Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe

If you’re ready for a show-stopping flavor adventure, look no further than Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze! Picture golden, ultra-crispy chicken, its surface shimmering with a tangy-sweet, slightly salty glaze that’s the perfect marriage of Taiwanese street food excitement and comforting home cooking. This dish will instantly transport you to a bustling night market with the very first bite. Whether you’re craving something crunchy and bold for dinner, or looking to wow friends at your next get-together, this recipe promises bite after bite of irresistible goodness!

this Recipe

Ingredients You’ll Need

Gathering your ingredients is half the fun with Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze! Each element plays a special role, from juicy chicken and aromatic spices, to the vibrant orange and mellow miso glaze—it’s a symphony of flavors that’s delightfully simple to pull together.

• Chicken breasts: Use boneless, skinless, butterflied and pounded thin for maximum crispiness and even cooking.
• Soy sauce: Essential for salty depth in both the marinade and glaze—don’t skip this, it builds the umami backbone.
• Rice wine or Shaoxing wine: Brings out richness and helps tenderize the meat for juicy results.
• Garlic powder: Adds a savory tickle to the chicken; fresh garlic can overpower in this dish.
• Five spice powder: Gives the dish its signature Taiwanese warmth and fragrant complexity.
• White pepper: Adds a distinct, nuanced heat that black pepper can’t quite replicate.
• Salt: Just enough to balance all the marinade flavors and season the chicken properly.
• Egg: Acts as the essential “glue” for the crispy coating to cling to the cutlet.
• Sweet potato starch or cornstarch: For that shatteringly crisp, authentic exterior—sweet potato starch is traditional, but cornstarch is a handy stand-in.
• Vegetable oil for frying: Use a neutral, high-heat oil for clean flavor and crunch.
• Orange juice (fresh preferred): The starting note for a bright, citrusy glaze that wakes up the palate.
• White miso paste: Lends a gentle, umami-rich savoriness to the glaze without overpowering sweetness.
• Honey: Brings out the glaze’s luscious, sticky shine and balances tart orange beautifully.
• Rice vinegar: Just a splash for zingy brightness in the glaze.
• Sesame oil: A silky, nutty finish that ties the glaze together.

How to Make Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze

Step 1: Marinate the Chicken

Start by whisking together soy sauce, rice wine, garlic powder, five spice powder, white pepper, and salt in a bowl. Add your pounded chicken cutlets and toss to coat them all over. Let them bathe in this beautiful marinade for at least 30 minutes (even up to 2 hours if you have time). This step is where all the character builds, making your Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze deeply flavorful.

Step 2: Prepare the Coating

When you’re ready to fry, crack the egg into a shallow bowl and beat it until combined. Pour the sweet potato (or cornstarch) into another shallow dish. Dredge each marinated cutlet in the egg, then press it firmly into the starch so you get a thick, even crust. Pressing well ensures the cutlet emerges with the crispiest, craggiest surface when fried.

Step 3: Fry to Perfection

Pour about one inch of vegetable oil into a large skillet or wok and heat it to 350°F (175°C)—a small breadcrumb should sizzle instantly. Lower in the coated chicken pieces, frying for 3–4 minutes per side. You want a rich golden-brown color and an audible crunch. Don’t crowd the pan; give them space for ultimate crispiness. Drain your cutlets on a wire rack or a pile of paper towels to stay crispy.

Step 4: Make the Orange Honey Miso Glaze

While chicken rests, combine the orange juice, miso paste, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan. Whisk everything smooth, then bring to a gentle simmer over medium heat. Cook, stirring occasionally, until the glaze thickens ever so slightly—about 2 to 3 minutes. The kitchen will smell heavenly from the orange and miso mingling in the air!

Step 5: Finish and Serve

Thinly slice your chicken cutlets and arrange them on a platter. Drizzle with the warm glaze (or serve it on the side for dipping if you want more control). The shimmer of the Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze will have everyone at the table reaching for another piece. Serve immediately so that crunch stays front and center.

How to Serve Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze

Garnishes

This is your moment to add gleam and color! Sprinkle on sliced green onions for freshness, toasted sesame seeds for crunch, or a bit of grated orange zest to echo the glaze. You can even scatter a handful of microgreens for a pretty, restaurant-worthy look. With Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze, the right garnish is a celebration of both texture and flavor.

Side Dishes

Balance the richness of your cutlet by pairing it with fluffy steamed jasmine rice, crisp shredded cabbage, or quick-pickled veggies like cucumbers or radish. A simple miso soup or a light Asian-inspired slaw also rounds out the meal beautifully. These sides transform your Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze from a street snack into a full, happy dinner.

Creative Ways to Present

Try slicing the crispy chicken into strips and layering them on rice bowls with extra glaze, or tuck them into bao buns with fresh herbs and pickles. For parties, cut the cutlet into bite-sized “nuggets” and offer toothpicks for easy, hands-on fun. However you plate it, Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze never fails to impress with its irresistible crunch and shine.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is never guaranteed!), let extra chicken cool completely before storing. Place it in an airtight container and refrigerate for up to 2 days. Keep the glaze in a separate jar so the coating doesn’t get soggy—simply reheat and drizzle just before serving to revive that signature shine of Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze.

Freezing

To freeze, arrange cooled cooked cutlets in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. They’ll keep for up to 1 month this way. For best results, freeze the glaze separately. Thaw both overnight in the refrigerator prior to reheating for a meal that’s just as crisp and delicious as the first time.

Reheating

For ultimate crispiness, reheat the chicken in a 375°F (190°C) oven or toaster oven for 10–12 minutes, flipping once. Rewarm the glaze gently on the stove or in the microwave and spoon it generously over your reheated Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze. Avoid the microwave for the chicken itself, as it can make the coating chewy instead of crisp.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully here—they stay juicy and flavorful even after frying. Just make sure to pound them to an even thickness and trim excess fat for best results with your Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze.

What if I don’t have sweet potato starch?

Cornstarch is a convenient substitute and still gives a satisfyingly crisp coating. The texture will be slightly different (less “bubbly” compared to sweet potato starch) but your cutlets will still be wonderfully crunchy and ready for that indelible orange honey miso glaze.

How can I make this dish gluten free?

Swap regular soy sauce for a gluten-free tamari or coconut aminos, and double-check your miso paste for any wheat-based additives. The rest of the ingredients in your Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze are already gluten free!

Is there a vegetarian version of this recipe?

Definitely! Try this method with firm tofu slabs (pressed and marinated), or thinly sliced king oyster mushrooms. Follow the same coating and frying steps, and enjoy that unforgettable orange honey and miso glaze on top.

Can I make the glaze ahead of time?

Yes, and it’s a real time-saver! Whisk up the glaze and store it in the fridge for up to 5 days. Warm just before drizzling over your freshly fried Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze for best results and the brightest flavors.

Final Thoughts

There’s something truly special about making Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze at home—the sizzle, the scents, and the looks of delight from anyone lucky enough to try it. Give it a go, get a little messy, and enjoy every bite of this crispy, glazed magic. Your taste buds will thank you!

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