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
Scale
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.
