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Zha Ji Pai (炸雞排) – Taiwanese Fried Chicken Cutlet
More recipes: Chinese recipes · All Asian recipes
Zha Ji Pai (炸雞排) – Taiwanese Fried Chicken Cutlet
Laura Chen
2
25 Minuten
15 Minuten
600
Taiwanese
Main course
Zhà Jī Pái is the big, flattened chicken cutlet from Taiwan's night markets. You marinate it in soy sauce and white pepper, coat it in potato starch and fry it until the crust crackles and the meat stays juicy. Five-spice powder and lime add seasoning and acidity at the end.
Ingredients
- 2 large chicken breast fillets
- 1 tsp salt
- 1 tsp white pepper
- 2 tbsp soy sauce
- 1 egg, beaten
- 100 g potato starch
- Oil for deep-frying
- Five-spice powder for sprinkling
- 1 lime, cut into wedges
Instructions
- Rinse the chicken breast fillets and pat them dry.
- Place each fillet between two sheets of plastic wrap and pound it thin with a meat mallet.
- Marinate the meat with the salt, white pepper and soy sauce and let it rest for 20 minutes.
- Put the beaten egg in one shallow dish and spread the potato starch in another.
- Dip the marinated chicken in the egg first, then turn it in the potato starch until well coated.
- Heat plenty of oil in a deep pan.
- Fry the coated chicken in the hot oil for about 3 to 4 minutes per side, until golden brown.
- Drain the fried cutlets on paper towels.
- Sprinkle with five-spice powder and serve with lime wedges.
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More recipes: Chinese recipes · All Asian recipes