Prepare yourself for a culinary adventure! This recipe unveils the secrets behind creating the ultimate Taiwanese XXL fried chicken cutlet – a crispy, juicy masterpiece that will redefine your expectations. Forget everything you think you know about fried chicken; this isn't your average bird. We're talking about a generously sized cutlet, boasting a shatteringly crisp exterior that gives way to incredibly tender, flavorful chicken inside. The unique marinade and double-frying technique are key to achieving this perfect balance of textures and tastes.
This isn't just fried chicken; it's an experience. The irresistible combination of savory spices, perfectly seasoned meat, and that gloriously crunchy exterior will leave you craving more. Ready to embark on this delicious journey? Let's dive into the step-by-step process and create this Taiwanese XXL fried chicken cutlet together!
Tools Needed
- chopping board
- knife
- bowl
- spoon
- meat mallet
- plastic wrap
- fridge
- spice shaker
- tray
- frying pan
- tongs
- bamboo skewer/chopstick
Ingredients
Step-by-Step Instructions
Step 1. Marinate and Prepare the Chicken
- Combine water, Chinese rice wine (or sake), salt, sugar, young ginger juice, light soy sauce, grated garlic, five spice powder, white pepper, and corn flour. Mix well.
- Butterfly the chicken breasts, then flatten them to about three times their original size using a meat mallet and plastic wrap. This prevents splattering during frying.
- Add the flattened chicken breasts to the marinade, massaging it in. Marinate for at least 2 hours, preferably overnight.
- Mix five spice powder and salt. Add chili powder or barbecue powder for extra flavor if desired.
Step 2. Coat and Pre-fry the Chicken
- Combine sweet potato flour and glutenous rice flour.
- Spread the flour mixture evenly on a tray. Press the marinated chicken into the flour, ensuring it's fully coated. Set aside for 5 minutes.
- Heat oil in a pan until bubbles rise when a bamboo skewer is inserted. Fry the chicken over medium heat until lightly golden brown, about 1-2 minutes per side. Remove from oil.
Step 3. Deep Fry for Crispiness
- Increase heat to medium-high. Fry the chicken again until golden brown and crispy. This crisps the chicken and removes excess oil.
Step 4. Season and Serve
- Sprinkle the seasoning powder over the fried chicken. Cut into desired sizes and serve.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- For Muslim friends, omit the Chinese rice wine or sake.
- Do not use Huadiao wine or any strong-flavored rice wine as the flavor will be overpowering.
- Adjust the amount of seasoning powder to your preference.
Nutrition
- N/A
FAQs
1. Can I use boneless, skinless chicken breasts for this recipe?
Yes, boneless, skinless chicken breasts work well. Just be sure to pound them to an even thickness for even cooking.
2. How do I keep the chicken cutlets crispy after they're fried?
Place the fried cutlets on a wire rack to allow air to circulate and prevent them from becoming soggy. Avoid piling them on top of each other.
There you have it – your very own perfectly crispy and juicy Taiwanese XXL fried chicken cutlet! This recipe, while detailed, is surprisingly straightforward and yields incredibly rewarding results. Now go forth and impress your friends and family with this incredible culinary creation!