Taiwanese Bento Chicken Cutlets

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There’s something wildly comforting about food that crackles when you bite into it — and these Taiwanese Fried Chicken Cutlets? They’re the definition of that. Extra crispy on the outside, juicy on the inside, and seasoned just right, they remind me of the kind of treat you grab from a late-night food stall when you’re starving but picky.

Back in college, I used to crave fried chicken after long classes. While I wasn’t anywhere near Taiwan, the street food scenes I explored back home in Kolkata gave me the same rush — the smell of oil and spice in the air, the noise, the queues. This recipe brings that feeling home. Whether you’re pan-frying or using the air fryer, this one’s worth making from scratch.

What Makes These Chicken Cutlets Stand Out

If you’ve never had Taiwanese-style fried chicken before, just know this — it’s not your average breaded cutlet. It’s thinner, crispier, and way more addictive.

• Paper-thin chicken: Pounding the chicken breast makes all the difference. It cooks faster and soaks in the flavor better.
• That seasoning mix: It’s salty, peppery, and garlicky with a whisper of five-spice — it hits all the right spots.
• The crust: Coarse sweet potato starch is what gives these cutlets their famously crumbly shell. It doesn’t feel heavy or greasy like regular breading.
• It’s huge: Like seriously, these things are giant. One piece easily fills your whole plate — or your face.

I love serving them over a bed of greens or thinly sliced cabbage for that classic bento feel.

What You’ll Need To Make Them

You don’t need anything fancy, just a handful of pantry staples and one or two special ingredients that are absolutely worth sourcing. Here’s what I use:

• Chicken breasts – Boneless, skinless, and halved lengthwise.
• Fine sea salt, white and black pepper – For base seasoning.
• Garlic powder, ginger powder – Adds warmth and depth.
• Chinese five spice – That signature Taiwanese flavor.
• A pinch of baking soda – Helps the meat stay tender.
• White sesame oil or avocado oil – Adds light fragrance.
• Coarse sweet potato starch – This is the key to that authentic crunchy coating.

Low carb option: Crushed pork rinds instead of starch will still give you crunch — I’ve tried it both ways and it works, especially if you’re eating keto.

If you can’t find sweet potato starch, you can try tapioca or arrowroot starch, but just know the texture won’t be quite the same. Still tasty, though.

Step-by-Step: How I Make Them At Home

This isn’t a complicated recipe, but like any good fried chicken, it’s all about the little steps. Here’s how I do it:

1. Pound the chicken – I place it between two sheets of cling film and gently pound it to about ¼-inch thick. Even thickness means even cooking.
2. Season generously – Mix all your dry spices and rub it into the meat. Don’t skip the marinating step — 30 minutes to an hour does wonders.
3. Coat – Dip the chicken in an egg wash and then press it into a plate of starch (or pork rinds if you’re going low carb).
4. Fry or air fry –
   • Stovetop: Shallow fry for 3 minutes on the first side, then 2 minutes on the second. Drain on a wire rack.
   • Air fryer: Spray lightly with oil and cook at 400°F for 10 minutes, flipping at halfway.

That first crunch out of the fryer is always the best part.

Serving Ideas That Work Every Time

These cutlets are meant to be eaten with your hands — no judgment if you grab it straight off the plate. But if you want to turn it into a full meal, here are a few pairings I love:

• Garlic green beans – Blistered and tossed in soy sauce.
• Simple rice bowl – With pickled veggies on the side.
• Sauteed Taiwanese cabbage – Mild, sweet, and a perfect balance.
• Shirataki garlic fried rice – Low carb but packed with flavor.
• Bento style – With boiled egg, sautéed greens, and some pickled radish.

And yes — a cold beer pairs beautifully with this, especially on a hot day.

Real-Life Cooking Tips from My Kitchen

Here’s what I’ve learned after making this dozens of times:

• Pounding is non-negotiable – Even just a few whacks with a rolling pin make a difference.
• The starch matters – I tried using cornstarch once in a pinch. The chicken still tasted good but lacked that signature crumbly texture.
• Make extra seasoning – I keep a small jar of that spice blend in my pantry and sprinkle it on fries, tofu, even popcorn.
• Want a kick? – Add gochugaru or Japanese shichimi togarashi to the seasoning. It adds heat and complexity.
• Wire rack > paper towels – It keeps the coating crisp while the chicken rests.

Storage and Reheating

These cutlets reheat pretty well, but I’ll be honest — they’re best fresh.

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: I prefer using the air fryer (350°F for 4–5 minutes) to bring back the crunch. You can also reheat in a toaster oven.

If you’re making these for meal prep, keep the marinated chicken and coating separate, then cook fresh when ready.

FAQs About Taiwanese Fried Chicken Cutlets

Can I make this gluten-free?
Yes, just double-check the starch you’re using and any sauces. Sweet potato starch is naturally gluten-free.

What if I can’t find five-spice powder?
You can make a quick blend at home using equal parts cinnamon, fennel, star anise, cloves, and white pepper.

Can I bake them instead?
Baking won’t give the same crispness as frying or air frying. If you must, bake on a wire rack at 425°F for 20 minutes, flipping halfway.

Is this kid-friendly?
Absolutely. Just skip the chili in the seasoning mix if your kids prefer milder flavors.

Final Thoughts

This is one of those recipes that instantly turns a weeknight into something special. It’s street food, comfort food, and party food all rolled into one giant, crunchy piece of joy. If you’ve never made fried chicken cutlets at home before, start here — no fancy tools, no deep fryer, just good ingredients and a bit of love.

Let me know if you try it — and save a piece for later… or don’t. They disappear fast.

Try other Taiwanese recipes:

• Taiwanese Honey Castella Cake
• Taiwanese Pineapple Cake
• Classic Braised Taiwanese Beef Stew