Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze

Nov 28, 2023 · in Family Style

Imagine, it's 10 PM. You've already devoured an entire bowl of fragrant beef noodle soup and are currently digesting the bag of steamed buns that when combined in volume are the size of a small child. And yet, you find yourself drawn to the flickering of neon lights, tall wisps of smoke, the crackle of fried oil, the comforting glow of golden light. It's like you're in heaven, except heaven is the fried chicken stand with a bright gold sign serving a slab of the crispiest slab fried chicken breast in a Taipei night market. You have never seen a chicken breast this big. Hell, you've never seen a breast period! Before your mind can wander too much, you overhear that the chicken breast is butterflied, unfolded like a book, and tenderized with the back of a butcher knife. It's an ingenius technique that you realize allows the chicken breast to go from a lousy twin to a luxurious California King. Its maximum surface area made to invite all its friends like soy sauce and garlic to stay overnight before being battered and fried the next day for you to experience pure chicken bliss. In this recreation of the night market classic fried chicken cutlet, enjoy as is or doused in a sweet and sour sauce in the form of orange honey and miso glaze on top of rice and fresh herbs.

–Frankie
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At a glance

Yield

2 fried chicken cutlets

Time

1 hour plus marinating time

Ingredients

Chicken

2 large chicken breasts, boneless skinless

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, vegetable oil, or any other oil with a high smoke point

Glaze

2 tablespoons honey

1 tablespoon white miso

2 tablespoons fresh orange juice (1/2 large orange's worth)

1 tablespoon olive oil

Toppings

Cooked white rice

Finely chopped scallions

Dill



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Chicken

2 large chicken breasts, boneless skinless

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, vegetable oil, or any other oil with a high smoke point

Glaze

2 tablespoons honey

1 tablespoon white miso

2 tablespoons fresh orange juice (1/2 large orange's worth)

1 tablespoon olive oil

Toppings

Cooked white rice

Finely chopped scallions

Dill