If you’re craving an irresistible new twist on comfort food, you’ll fall head over heels for this Cutlet with Orange Honey and Miso Glaze. Picture a supremely crispy Taiwanese-inspired fried chicken cutlet, shimmering under a sunshine-bright glaze that’s tangy, sweet, and perfectly balanced with savory miso. The juiciness of the chicken pairs beautifully with the aromatic glaze, delivering a dish that’s as impressive for guests as it is enjoyable as a weekday dinner. If you love discovering international flavors and wowing your taste buds, this recipe will quickly earn a spot in your regular rotation.
Ingredients You’ll Need
All the ingredients in this Cutlet with Orange Honey and Miso Glaze are thoughtfully chosen for their ability to bring maximum flavor, texture, and color to your kitchen. You’ll find that each element has a special role—whether it’s adding zest, crunch, umami, or sweetness, all while keeping things refreshingly simple.
- Chicken breasts: Use boneless, skinless pieces for easy prepping and a tender bite—pounding them evenly ensures every cutlet cooks perfectly.
- Soy sauce: Adds an essential salty, savory backbone to both the marinade and glaze.
- Rice vinegar: Brightens up the marinade with its gentle tang, keeping the flavors lively.
- Shaoxing wine (or dry sherry): Lends irresistible depth and a subtle complexity typical of Asian fried dishes.
- Garlic powder: Boosts aromatic flavor without overwhelming the dish—an easy way to infuse each bite.
- White pepper: Offers delicate heat that’s less earthy than black pepper, ideal for Taiwanese chicken.
- Five-spice powder: A signature mix that brings warmth and a hint of sweetness—don’t skip this for authenticity!
- Salt: Just enough to round out each savory note in the chicken.
- Egg: Helps the starch stick to the cutlet, creating that satisfying crunch.
- Potato starch (or cornstarch): Preferred for ultra-crispy results—a must-have in any fried chicken recipe.
- Vegetable oil: Neutral flavor and high smoke point let the chicken shine when frying.
- Orange juice (freshly squeezed): The star of the glaze—look for sweet, juicy oranges for that zesty punch.
- White miso paste: Provides savory umami; just a little packs in tons of flavor.
- Honey: Naturally sweetens the glaze and brings a luscious shine to finished cutlets.
- Grated ginger: Adds sparkle and a gentle spicy warmth to brighten up the sauce.
- Cornstarch (plus a little water): Optional—mix for a thicker, syrupy glaze if you love a glossy finish.
- Chopped scallions or sesame seeds: For garnish—adds a pop of color and a final touch of flavor and crunch.
How to Make Cutlet with Orange Honey and Miso Glaze
Step 1: Marinate the Chicken
Start things off by whisking together the soy sauce, rice vinegar, Shaoxing wine, garlic powder, white pepper, five-spice powder, and salt in a bowl. Place your butterflied, pounded chicken cutlets in this flavorful bath and let them soak up the marinade for at least 30 minutes—if you have time, shoot for 2 hours for even more depth. This rest is when the magic happens, guaranteeing every bite is succulent and aromatic.
Step 2: Prepare for Frying
Once the chicken is marinated, get your breading station ready. Crack an egg into a shallow bowl and beat it well. In a separate bowl, spread out your potato starch (or cornstarch). Coat each cutlet first in the egg, then press it into the starch until every surface is perfectly covered. This double-dipping makes all the difference for crunchy cutlet perfection.
Step 3: Fry the Cutlets
In a large skillet, heat about 1 to 1.5 inches of vegetable oil over medium-high heat to around 350°F. Gently add each cutlet, frying for 3–4 minutes on each side until you’ve achieved a gorgeous golden crust. Work in batches if you need to—crowding the pan drops the oil temperature, which can make things less crispy. When done, transfer the cutlets to a paper towel-lined plate to blot away any extra oil.
Step 4: Make the Orange Honey and Miso Glaze
While the chicken rests, combine orange juice, white miso paste, honey, soy sauce, rice vinegar, and grated ginger in a small saucepan over medium heat. Stir constantly, bringing the mixture to a gentle simmer. If you love a glaze with body, whisk in the cornstarch-water slurry and cook for another 2–3 minutes, or until the sauce turns glossy and slightly thickened. The aroma will fill your kitchen with sweet and savory notes—trust me, everyone will be peeking in to see what smells so amazing!
Step 5: Glaze and Finish
Now for the fun part—arrange your fried chicken cutlets on a serving plate and drizzle generously with the orange honey miso glaze, or serve the sauce on the side for dipping (kids especially love this). Sprinkle with chopped scallions or a flurry of sesame seeds for that extra wow factor before digging in.
