The origins of Taiwanese Fried Chicken Cutlets trace back to the adaptations of American-style Southern fried chicken by street vendors in Tainan during the late 20th century.[4] These vendors modified the traditional recipe to suit local tastes, incorporating indigenous spices and cooking techniques. Over time, the dish gained popularity, evolving into various regional versions and inspiring numerous adaptations.
Preparation
Traditionally, cutlets are made from boneless and skinless chicken breast fillets that have been butterflied and flattened in order to reach a consistent and thick texture. The chicken is then marinated in a mixture of soy sauce, oyster sauce, minced garlic, white pepper, sugar, and five-spice powder for at least 30 minutes.[5] After marinating, the chicken is coated in a batter made from egg and cornstarch, followed by a layer of sweet potato flour, rice flour, or tapioca starch. The cutlets are then shallow-fried in oil over medium heat for 3-4 mins. Finally, additional seasonings such as chili powder, paprika, five-spice powder, salt, etc. are sprinkled onto the cutlet.
Health considerations
Taiwanese fried chicken cutlets tend to have higher levels of calories and sodium due to its deep-fried nature. Servings of the cutlet can have anywhere from between 350-450 calories and around 1000 milligrams of sodium, which is 44% of the recommended daily intake.[6]
Variations
Spicy Taiwanese fried chicken cutlets: incorporates hot peppers for spice
Cheese-Stuffed fried chicken cutlets: features a cheese filling
Popcorn Chicken: Smaller, bite-sized pieces seasoned and fried as a "snackable" option
