top of page

Taiwanese Mega Chicken Cutlet


  • 2 whole chicken breast

  • 2 eggs - beaten

  • 1 cup sweet potato starch

  • 1/4 cup cornstarch

  • 1/2tsp salt

  • 1tsp sugar

  • Oil for deep-frying


  • 1/4 cup light soy sauce

  • 2tbsp rice wine

  • 1tbsp sugar

  • 1tsp five spice powder

  • 1/2tsp pepper

  • 1tbsp minced garlic

  • 1tsp sesame oil


  • 1/2tsp five spice powder

  • 1tsp garlic powder

  • 1/2tsp pepper

  • 1tsp chilli powder


  1. Slice and butterfly chicken. Then flatten with a tenderizer.

  2. Place chicken in a shallow dish (enough to keep chicken soaked in marinate), flatten out.

  3. Add in marinate ingredients, mix well. Marinate chilled for 2hrs or overnight.

  4. Mix potato starch, cornstarch, salt and sugar together.

  5. Coat chicken in egg wash, then starch mixture and set aside for 2mins.

  6. Deep-fry at 160degC until light brown in colour. Drain and set aside.

  7. Mix seasoning ingredients together and transfer into a shaker.

  8. Deep-fry chicken again at 180degC until golden brown. Sprinkle seasoning over and cut chicken into bite sizes.

Adapted from The Meat Men

Video tutorial click here

bottom of page