Giant Crispy Taiwanese Fried Chicken
Paper-thin pounded chicken breast, seasoned and fried golden until shattering-crispy on the outside and juicy within. Ready in 25 minutes with proper oil temperature control.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 large (about 8 oz each) boneless, skinless chicken breasts
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp salt
- ½ tsp white pepper
- 1.5 cups neutral cooking oil (vegetable or canola)
Instructions
- 1
Place chicken on a cutting board. Slice each breast horizontally in half, creating two thinner cutlets.
- 2
Pound cutlets between plastic wrap to 1/4-inch thickness using a meat mallet with steady, even strikes.
- 3
Mix flour, cornstarch, salt, and white pepper in a shallow bowl. Pat cutlets dry, then coat both sides evenly.
- 4
Heat oil in a 12-inch skillet to exactly 350°F (use a thermometer). Oil should shimmer and a flour pinch should bubble immediately.
- 5
Carefully slide one cutlet into oil. Fry without moving for 3–4 minutes until bottom is deep golden brown.
- 6
Flip once and fry the other side 2–3 minutes until edges curl and coating shatters when pressed lightly.
- 7
Transfer to a paper-towel-lined plate. Repeat with second cutlet. Serve hot while crust is still crackling.
Tools you’ll need
- cutting board
- meat mallet
- plastic wrap
- shallow bowl
- 12-inch skillet
- instant-read thermometer
- paper towels
- slotted spatula
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