Crispy Taiwanese Chicken with Fries & Chili
Golden, shattering chicken cutlets that rival night market stalls—pounded thin, double-dredged, and fried until impossibly crispy. Served with hot fries and fiery chili sauce for dipping.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Pat chicken dry and pound each breast to 1/4-inch thickness between plastic wrap.
Step 2
Mix flour, cornstarch, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl.
Step 3
Start fries in a second skillet over medium-high heat per package, stirring occasionally.
Step 4
Heat 1/2 inch neutral oil in a large skillet over medium-high until 350°F or a pinch of flour sizzles immediately.
Step 5
Dredge each chicken breast in flour mixture, coating both sides and shaking off excess.
Step 6
Slide chicken into hot oil and fry 3–4 minutes per side until deep golden brown and internal temp hits 165°F.
Step 7
Drain chicken on a paper-towel-lined plate. Drain fries separately.
Step 8
Serve chicken, fries, and chili sauce on a platter with extra sauce for dipping.
Tools you’ll need
- two large skillets (one for fries, one for frying)
- meat mallet or rolling pin
- plastic wrap
- shallow bowl
- thermometer (instant-read or probe)
- paper towels
- tongs or slotted spatula
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