Taiwanese Fried Chicken Cutlet with Orange Honey and Miso Glaze
An extra large fried chicken cutlet doused in a sweet and sour glaze inspired by Taiwanese night markets.
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Cooking tools:
- Deep-fry thermometer
- Dutch oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Measuring spoon
- Measuring cup
- Plate
- Baking sheet
- Paper towel
- Refrigerator
- Spoon
Ingredients
- 2 large chicken breasts, boneless skinless
- 3 garlic cloves, minced
- 1 tablespoon soy sauce
- 2 tablespoons sake or Shaoxing wine
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour
- 1 egg white
- 1 cup sweet potato starch (corn starch as substitute)
- 2-3 cups canola oil, vegetable oil, or any other oil with a high smoke point
- 2 tablespoons honey
- 1 tablespoon white miso
- 2 tablespoons fresh orange juice (1/2 large orange's worth)
- 1 tablespoon olive oil
- Cooked white rice
- Finely chopped scallions
- Dill
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