If you are craving a dish that perfectly marries crispy, juicy chicken with a tangy, sweet, and savory glaze, you are going to fall in love with the Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe. This dish takes the beloved Taiwanese street food classic to the next level by adding an irresistible orange honey and miso glaze that hits every flavor note — citrusy, sweet, salty, and umami-rich. Each bite delivers a delightful crunch followed by a glossy finish that makes it impossible to stop eating. Whether you’re cooking for a casual weeknight dinner or impressing friends, this recipe is a keeper.
Ingredients You’ll Need
Getting started is a breeze with these simple yet essential ingredients. Each one plays a crucial role: from the tenderizing spices that season the chicken, to the sweet potato starch that ensures a perfectly crispy crust, and finally the glaze components that bring brightness and depth. Let’s dive in.
- 2 boneless, skinless chicken breasts, butterflied and pounded thin: Ensures even cooking and tenderness throughout.
- 1 tablespoon soy sauce: Adds umami richness to both marinade and glaze.
- 1 tablespoon rice wine: Helps tenderize meat and balance flavors in the marinade.
- 1 teaspoon garlic powder: Gives a mellow, aromatic punch without overpowering.
- 1 teaspoon white pepper: Provides subtle heat and warmth.
- 1/2 teaspoon five spice powder: Infuses the chicken with aromatic complexity.
- 1/2 teaspoon salt: Enhances all the flavors.
- 1 egg, beaten: Binds the coating for that irresistible crunch.
- 1/2 cup sweet potato starch or cornstarch: Creates the signature crispy texture.
- Oil for deep frying: Choose one with a high smoke point for perfect frying.
- 1/4 cup orange juice: Brings citrusy brightness to the glaze.
- 2 tablespoons honey: Adds natural sweetness and balances acidity.
- 1 tablespoon white miso paste: Elevates the glaze with deep umami notes.
- 1 tablespoon soy sauce (for glaze): Boosts savoriness in the glaze.
- 1 teaspoon sesame oil: Offers a toasty, nutty aroma.
- 1 teaspoon grated fresh ginger: Adds warmth and a hint of spice.
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water: Thickens the glaze to a beautiful sheen.
How to Make Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe
Step 1: Prepare and Marinate the Chicken
Start by butterflying the chicken breasts and pounding them thin to about 1/4 inch thickness. This not only helps the chicken cook evenly but also ensures a tender bite. Then, combine soy sauce, rice wine, garlic powder, white pepper, five spice powder, and salt in a bowl. Coat the chicken thoroughly with this marinade and let it soak in all those wonderful flavors for at least 30 minutes. If you can, longer marination time really intensifies the taste.
Step 2: Dredge and Coat the Chicken Cutlets
Once marinated, dip each chicken cutlet into the beaten egg, which acts as the glue to hold the coating in place. Then sprinkle them generously with sweet potato starch or cornstarch. The sweet potato starch is a traditional favorite here because it fries up incredibly crispy and light. Make sure every inch is well coated for that perfect crunch texture we all love.
Step 3: Fry the Cutlets to Golden Perfection
Heat your oil in a deep pan to 350°F, ideal for a crisp fry without greasiness. Carefully submerge each cutlet and fry for 3 to 4 minutes on each side until they’re a gorgeous golden brown with an irresistibly crunchy crust. Drain them on a rack or paper towels to keep the crispiness intact and avoid sogginess.
Step 4: Make the Orange Honey and Miso Glaze
In a small saucepan over medium heat, combine the orange juice, honey, white miso paste, soy sauce, sesame oil, and fresh grated ginger. Bring to a gentle simmer and let the flavors meld for 3 to 4 minutes. Then stir in the cornstarch slurry to thicken the glaze. After a minute or two, the glaze will be glossy and perfectly sticky — just right for drizzling over that crispy chicken.
Step 5: Glaze and Serve
Finally, generously drizzle the warm orange honey and miso glaze over each fried chicken cutlet. The glaze instantly adds a beautiful shine and an irresistible burst of flavor, tying every bite together with sweet, citrusy, and umami goodness.
How to Serve Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe
Garnishes
For the finishing touch, sprinkle some toasted sesame seeds or thinly sliced green onions over the cutlets. They add texture, color, and a fresh pop that complements the glaze perfectly.
Side Dishes
This dish pairs wonderfully with simple steamed jasmine rice or a light Asian slaw dressed with rice vinegar and a dash of sesame oil. The balance of fresh and crispy sides helps highlight the rich flavors of the chicken.
Creative Ways to Present
If you want to get a little fancy, cut the chicken cutlets into strips and arrange them over a bed of mixed greens or noodles. Drizzle extra glaze around the plate for a restaurant-worthy presentation that’s both inviting and mouthwatering.
