-ey snack is generously coated with sweet and spicy seasonings!
Using one whole chicken breast, butterflied and flattened out, and your biggest frying pan! If you have the time, let it marinate overnight. For the spice lovers, who want it either “??” or even “??” add chilli powder to the seasoning towards the end.
Give yourself a weekend treat and cook this really simple dish!

Ingredients

Adjust Servings
US / Metric
0.00
whole chicken breasts
0.00
whole chicken breasts
0.00
eggs
0.00
eggs
0.00
cup
cup
sweet potato starch
0.00
cup
cup
sweet potato starch
0.00
cup
cup
cornstarch
0.00
cup
cup
cornstarch
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
Oil for deep frying
Oil for deep frying

Marinade:

0.00
cup
cup
light soy sauce
0.00
cup
cup
light soy sauce
0.00
tbsp
tbsp
rice wine
0.00
tbsp
tbsp
rice wine
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
tsp
tsp
five spice powder
0.00
tsp
tsp
five spice powder
0.00
tsp
tsp
white pepper powder
0.00
tsp
tsp
white pepper powder
0.00
tbsp
tbsp
minced garlic
0.00
tbsp
tbsp
minced garlic
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil

Seasoning powder

0.00
tsp
tsp
five spice powder
0.00
tsp
tsp
five spice powder
0.00
tsp
tsp
garlic powder
0.00
tsp
tsp
garlic powder
0.00
tsp
tsp
white pepper powder
0.00
tsp
tsp
white pepper powder
0.00
tsp
tsp
chilli powder (optional and adjust to preference)
0.00
tsp
tsp
chilli powder (optional and adjust to preference)

Steps

1

Butterfly and flatten 2 whole chicken breasts into cutlets
Butterfly and flatten 2 whole chicken breasts into cutlets
Mark as completed

2

Add to bowl and marinate chicken cutlets with ¼ cup light soy sauce, 2 tbsp rice wine, 1 tbsp sugar, 1 tsp five spice powder, ½ tsp white pepper powder, 1 tbsp minced garlic and1 tsp sesame oil
Add to bowl and marinate chicken cutlets with ¼ cup light soy sauce, 2 tbsp rice wine, 1 tbsp sugar, 1 tsp five spice powder, ½ tsp white pepper powder, 1 tbsp minced garlic and1 tsp sesame oil
Mark as completed

3

Let it marinate in the fridge for at least 2 hours, overnight would be the best
Let it marinate in the fridge for at least 2 hours, overnight would be the best
Mark as completed

4

Crack 2 eggs in a bowl, beat and set aside
Crack 2 eggs in a bowl, beat and set aside
Mark as completed

5

To a large tray add 1 cup sweet potato starch, ¼ cup cornstarch, ½ tsp salt and 1 tsp sugar
To a large tray add 1 cup sweet potato starch, ¼ cup cornstarch, ½ tsp salt and 1 tsp sugar
Mark as completed

6

Mix well and set aside
Mix well and set aside
Mark as completed

7

Add deep marinated chicken cutlets into beaten eggs and coat with sweet potato starch mixture.
Add deep marinated chicken cutlets into beaten eggs and coat with sweet potato starch mixture.
Mark as completed

8

Set aside for 2 mins to let starch stick to cutlets
Set aside for 2 mins to let starch stick to cutlets
Mark as completed

9

Deep fry chicken cutlets in 160 °C oil till light golden color, drain and let it rest for 3 mins
Deep fry chicken cutlets in 160 °C oil till light golden color, drain and let it rest for 3 mins
Mark as completed

10

Mix in a pepper shaker ½ tsp five spice powder, 1 tsp garlic powder, ½ tsp white pepper powder and 1 tsp chilli powder (optional and adjust to preference)
Mix in a pepper shaker ½ tsp five spice powder, 1 tsp garlic powder, ½ tsp white pepper powder and 1 tsp chilli powder (optional and adjust to preference)
Mark as completed

11

Turn the heat up for the oil and deep fry the chicken cutlets again until golden brown.
Turn the heat up for the oil and deep fry the chicken cutlets again until golden brown.
Mark as completed

12

Drain and set aside
Drain and set aside
Mark as completed

13

Sprinkle seasoning powder mixture over both sides of the cutlets, serve whole or cut them into small pieces.
Sprinkle seasoning powder mixture over both sides of the cutlets, serve whole or cut them into small pieces.
Mark as completed

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