How to Serve Cutlet with Orange Honey and Miso Glaze
Garnishes
Finish your Cutlet with Orange Honey and Miso Glaze with a scattering of sliced scallions, a sprinkle of toasted sesame seeds, or a zesting of fresh orange peel to bring brightness and eye-catching color to the plate. The right garnish adds crunch, contrast, and an inviting final flair; don’t be afraid to get a little creative with colorful microgreens or even thinly sliced red chilies for a gentle kick.
Side Dishes
This dish shines next to fluffy steamed rice or a simple shredded cabbage salad dressed with rice vinegar and sesame oil. You could also pair it with quick stir-fried greens or even a refreshing cucumber salad. The sweet-savory glaze is bold enough to stand up to vibrant veggies, but it also lets the fresh accompaniments shine.
Creative Ways to Present
For a party-friendly twist, slice the fried chicken cutlets into sticks for dipping, or nestle them atop a bed of rice in a colorful rice bowl with pickles and veggies. Skewer bite-sized pieces for a fun appetizer platter, or tuck leftovers into wraps or sandwiches for an inventive lunch. The stunning glaze begs for center stage, so don’t be shy about making presentation part of the experience!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Cutlet with Orange Honey and Miso Glaze, simply allow the cutlets to cool completely, then store them (along with the glaze, separately) in airtight containers in the refrigerator for up to three days. Keeping the glaze separate helps maintain the chicken’s crispy coating until you’re ready to serve again.
Freezing
You can freeze the unglazed fried chicken cutlets (tightly wrapped or in freezer-safe bags) for up to one month. The glaze can be made fresh while reheating, ensuring every bite bursts with freshly blended flavors. When ready to enjoy, thaw overnight in the refrigerator for best texture.
Reheating
To revive that fabulous crunch, reheat the cutlets in a 375°F oven or air fryer for 8–10 minutes, or until piping hot and crisp. Warm the glaze gently on the stovetop or in short bursts in the microwave before drizzling over the chicken; this keeps the bold flavors and glossy finish intact.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully for Cutlet with Orange Honey and Miso Glaze. They’re extra juicy and flavorful—just make sure to pound them to an even thickness for quick, even frying.
What’s the secret to getting the crispiest coating?
The potato starch (or cornstarch) is your best friend—coat each cutlet generously, and try the double-frying method: once the cutlets rest, return them to hot oil for 1–2 more minutes to achieve a spectacular crunch that holds up even after glazing.
Can I make the orange honey miso glaze ahead of time?
Definitely! The glaze for Cutlet with Orange Honey and Miso Glaze keeps well in the fridge for up to three days. Gently reheat and whisk before serving to bring back its velvety sheen.
What alternatives do I have if I don’t have Shaoxing wine?
No worries—dry sherry is a perfect substitute for Shaoxing wine in the marinade. Both provide a similar depth of flavor, so use whichever you have on hand without worry.
Does this recipe work with tofu or vegetarian options?
Yes, absolutely! Replace the chicken with thick slabs of firm tofu or even plant-based chicken cutlets. The marinade and glaze for Cutlet with Orange Honey and Miso Glaze pair just as well with these alternatives, making it easy to accommodate everyone at the table.
Final Thoughts
Give this Cutlet with Orange Honey and Miso Glaze a spot on your table and watch it become an instant favorite. The combination of succulent, crispy chicken with the lively, glossy sauce is pure joy—a dish that will have everyone asking for seconds. I can’t wait for you to savor every bite!
Print
Cutlet with Orange Honey and Miso Glaze Recipe
- Total Time: 35 minutes (plus marinating)
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
This Taiwanese-inspired fried chicken cutlet is crispy on the outside and tender on the inside, topped with a delightful orange honey miso glaze. A perfect balance of sweet and savory flavors in every bite.
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts (butterflied and pounded to 1/2-inch thickness)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup potato starch (or cornstarch)
- vegetable oil for frying
For the orange honey miso glaze:
- 1/4 cup orange juice (freshly squeezed)
- 1 tablespoon white miso paste
- 1 1/2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon grated ginger
- 1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thickening)
Instructions
- Marinate the chicken: In a bowl, combine soy sauce, rice vinegar, Shaoxing wine, garlic powder, white pepper, five-spice powder, and salt. Add the chicken cutlets and marinate for 30 minutes (or up to 2 hours).
- Fry the chicken: Heat vegetable oil in a skillet to 350°F. Dip each chicken cutlet in egg, then coat in starch. Fry for 3–4 minutes per side until golden brown.
- Make the glaze: Whisk together orange juice, miso paste, honey, soy sauce, rice vinegar, and ginger in a saucepan. Simmer and thicken with cornstarch slurry.
- Serve: Drizzle the glaze over the fried chicken and garnish with scallions or sesame seeds.
Notes
- For extra crispiness, double-fry the cutlets for 1–2 minutes after resting.
- Serve with steamed rice or shredded cabbage salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Taiwanese-Inspired
Nutrition
- Serving Size: 1 chicken cutlet with glaze
- Calories: 540
- Sugar: 12g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 165mg