Make Ahead and Storage
Storing Leftovers
If you have leftover Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe, store it in an airtight container in the refrigerator. The chicken stays tender, and the glaze maintains its flavor for up to 2 days, making it perfect for next-day lunches.
Freezing
To freeze, place the fried chicken cutlets on a baking sheet to flash freeze, then transfer into a freezer bag or container. Freeze the glaze separately in a small jar. This keeps the texture intact. Frozen chicken cutlets can last up to a month.
Reheating
Reheat the chicken cutlets in a preheated oven at 350°F for about 10 minutes to restore their crispiness. Warm the glaze gently on the stove or in a microwave and drizzle before serving for full flavor revival.
FAQs
Can I use other starches if I don’t have sweet potato starch?
Absolutely. Cornstarch is a fine substitute that still delivers a crispy exterior. However, sweet potato starch provides a more authentic texture typical to Taiwanese fried chicken.
Is there a way to make this recipe less oily?
Yes, you can shallow fry instead of deep frying, but the texture will differ slightly. Using a good-quality non-stick pan and careful oil temperature control helps reduce oil absorption.
Can I prepare the glaze in advance?
Definitely. The orange honey and miso glaze keeps well in an airtight container in the refrigerator for up to 3 days. Just reheat gently before use.
What’s the best way to butterfly chicken breasts?
Place the chicken breast flat on a cutting board, slice horizontally through the middle almost all the way through, then open it like a book. This creates a thin, even piece perfect for frying.
How important is marinating time for this dish?
Marinating for at least 30 minutes allows the flavors to penetrate the meat deeply, making the chicken more flavorful and tender. If you are short on time, 20 minutes will still yield good results.
Final Thoughts
This Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe is a dazzling dish that combines the best of Taiwanese street food with a home-cooked comfort twist. The juicy chicken and vibrant glaze create a harmony that’s hard to resist. I wholeheartedly encourage you to make this recipe—it’s a guaranteed crowd-pleaser and the perfect way to brighten up any mealtime with bold, bright, and beautifully balanced flavors.
Print
Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Taiwanese
- Diet: Dairy-Free
Description
This Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze offers a delightful twist on traditional fried chicken. Juicy, tender chicken breasts are marinated in aromatic spices, coated in sweet potato starch for extra crispiness, and deep-fried to golden perfection. The dish is elevated by a luscious orange honey and miso glaze that adds sweet, savory, and tangy flavors, making it a vibrant main course perfect for an Asian-inspired meal.
Ingredients
Chicken and Marinade
- 2 boneless, skinless chicken breasts, butterflied and pounded thin
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1/2 teaspoon five spice powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup sweet potato starch or cornstarch (for coating)
- Oil for deep frying
Orange Honey and Miso Glaze
- 1/4 cup orange juice
- 2 tablespoons honey
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water (for glaze thickening)
Instructions
- Prepare the Chicken: Place the butterflied chicken breasts between two sheets of plastic wrap and pound them to about 1/4 inch thickness to ensure even cooking and tenderness.
- Marinate: In a bowl, combine soy sauce, rice wine, garlic powder, white pepper, five spice powder, and salt. Add the chicken and coat well with the marinade. Let it rest for at least 30 minutes to absorb the flavors.
- Heat Oil: Heat oil in a deep pan or wok to 350°F (175°C), which is ideal for deep frying to achieve a crispy exterior.
- Coat the Chicken: Dip each chicken cutlet first into the beaten egg, then thoroughly dredge in sweet potato starch or cornstarch, ensuring an even coating for crispiness.
- Deep Fry: Fry the chicken cutlets one at a time in the hot oil for 3–4 minutes per side, or until golden brown and crispy. Remove and drain on a wire rack or paper towels to eliminate excess oil.
- Make the Glaze: In a small saucepan over medium heat, combine orange juice, honey, miso paste, soy sauce, sesame oil, and grated ginger. Simmer gently for 3–4 minutes to meld the flavors.
- Thicken the Glaze: Stir in the cornstarch slurry and continue cooking for 1–2 minutes until the glaze thickens to a syrupy consistency.
- Serve: Drizzle the warm orange honey and miso glaze generously over the fried chicken cutlets just before serving for a deliciously sticky, flavorful finish.
Notes
- For extra crispiness, double fry the cutlets: fry once until light golden, rest for 2 minutes, then fry again until deep golden brown.
- Sweet potato starch gives a more authentic Taiwanese texture, but cornstarch is a great substitute if unavailable.
- Be mindful of oil temperature to avoid greasy chicken; maintain the oil at 350°F for best results.
- The glaze can be made ahead and gently reheated before serving.
