Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze
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.
At a glance
Yield
2 fried chicken cutletsTime
1 hour plus marinating timeIngredients
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
Preparation
Marinate chicken
Butterfly the chicken breasts by cutting in half about 95% through, than unfold like a book. With the back of your knife (the non-cutting edge), tenderize the meat by karate chopping across the chicken breast in one direction then the opposite direction. Flip the breast and repeat on the other side until the chicken has flattened and expanded in size.
In a large mixing bowl, stir together the garlic, soy sauce, sake, kosher salt, flour, and egg white. Add the chicken breasts and massage marinade all over. Cover the bowl, and marinate in the fridge for at least 1 hour but preferably overnight.
Make glaze
In a small bowl, whisk together honey, white miso, orange juice, and olive oil. In a small pan on medium heat, pour the sauce in and bring to a simmer for a few minutes until it's thickened with the consistency of a vinaigrette. Remove from heat and set aside.
Fry chicken
Pour the sweet potato starch into a large mixing bowl. Remove the chicken from the marinade. Dip each chicken breast into the starch, turning to coat, and then set aside on a plate.
Fill a large Dutch oven or heavy pot with 2 to 3 cups of oil (to reach a depth of about 3 inches). Set over high heat and warm until the oil temperature reaches 350° to 375°F, then turn the heat down to medium-high.
Fry each chicken breast for 3 minutes on each side until the crust is golden brown. Remove from oil and transfer to a prepared tray lined with paper towels.
Assemble
Cut chicken into slices and place onto a bed of white rice or on its own. Drizzle the orange honey miso glaze on top and sprinkle with scallions and dill to serve.
6 Comments
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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
Replies
Trying it - chicken is marinating!!
Yum Chicken w miso glaze
Yummm😛
Loved it! Put the scallions in the rice, broccoli on the side, so good. Thanks.
Yummy
Delicious, thanks for sharing!
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