Taiwanese Bento Chicken Cutlets (EASY!)
Crispy, juicy, and super addicting Taiwanese Chicken Cutlets are the ultimate comfort food you need to make this week! Serve this Taiwanese Chicken Cutlets on top of classic egg fried rice, and you got yourself the classic Taiwanese combo!
Taiwanese Pan Fried Chicken Cutlet
Taiwanese Bento Box Pan-Fried Chicken Cutlet
Crispy on the outside, juicy and tender inside, Taiwanese Chicken Cutlets is super easy to make at home and the perfect weeknight dinner. Taiwanese Chicken Cutlets is my favorite easy, authentic Asian recipe that I make weekly for dinner.
It is also one of the first recipes that my mom taught me! I often alternate between the chicken cutlets and Taiwanese Pork chops, depending on which one is on sale. Both recipes have a similar marinade but taste entirely different! I highly recommend trying both recipes as they are easy, affordable, and super delicious.
Bento Chicken Cutlets Ingredients
- 4 piece Boneless and Skinless Chicken Thigh
- 2 tbsp Soy Sauce
- 2.5 tbsp Oyster Sauce
- 3 tbsp minced Garlic
- 1 tbsp Sugar
- 1.5 tbsp Five-Spice Powder
- 1 tsp White Pepper
- 1 Egg
- 3 tbsp Corn Starch
- 1.5 cup Sweet Potato Flour/ Tapioca Starch
Marinating Chicken Cutlets
All you need is soy sauce, oyster sauce, minced garlic, white pepper, sugar, and five-spice powder to make Taiwanese Chicken Cutlets.
To save time, you can also marinate the chicken overnight as the chicken will become more flavourful and tender the longer you marinade.
Depending on the size of your chicken thigh, you may need to use the back of the knife to ensure the chicken is even, as the meat tends to curl up when you pan-fry.
How To Make Taiwanese Pan-Fried Chicken Cutlet
- Marinate the chicken with minced garlic, soy sauce, oyster sauce, sugar, white pepper, and five-spice powder. Mix and rest in the fridge for at least 30 minutes or overnight.
- Add in 1 egg and 3 tbsp of Corn Starch and mix.
- Cover the chicken with sweet potato flour and let it sit for 5 minutes.
- Fry at medium-high heat for 3-4 minutes on each side or until golden brown.
Tips for Pan Frying Bento Chicken Cutlet
I love that you don’t need alot of oil to pan-fry the Taiwanese Chicken Cutlets.
A shallow amount of oil is all you need to pan-fry. To ensure that the tapioca starch doesn’t fall off the chicken cutlets, make sure to let it rest for 5 minutes to allow the starch and the batter to stick together.
I also recommend using a non-stick pan to prevent the skin from sticking. If you are a beginner, the more oil you add into the pan, the easier it is to prevent the chicken from burning.
Do you want more EASY Asian recipes for dinner? Here are some of my go-to recipes!
- Garlic Black Pepper Chicken (20 Minutes only!)
- Soy Sauce Pan-fried Noodles (15 Minutes!)
- Creamy Mushroom Udon (20 Minutes ONLY!)
- Egg Fried Rice (Better Than Takeout!)
Taiwanese Bento Chicken Cutlets
By Tiffy Cooks
Ingredients
- 4 piece Boneless and Skinless Chicken Thigh
- 2 tbsp Soy Sauce
- 2.5 tbsp Oyster Sauce
- 3 tbsp minced Garlic
- 1 tbsp Sugar
- 1.5 tbsp Five-Spice Powder
- 1 tsp White Pepper
- 1 Egg
- 3 tbsp Corn Starch
- 1.5 cup Sweet Potato Flour/ Tapioca Starch
Instructions
- Marinate the chicken with minced garlic, soy sauce, oyster sauce, sugar, white pepper, and five-spice powder. Mix and rest in the fridge for at least 30 minutes or overnight.
- Add in 1 egg and 3 tbsp of Corn Starch and mix.
- Cover the chicken with sweet potato flour and let it sit for 5 minutes.
- Fry at medium-high heat for 3-4 minutes on each side or until golden brown.
I make this all the time for my partner and we love it. It’s a staple in our house
Is tapioca flour okay to use?
My family and I love this recipe!