Description
This Taiwanese Fried Chicken Cutlet features tender, juicy boneless chicken thighs marinated in a flavorful blend of soy sauce, garlic, ginger, and spices, then coated in crisp sweet potato starch and fried to golden perfection. The crispy chicken is finished with a luscious orange honey and miso glaze that adds a delightful balance of sweet, savory, and tangy notes, creating an irresistible Asian-inspired main course perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken thighs (pounded to ½ inch thickness)
- 1 cup sweet potato starch (or cornstarch)
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- ½ teaspoon five-spice powder
- ½ teaspoon white pepper
- 1 egg
- ½ teaspoon salt
- Vegetable oil for frying
Orange Honey and Miso Glaze
- 3 tablespoons orange juice
- 1 tablespoon orange zest
- 1 ½ tablespoons honey
- 1 tablespoon white miso paste
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Marinate the Chicken: In a bowl, combine soy sauce, rice wine, grated garlic, grated ginger, five-spice powder, white pepper, egg, and salt. Add the chicken thighs and mix well to coat evenly. Cover and refrigerate for at least 30 minutes to allow flavors to infuse.
- Prepare for Frying: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). While the oil heats, dredge each marinated chicken thigh in sweet potato starch, pressing lightly to ensure an even and thorough coating.
- Fry the Chicken: Carefully place the coated chicken thighs into the hot oil. Fry for 3 to 5 minutes on each side, or until the chicken is golden brown and fully cooked through. Use a thermometer to confirm internal temperature reaches 165°F (74°C). Remove the chicken and let drain on a wire rack to maintain crispiness.
- Make the Glaze: In a small saucepan over medium heat, whisk together orange juice, orange zest, honey, white miso paste, soy sauce, rice vinegar, and sesame oil until smooth. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes.
- Thicken the Glaze: Stir in the cornstarch slurry and cook, stirring constantly, until the glaze thickens to a glossy consistency.
- Serve: Brush or drizzle the warm glaze over the hot fried chicken cutlets. Serve immediately to enjoy the perfect combination of crispy texture and flavorful glaze.
Notes
- Sweet potato starch provides a crispier texture than cornstarch, but cornstarch is a suitable and convenient substitute.
- For an extra crunchy texture, consider double frying the chicken: fry once until lightly golden, rest briefly, and fry again until deep golden and crispy.
- The glaze can be prepared ahead of time and reheated gently before serving to save time.
- Ensure the oil temperature is maintained at 350°F (175°C) for optimal frying results and to prevent greasiness.
- Use a wire rack instead of paper towels to drain fried chicken; this keeps the coating crispier.
