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Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe

Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze Recipe
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4.7 from 25 reviews

This Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze recipe combines crispy fried chicken cutlets with a flavorful sweet and savory glaze. The chicken is marinated in a fragrant blend of soy sauce and spices, then coated in a crispy starch before being fried to golden perfection. The Orange Honey Miso Glaze adds a tangy and umami-rich finish to this delicious dish.

Ingredients

Units Scale

For the Chicken Cutlets:

  • 2 boneless, skinless chicken breasts (butterflied and pounded thin)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine or Shaoxing wine
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon five spice powder
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup sweet potato starch or cornstarch
  • Vegetable oil for frying

For the Orange Honey Miso Glaze:

  • 1/4 cup orange juice (fresh preferred)
  • 1 tablespoon white miso paste
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil

Instructions

  1. Marinate the Chicken: In a bowl, combine soy sauce, rice wine, garlic powder, five spice powder, white pepper, and salt. Add chicken cutlets and marinate for at least 30 minutes (up to 2 hours).
  2. Fry the Chicken: Heat about 1 inch of vegetable oil in a skillet or wok to 350°F (175°C). Beat the egg in a shallow bowl. Dredge marinated chicken in egg, then coat generously with sweet potato starch, pressing to adhere. Fry chicken for 3–4 minutes per side until golden brown and crispy. Drain on a wire rack or paper towels.
  3. Make the Glaze: For the glaze, whisk together orange juice, miso, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan. Bring to a gentle simmer over medium heat and cook for 2–3 minutes until slightly thickened.
  4. Serve: Drizzle glaze over fried chicken cutlets or serve on the side for dipping. Slice and serve hot with steamed rice, shredded cabbage, or pickled veggies.

Notes

  • Sweet potato starch gives authentic crispiness, but cornstarch works too.
  • Garnish with green onions, sesame seeds, or orange zest for extra flavor and color.

Nutrition

Find it online: https://easy-tapas-recipes.com/taiwanese-fried-chicken-cutlet-with-orange-honey-and-miso-glaze-recipe/