Taiwanese Chicken Cutlet Rice Recipe
Make Taiwanese Chicken Cutlet Rice Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Cutlet
Rice (fried-style for bento)
Quick Pickled Cucumber
Sauce & Garnish
Method
Chicken Cutlet
- 1
Prepare and flatten
Pat chicken thighs dry with paper towels. If thick, place each thigh between two pieces of plastic wrap and gently pound with a meat mallet or heavy skillet until approximately 1/4 inch (6 mm) thick and an even thickness across. This ensures quick, even frying.
- 2
Marinate
In a bowl combine salt (1 tsp), ground white pepper (1/2 tsp), light soy sauce (1 tbs), Shaoxing wine (1 tbs), egg (1), and cornstarch (2 tbs). Whisk until smooth. Add the flattened chicken thighs and turn to coat. Let sit 15–20 minutes at room temperature (or up to 1 hour refrigerated).
- 3
Prepare dredge and breadcrumbs
Set up a breading station: a shallow dish with all-purpose flour (1/2 cup), a plate for the marinated chicken, and a shallow bowl with panko (1 cup) mixed with garlic powder (1/2 tsp) and five-spice powder (1/4 tsp).
- 4
Bread the cutlets
Working one at a time, shake excess marinade off each thigh, dredge lightly in flour (coat both sides and shake off excess), dip back into any remaining marinade briefly, then press firmly into the panko mixture to fully coat. Set breaded cutlets on a wire rack and let rest 5–10 minutes so the coating adheres.
- 5
Heat oil and fry
Pour vegetable oil into a heavy pot or deep skillet to reach about 1.5–2 inches depth (about 500 ml). Heat to 170–175°C (340–350°F). Fry cutlets, one or two at a time depending on pan size, 3–4 minutes per side until golden brown and internal temperature reaches 74°C (165°F). Avoid overcrowding. Transfer to a wire rack set over a sheet pan to drain and keep crisp. If necessary, keep warm in a 95°C (200°F) oven while finishing.
- 6
Slice for bento
Let the cutlets rest 3 minutes, then slice into 1/2-inch strips. This makes it easy to pack and eat in the bento box.
Rice (fried-style)
- 7
Cook rice
Rinse jasmine rice (1.5 cups) under cold water until water runs mostly clear. Drain, combine with 360 ml water in a rice cooker or small pot, and cook per your rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Let stand 10 minutes, then fluff with a fork. For best texture in fried rice, you can cook earlier and cool; short-rest is fine for this bento.
- 8
Prep wok/saucepan
Heat a large skillet or wok over medium-high heat. Add 1 tbs vegetable oil and swirl to coat.
- 9
- 10
Stir-fry vegetables and rice
Add another small splash of oil if needed. Add thawed peas & diced carrots (1/2 cup) and stir-fry 1–2 minutes until warmed. Add cooked rice and break up any clumps. Stir-fry 2–3 minutes until heated through.
- 11
Quick Pickled Cucumber
- 12
- 13
Make pickling liquid
In a small bowl combine rice vinegar (2 tbs), sugar (1 tbs), salt (0.5 tsp), sesame oil (0.5 tsp) and red pepper flakes (0.25 tsp). Stir until sugar and salt dissolve.
- 14
Marinate
Toss cucumber slices in the pickling liquid and let sit at least 10 minutes. For best flavor, refrigerate 30 minutes if you have time. These quick pickles provide acid and crunch to balance the fried cutlet.
Sauce & Garnish
- 15
Make the sauce
In a small saucepan or bowl combine ketchup (2 tbs), soy sauce (1 tbs), honey (1 tbs), minced garlic (1 clove), and sesame oil (0.5 tsp). Warm gently in a small pan over low heat just until honey thins and garlic releases aroma, about 1–2 minutes. Do not boil. Alternatively, microwave 15–20 seconds and stir.
- 16
Garnish prep
Chop remaining scallion (1 stalk) thinly and set aside. Toast sesame seeds (1 tbs) in a dry skillet over medium heat 1–2 minutes until fragrant, watching closely so they do not burn.
- 17
Assemble bento
Divide fried rice between two bento boxes or plates. Place sliced chicken cutlet alongside rice. Add a portion of quick pickled cucumber. Drizzle desired amount of prepared sauce over the chicken or serve sauce on the side. Sprinkle toasted sesame seeds and chopped scallion over the chicken and rice. Serve immediately while the cutlet is crisp.
