Today, I’d like to introduce Crispy Taiwanese-Style Chicken Cutlet (Ji Pai)
This dish features tender chicken breast marinated in shio koji, coated in a crispy, textured crust.
For this recipe, I used bubu arare—small rice crackers often found in ochazuke—to create a light and fragrant crunch.
The crisp texture of bubu arare is especially appealing, but you can also use panko breadcrumbs for an equally delicious result.
Feel free to choose whichever is easier to find and enjoy making it at home.
Ingredients
Chicken breast as needed
Shio koji 10% of the weight of the chicken
Garlic (grated) to taste
Mayonnaise as needed
Bubu arare or panko breadcrumbs as needed
Directions
1.Slice the chicken breast thinly. Rub in the shio koji and grated garlic, then marinate in the refrigerator for about 12 hours.
2.After marinating, gently rinse the chicken under running water and pat dry thoroughly.
3.Grind the bubu arare into a fine texture using a food processor (recommended for ease).
4.Lightly coat both sides of the chicken with mayonnaise, then cover evenly with the prepared coating.
5.Fry in oil at 170°C (340°F) until crispy. Since the chicken is thin, only a small amount of oil is needed.
The balance of crispy texture and tender chicken makes this dish especially enjoyable.
With simple, accessible ingredients, it’s a recipe you can easily bring into your everyday cooking.
I’ve also used bubu arare in a previous recipe, so if you’re interested, please take a look as well
→ See the previous recipe here
If you’d like to read this recipe in Japanese, you can find it here:
https://www.m-o-m-o-happy.com/taiwanese-style-chicken-cutlet-crispy-ji-pai-shio-koji-marinade/
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