We Made Fried Chicken Bigger Than Your Face

Taiwanese Fried Chicken Cutlet | Crispy, Juicy, and Bigger Than Your Face We took Taiwanese popcorn chicken and leveled it up to dà jī pái—giant, golden, ultra-crispy chicken cutlets straight out of a night market. Crunchy bubbles on the outside, juicy perfection inside. You’ll need: • 2 boneless, skinless chicken breasts • 75 g light soy sauce • 60 g mijiu (or sake) • 7 g white pepper (divided) • 3 g five-spice powder • 5 g Sichuan chile powder • 3 g kosher salt • 2 g chicken bouillon powder • 5 g sugar • 2 g rice vinegar powder (optional) • 85 g tapioca starch • 30 g egg white (plus more as needed) • 400 g coarse sweet potato starch • Neutral oil for frying Steps: 1. Prep: Butterfly and pound chicken until thin and even. 2. Marinate: Combine soy sauce, mijiu, 5 g white pepper, and five-spice powder. Coat chicken and refrigerate 1–16 hrs. 3. Seasoning mix: Blend chile powder, salt, bouillon powder, sugar, remaining pepper, and vinegar powder. 4. Batter: Whisk tapioca starch and egg white to form a light batter. Coat chicken evenly. 5. Dredge: Cover in coarse sweet potato starch—shake off excess. 6. First fry: In 360 °F / 182 °C oil, fry each breast 5–6 min until golden. Rest on rack. 7. Second fry: Raise oil to 375 °F / 191 °C, fry again 3–4 min for ultimate crisp. 8. Finish: Dust with spice mix, wrap in paper, or slice to serve—just like the night markets in Taipei. Key tips: • Coarse sweet potato starch is the secret to that signature bubbly crust. • Double-frying = crunch that lasts. • Don’t skip pounding—it guarantees even cooking and juicy texture. • For authentic flavor, marinate overnight. 👉 Get the full recipe for both the giant cutlet and Taiwanese popcorn chicken: https://www.chefsteps.com/activities/taiwanese-fried-chicken-cutlet https://www.chefsteps.com/activities/taiwanese-popcorn-chicken