Taiwanese🥩 Meat

Crispy Fried Chicken Cutlets - Night Market Style

Name: Crispy Fried Chicken Cutlets - Night Market Style
Total time: 4 h
Yield: 2 servings
Cuisine: Taiwanese
Ingredients: 2 chicken breast; ½ tbsp chicken stock powder; 1 tsp white pepper powder; ½ tsp salt; 1 tsp sugar; 1 egg; 1 tsp garlic powder; 1 tbsp oyster sauce; ¼ cups water; 1 cup tapioca flour; ½ cup cornstarch; ¼ cups plain flour; 1 tsp baking powder; a pinch salt (for coating flour); 1 tsp garlic powder (for sprinkling); ½ tsp white pepper powder (for sprinkling); 1 tsp fine sugar; ¼ tsp fine salt; 2 tsp chicken stock powder (for sprinkling); 1 tbsp chili powder; 1 tbsp paprika powder; ~2-3 cups oil for frying

⏱ 240 min🍽 Serves 2

Crispy Fried Chicken Cutlets - Night Market Style. This homemade version captures the irresistible appeal of street-side chicken, with a crispy, golden crust and juicy, tender meat inside. The secret lies in proper brining, a special flour blend for coating, and the double-frying technique that rivals market vendors. Perfect for afternoon snacks, casual meals, or satisfying cravings for authentic street food at home. The seasoning powder can be adjusted to preferred spice levels.

Adapted from a video by Che Nom

Ayam Gunting Rangup Ala Pasar Malam

Watch on YouTube

Ingredients

chicken breast2
chicken stock powder½ tbsp
white pepper powder1 tsp
salt½ tsp
sugar1 tsp
egg1
garlic powder1 tsp
oyster sauce1 tbsp
water¼ cups
tapioca flour

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Ensure chicken breasts are fully thawed. Cut each breast horizontally from the side without cutting all the way through, creating a butterfly cut.
2
Gently pound the chicken to about 0.5 cm thickness using a meat mallet, covering with plastic wrap or parchment paper to prevent sticking. After pounding, cut each butterfly piece in half.
3
In a bowl, combine chicken stock powder, garlic powder, white pepper, salt, sugar, oyster sauce, egg, and water. Mix thoroughly until evenly combined.
4
Immerse all chicken pieces in the marinade, ensuring each piece is evenly coated. Refrigerate for at least 30 minutes, preferably 3-4 hours for better flavor and tenderness.
5
In a separate bowl, mix the coating flour: tapioca flour, cornstarch, plain flour, baking powder, white pepper, and salt. Combine thoroughly.
6
In a third bowl, combine the seasoning powder ingredients: garlic powder, white pepper, fine sugar, fine salt, chicken stock powder, chili powder, and paprika. You may keep chili powder and paprika separate if some prefer a non-spicy version.
7
Remove a marinated chicken piece and gently press it into the coating flour mixture, ensuring the flour adheres evenly to the surface. Press lightly to allow the coating to remain airy. Repeat with remaining pieces.
8
Heat oil to 170-180°C. The oil must be properly heated to ensure the coating is crispy and not greasy.
9
Fry the coated chicken in hot oil for 5 minutes, turning every 15 seconds to ensure even golden browning. Use medium heat to avoid burning the outside while the inside cooks. Remove when the surface is crispy and golden.
10
Let the fried chicken rest for about 1 minute.
11
Return the chicken to the hot oil for a second fry lasting about 2 minutes to maximize crispiness. Avoid overcrowding the pan to maintain oil temperature.
12
Drain the fried chicken and immediately sprinkle with the seasoning powder while still hot. The heat helps the powder adhere and release its aroma.
13
Cut the seasoned chicken into small bite-sized pieces, just like street vendor style.

Crispy Fried Chicken Cutlets - Night Market Style

Ingredients

Steps

More like this