Crispy Taiwanese XXL Chicken Cutlet (Baked Version)

This baked Taiwan XXL chicken cutlet is extra crispy on the outside and juicy inside, with bold five-spice flavor—no deep frying required.

If you’ve ever wandered through Taiwan’s bustling night markets, you know the thrill of spotting those giant fried chicken cutlets—bigger than your face, golden, and ridiculously crunchy. Traditionally, they’re deep-fried with a starch-based batter, but here’s the exciting part: this version is baked in the oven and still comes out extra crispy. I love fried chicken but I HATE the deep-frying part. The house and everybody in the house smelled like fried chicken for days! Perhaps just a bad ventilation on our end, but you get the idea!

Why You’ll Like This Recipe

1. Crispy without deep frying – you still get the crunch without the mess or grease.
2. Authentic Taiwanese flavor – the marinade is bold, savory, and fragrant with five-spice.
3. Juicy chicken inside – butterflied and pounded breasts cook evenly without drying out.
4. Healthier twist – lighter but still satisfying, perfect for weeknights.
5. That XXL wow factor – one piece fills the whole plate, just like in Taiwan.

Deep-Fried vs Baked: What’s the Difference?

When it comes to Taiwanese XXL chicken cutlets, the traditional version is, of course, deep-fried. The chicken is dunked in hot oil, giving it that classic night-market crunch and golden color. It’s undeniably tasty—crispy on the outside, juicy inside—but it comes with the usual downsides: lots of oil, messy cleanup, and extra calories.

That’s where this baked version shines. Instead of using sweet potato starch and/or cornstarch as part of the batter, I have to modify the recipe to make it oven-friendly. By using panko bread crumbs, a touch of oil, and baking on a wire rack at high heat, you get a crunch that rivals deep-fried chicken without needing to submerge it in oil. The secret “twice-baked” technique—pre-toasting the panko—gives it a head start on crispiness, so the coating turns golden and shatters when you bite into it.

Thanks to the egg, mayo, and cornstarch batter, the chicken stays moist inside. The wire rack allows air to circulate, crisping both sides evenly. The result? An XXL chicken cutlet that’s crunchy, juicy, and full of flavor, but lighter, healthier, and way easier to make at home.

In short, if you love the crunch of fried chicken but want a cleaner, less oily version that you can bake at home, this recipe gives you everything you want—without compromising on texture or taste.

Why This Recipe Works

1. Panko bread crumbs – Light and airy, they crisp up better in the oven than regular bread crumbs or starch alone.
2. Pre-toasting the crumbs – By pre-toasting them with a bit of oil before baking, the crumbs get a head start on crunchiness. That way, when you bake the chicken, you end up with an almost “twice-baked” crispiness—without overcooking the meat or drowning it in oil.
3. High oven temperature – Baking at 390 F creates that crisp crust while keeping the chicken juicy inside.
4. Wire rack setup – Elevating the chicken let the hot air circulate, so both sides stay crispy without flipping.
5. Moisture-locking batter – The egg, mayo, and cornstarch batter clings to the chicken and holds the coating in place, preventing sogginess.

Ingredients & Substitutions

1. Chicken breast – Butterfly and flatten for that XXL cutlet look. Boneless, skinless chicken thighs also work if you prefer dark meat.
2. Rice wine – Shaoxing wine gives authentic flavor, but mirin or dry sherry can be used instead.
3. Salt – A basic seasoning, but you can adjust to taste.
4. Sugar – Balances the savoriness; honey can be used if you prefer.
5. Soy sauce – Light soy sauce works best, but regular soy sauce is fine too.
6. Garlic powder – Or substitute with freshly minced garlic.
7. Five-spice powder – Essential for that Taiwanese flavor, but you can play with just star anise and cinnamon if you don’t have a full mix.
8. White pepper – Black pepper can be used, though it has a sharper bite.
9. Cornstarch – Helps bind the marinade and also goes into the batter. Potato starch or tapioca starch can be swapped in.
10. Egg – Helps create a sticky batter base.
11. Mayonnaise – Adds richness and keeps the chicken moist. You can swap with plain Greek yogurt if you prefer.
12. Panko bread crumbs – The secret to baked crispiness. Regular breadcrumbs won’t be as crunchy, but you could use crushed cornflakes as a backup.
13. Oil – Mixed into panko for pre-toasting. Neutral oils like canola or avocado work best.
14. Paprika – Adds color and mild smokiness; cayenne can be used for extra heat.

Tips for Success

1. Toast the panko first – This is the game-changer for baked crunch.
2. Use a rack if possible – Keeps air circulating so the bottom doesn’t steam.
3. Don’t skip the mayo – It helps the batter stick and keeps the chicken moist.
4. Rest before slicing – This helps juices redistribute and keeps the coating intact.
5. Check with a thermometer if you have one – Pull chicken out at 165 F to avoid dryness.

Frequently Asked Questions

1. Can I make this ahead?
Yes! Bread the chicken, cover, and refrigerate for up to 1 day before baking. Bake just before serving.
2. Can I air fry this instead of baking?
I haven’t personally tried this myself, but you can try to cook in a preheated air-fryer at 375°F for 10-12 minutes, flipping halfway, until golden and crisp. You may want to check on it every 3-5 minutes to ensure that it’s done cooking and not overcooked
3. What can I serve with Taiwanese chicken cutlet?
It’s great on its own, but in Taiwan, it’s often eaten with sweet potato fries, bubble tea, or tucked into a sandwich.

This baked Taiwan XXL chicken cutlet is everything I love about the street food version—crispy, juicy, and packed with flavor—but lighter and easier to make at home. Once you try the pre-toasted panko trick, you’ll never go back.