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| Place of origin | Taiwan |
|---|---|
| Main ingredients | Chicken breast and various spices |
Taiwanese fried chicken cutlet (Chinese: 炸雞排 or 香雞排;Pinyin:zhà jī pái orxiāng jī pái;Wade–Giles:cha4 chi1 pai2 orhsiang1 chi1 pai2;Pe̍h-ōe-jī:chha̍t-ke-pâi orhiong-ke-pâi), not to be confused with the similarTaiwanese popcorn chicken, is a commonstreet food that was popularized in the 1990s inTaiwan and is often found innight markets.[1] The dish consists of marinatedchicken breast fillets that are dredged insweet potato flour andrice flour, breaded withpanko, shallow-fried, and then seasoned with various different spices.[2]Salt,five-spice powder, andwhite pepper are the most fundamental seasonings for this dish, though other spices such asginger powder,garlic powder,cumin,MSG,chili powder,paprika,curry leaves,sugar,sesame oil, andli hing mui powder are also used.[3]
The origins of Taiwanese fried chicken cutlets trace back to the adaptations of American-style Southernfried chicken by street vendors inTainan 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.
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 minutes. Finally, additional seasonings such as chili powder, paprika, five-spice powder, and salt are sprinkled onto the cutlet.
Taiwanese fried chicken cutlets tend to have higher levels ofcalories andsodium. 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]
