Size does matter, especially when it comes to Taiwanese-style fried chicken cutlets. One of Taiwan’s most famous street snacks, the fried chicken cutlet can be found at almost every night market and casual eatery there. And it’s a pretty distinctive style of fried chicken; unlike Korean fried chicken, where petite bone-in wings and drumlets are slathered in savoury sauces, or American Southern-style fried chook, where chunky chicken parts are marinated in buttermilk, dredged in flour and fried to a crisp, Taiwanese-style fried chicken cutlets are made with boneless breast meat, coated in batter (sometimes dredged in seasoned flour) and deep-fried till golden. The cutlet is then smothered in an aggressive shower of MSG-laden seasoning comprising salt, pepper and other spices. It’s quite irresistible.

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