台式炸雞排Taiwanese Giant Fried Chicken Cutlet

Prep 20 min·Cook 12 min·Rest 1 h

1. 1You're here
   Step 1.

   Lay a breast flat and slice horizontally through the thick side, stopping 1 cm from the edge, then open it out like a book.

   2 Large skinless chicken breasts

   Knife work
2. 2
   Step 2.

   Cover with cling film and pound with a rolling pin to an even 1 cm thickness. Repeat with the second breast.

   2 Large skinless chicken breasts

   Knife work

   Wok-chan's tip鑊仔貼士

   Even thickness means it cooks through before the coating burns.
3. 3
   Step 3.

   Mix the marinade, coat the chicken and refrigerate for at least 1 hour (up to 12).

   2 Large skinless chicken breasts4 cloves Garlic, grated1½ tbsp Light soy sauce1 tbsp Rice cooking wine (mijiu)2 tsp Sugar½ tsp Five-spice powder½ tsp White pepper3 tbsp Milk or water

   Marinate
4. 4
   Step 4.

   Dip each cutlet in beaten egg, then press firmly into the coarse starch on both sides. Rest for 5 minutes until the coating looks damp.

   2 Large skinless chicken breasts1 Egg, beaten150 g Coarse sweet potato starch

   Batter / coating
5. 5
   Step 5.

   Heat the oil to 165°C in a wok big enough to hold a cutlet flat. Fry one at a time for 4–5 minutes, turning once, until golden and 75°C in the thickest part.

   2 Large skinless chicken breasts1 l Oil for deep-frying

   5 minDeep-fry
6. 6
   Step 6.

   Lift out, raise the oil to 190°C and fry each again for 40 seconds for extra crunch. Drain on a rack.

   2 Large skinless chicken breasts

   Deep-fry
7. 7
   Step 7.

   Shake over pepper salt and chilli powder while hot. Cut into strips, or eat it whole from a paper bag.

   2 Large skinless chicken breasts2 tsp Taiwanese Pepper Saltto taste Chilli powder or chilli flakes