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Crispy Taiwanese XXL Chicken Cutlet (Baked Version)

Crispy Taiwanese XXL Chicken Cutlet (Baked Version)

Course: Street Food
Cuisine: Taiwanese
Prep Time: 20 minutes
Cook Time: 25 minutes
Marinate the chicken:: 8 hours
Total Time: 8 hours 45 minutes
Servings: 3 generous servings
Calories: 1004kcal
Author: Marvellina
Print Recipe
US Customary - Metric

Ingredients

Chicken & Marinade

  • 800 g chicken breast about 3 pieces, butterflied and flattened
  • 3 Tbsp rice wine Shaoxing wine preferred
  • ½ tsp salt
  • 2 tsp sugar
  • 3 Tbsp soy sauce
  • 1 tsp garlic powder or 2 cloves fresh garlic, minced
  • 1 tsp five-spice powder
  • ¼ tsp white pepper
  • 1 Tbsp cornstarch

Batter

  • 1 egg
  • 30 g mayonnaise about 2 Tbsp
  • 3 Tbsp cornstarch
  • ¼ tsp salt

Coating

  • 4 cups panko bread crumbs
  • 2 Tbsp cooking oil for tossing panko
  • Oil spray for baking

Finishing Spice Mix

Instructions

Prepare the chicken

  • Place chicken breast on a cutting board. With your palm on top, cut horizontally through the thickest part, leaving ½ inch uncut. Open like a book. Cover with cling wrap and gently pound with a meat mallet or rolling pin until evenly flat. Repeat with remaining pieces.

Marinate

  • Combine marinade ingredients in a bowl.
  • Add chicken, turning to coat evenly. Cover and refrigerate at least 2 hours, preferably overnight.

Preheat oven

  • Remove chicken from fridge while oven preheats to 420 F (215 C) for conventional oven and 390 F (200 C) for convection oven. Line one baking sheet with foil. Place a wire rack on top if available (highly recommend). Line another baking sheet with foil to toast the bread crumb

Toast the panko

  • Toss panko with oil and spread evenly on a baking sheet. Bake for about 5 minutes, until lightly golden. Set aside to let it cool down

Prepare the batter:

  • Whisk egg, mayonnaise, cornstarch, and salt until smooth.

Batter and coat the chicken:

  • Dip chicken in batter, then press firmly into toasted panko on both sides.

Bake

  • Spray one side of chicken with oil, place oil-side down on rack, then spray the top. Repeat with the rest of the chicken pieces.
  • Bake for 15-20 minutes (depending on the size of the chicken), or until internal temperature reaches 165 F (74 C).

Finish

  • Combine the finishing spice mix. Sprinkle it over the chicken pieces. Let rest 10 minutes on the rack before slicing into cutlets and serve immediately

Nutrition

Serving: 1chicken cutlet | Calories: 1004kcal | Carbohydrates: 77g | Protein: 72g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 229mg | Sodium: 2797mg | Potassium: 1258mg | Fiber: 4g | Sugar: 8g | Vitamin A: 339IU | Vitamin C: 4mg | Calcium: 189mg | Iron: 7mg
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