Taiwanese Chicken Cutlets (EASY!)

Crispy, juicy, and super addicting Taiwanese Chicken Cutlets are the ultimate comfort food you need to make this week!

Crispy on the outside, juicy and tender inside, Taiwanese Chicken Cutlets is super easy to make at home and the perfect weeknight dinner.

Serve Taiwanese Chicken Cutlets on top of classic egg fried rice, and you got yourself the classic Taiwanese combo! 

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. 

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. 

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!)

Ingredients 

• 4 piece of Boneless and Skinless Chicken Thigh
• 2 tbsp of Soy Sauce 
• 2.5 tbsp of Oyster Sauce
• 3 tbsp of minced Garlic 
• 1 tbsp of Sugar
• 1.5 tbsp of Five Spice Powder 
• 1 tsp of White Pepper 
• 1 whole Egg 
• 3 tbsp of Corn Starch 
• 1.5 cup of Sweet Potato Flour/ Tapioca Starch

1. 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. 
2. Add in 1 egg and 3 tbsp of Corn Starch and mix. 
3. Cover the chicken with sweet potato flour and let it sit for 5 minutes. 
4. Fry at medium-high heat for 3-4 minutes on each side or until golden brown.

Print

Taiwanese Chicken Cutlets

Crispy, juicy, and super addicting Taiwanese Chicken Cutlets are the ultimate comfort food you need to make this week! Crispy on the outside, juicy and tender inside, Taiwanese Chicken Cutlet is super easy to make at home and the perfect weeknight dinner. Serve Taiwanese Chicken Cutlets on top of classic egg fried rice, and you got yourself the classic Taiwanese combo!

Prep Time5 mins

Active Time15 mins

Resting Time20 mins

Total Time40 mins

Course: Appetizer, Main Course, Side Dish

Cuisine: Asian, Chinese, Taiwanese

Keyword: Appetizers, Asian Food, Asian Recipe Easy, Asian Recipes, Asian Recipes for Dinner, Authentic asian recipes, chicken, Chicken Recipe, crispy, dinner Ideas, Easy, Easy Recipes, Fried Chicken, Healthy Asian Recipes, Night market, Taiwanese Food, Taiwanese Recipes

Yield: 4 People

Materials

• 4 piece of Boneless and Skinless Chicken Thigh
• 2 tbsp of Soy Sauce
• 2.5 tbsp of Oyster Sauce
• 3 tbsp of minced Garlic
• 1 tbsp of Sugar
• 1.5 tbsp of Five Spice Powder
• 1 tsp of White Pepper
• 1 whole Egg
• 3 tbsp of Corn Starch
• 1.5 cup of 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.

Notes

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.