Description
This Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze recipe features tender butterflied chicken breasts marinated in traditional soy and spice flavors, coated in potato starch for a crispy finish, and fried to golden perfection. The chicken is served with a vibrant, sweet, and tangy glaze made from fresh orange juice, honey, and umami-rich miso paste, offering a delightful fusion of textures and flavors characteristic of Taiwanese street food.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (butterflied and pounded to 1/2 inch thick)
- 1/2 cup soy sauce
- 2 tablespoons rice wine or Shaoxing wine
- 1 tablespoon sugar
- 1/2 teaspoon five-spice powder
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 cup potato starch or sweet potato flour
- Oil for frying (enough for deep frying, about 2-3 cups depending on your pan size)
For the Orange Honey Miso Glaze:
- 1/2 cup fresh orange juice
- 2 tablespoons honey
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Optional: orange zest for added flavor
Instructions
- Marinate the Chicken: In a bowl, combine soy sauce, rice wine, sugar, five-spice powder, garlic powder, and white pepper. Add the butterflied and pounded chicken breasts to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for deeper flavor infusion.
- Prepare for Frying: Heat oil in a deep skillet or fryer to 350°F (175°C). Remove the chicken breasts from the marinade and pat them slightly dry using paper towels to prevent excess moisture affecting the frying process.
- Coat the Chicken: Dredge each chicken cutlet thoroughly in potato starch or sweet potato flour, pressing gently to adhere a thick and even coating. This creates the signature crispy crust when fried.
- Fry the Chicken: Carefully place each coated chicken cutlet into the hot oil, frying one at a time. Cook for approximately 3–5 minutes per side or until the chicken is golden brown, crispy, and cooked through. Remove and place on a paper towel-lined plate to drain any excess oil.
- Make the Orange Honey Miso Glaze: In a small saucepan over medium heat, combine fresh orange juice, honey, white miso paste, soy sauce, and rice vinegar. Stir continuously until the miso paste dissolves completely. Add the cornstarch slurry and cook for an additional 2–3 minutes, stirring, until the glaze thickens to a syrupy consistency. Optionally, stir in orange zest for enhanced aroma.
- Serve: Drizzle the warm glaze over the fried chicken cutlets or serve it on the side as a dipping sauce. Enjoy immediately for best texture and flavor.
Notes
- For extra crunch, double-dip the chicken in starch by coating it twice and allowing it to rest for 5 minutes before frying.
- This dish pairs excellently with steamed jasmine rice or pickled vegetables for balance.
- Adjust the sweetness or acidity of the glaze by varying the amount of honey or rice vinegar according to your taste preference.
- You can substitute potato starch with sweet potato flour if preferred for a slightly different texture.
- Ensure oil maintains a steady temperature of 350°F for optimal frying results and crispiness.
