Description
These irresistible Taiwanese Bento Chicken Cutlets are tender, juicy, and bursting with authentic Taiwanese flavors. Marinated with a blend of aromatic spices, coconut aminos, and sesame oil, then coated in crunchy sweet potato starch and pan-fried or air-fried to golden perfection, these cutlets make a delightful main dish perfect for lunchboxes or dinner.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless skinless chicken breasts
- 2 tbsp coconut aminos
- 0.5 tsp baking soda
- 2 tsp white sesame oil
Spice Mix
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp ground white pepper
- 0.5 tsp garlic powder
- 0.5 tsp five spice powder
- 0.25 tsp ground ginger
Coating and Cooking
- 1 large egg
- 0.5 cup coarse sweet potato starch
- 4-6 tbsp avocado oil (for frying or spraying)
Instructions
- Prepare the chicken: Slice the chicken breasts in half and gently pound them until about ¼ inch thick to ensure even and tender cooking.
- Make the spice mix: In a small bowl, combine sea salt, black pepper, white pepper, garlic powder, five spice powder, and ground ginger. Reserve ¾ teaspoon separately to use as a finishing dust later.
- Marinate the chicken: Toss the chicken with the remaining spice mix, coconut aminos, baking soda, and white sesame oil. Cover and refrigerate for at least 30 minutes to infuse flavors and tenderize the meat.
- Prepare coating: Crack the egg into a bowl, add a splash of water, and whisk to create an egg wash. Dip each marinated cutlet into the egg wash, then coat evenly with the coarse sweet potato starch to achieve a crispy exterior.
- Cook the cutlets (Pan-fry): Heat 3 tablespoons of avocado oil in a skillet over medium to medium-high heat. Fry the cutlets for about 3 minutes on the first side and 2 minutes on the second until they turn golden brown and crispy.
- Cook the cutlets (Air fry): Preheat the air fryer to 400°F (200°C) for 5 minutes. Lightly spray the basket with avocado oil, arrange the cutlets without overlapping, and spray the tops with oil. Air fry for 5 minutes, flip the cutlets, spray again, and cook for an additional 5 minutes until crisp and cooked through.
- Finish and serve: Transfer the cooked cutlets to a plate and dust them with the reserved ¾ teaspoon of spice mix for an extra burst of flavor. Serve immediately and enjoy!
Notes
- Pounding the chicken thin ensures a tender texture and even cooking.
- Marinating for at least 30 minutes enhances flavor and tenderness but can be extended up to 2 hours for more depth.
- Sweet potato starch provides a unique crispiness—do not substitute with regular flour or cornstarch for the same effect.
- Both pan-frying and air frying methods yield delicious results; adjust cooking oil quantity based on your preferred method.
- Use coconut aminos as a soy-free alternative to traditional soy sauce for those avoiding soy.
