AI-generated photo.
Taiwanese · Signature, Night market · Taiwan
Chicken cutlet
Also called 雞排
Chicken cutlet (雞排), a Night market dish from Taiwan.
Pai editors’ mark 4 / 5
Plan, list, and collections
Chicken cutlet is cooked in Night market as its own plate, not as a copy of a restaurant menu. Pound chicken very thin, bread it, and fry a cutlet large enough to hang off the paper. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
78
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 43%
- Carbs 19%
- Fat 38%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 26 g of protein in the serving.
Suits · Low sodium
About 427 mg of sodium, under the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Frying makes this a harder plate when you feel unwell.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Chicken breast120 kcal
- Neutral oil53 kcal
- Breadcrumbs40 kcal
- All-purpose flour18 kcal
- Egg18 kcal
- White pepper1 kcal
Glycemic load
Estimated glycemic load for this count: 8.5. The bands come from the ingredient table.
Portion
One serving is about 250 kcal. Two portions would be about 500 kcal if you want a fuller plate.
Allergens. Egg, Gluten, Wheat
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 188 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap chicken breast for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 250 kcal | 13% |
| Protein | 26 g | 52% |
| Carbohydrate | 11.4 g | 4% |
| Fiber | 0.7 g | 3% |
| Total sugars | 0.7 g | 1% |
| Fat | 10.4 g | 13% |
| Saturated fat | 2.1 g | 11% |
| Cholesterol | 120 mg | 40% |
| Sodium | 427 mg | 19% |
| Potassium | 377 mg | 8% |
| Calcium | 33 mg | 3% |
| Iron | 1.4 mg | 8% |
| Magnesium | 35 mg | 8% |
| Zinc | 1 mg | 9% |
| Vitamin A | 29 mcg | 3% |
| Vitamin C | 0.1 mg | 0% |
| Vitamin D | 0.3 mcg | 2% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 12 mcg | 10% |
| Thiamin (B1) | 0.2 mg | 19% |
| Riboflavin (B2) | 0.3 mg | 23% |
| Niacin (B3) | 10.6 mg | 66% |
| Vitamin B6 | 0.9 mg | 50% |
| Folate | 35 mcg | 9% |
| Vitamin B12 | 0.4 mcg | 15% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- The method is a fry, so it stays out of the lightest group even when the rest of the plate is modest.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Slotted spoon
- Thermometer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
- Chicken breast2 breasts400 g
All-purpose flour2 tbsp20 g
Egg1 egg50 g
Breadcrumbs0.33 cup40 g
White pepper1 tsp2 g
Neutral oil2 tbsp26.37 ml
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap chicken breast for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set out a scale and the equipment for Chicken cutlet. Heat to 350°F / 177°C oil and give it 5 minutes so the surface is actually hot. Weigh chicken breast, all-purpose flour, egg, breadcrumbs, white pepper, neutral oil, kosher salt. Chicken cutlet is cooked in Night market as its own plate, not as a copy of a restaurant menu. Pound chicken very thin, bread it, and fry a cutlet large enough to hang off the paper. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Chicken cutlet is cooked in taiwan. Also called 雞排. Drain fried food on a rack, not on a piled paper towel that traps steam.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Chicken cutlet, until the edges take a little color. A thermometer in the thickest center beats guessing from the color.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Chicken cutlet at 350°F / 177°C oil. Start checking at 5 minutes. Chicken cutlet is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
Fry 5 min
- 🇹🇼 TaiwanEast Asiasig-taiwan-chicken-cutlet-step-4
Chicken cutlet, step 5
Step 5 · Chicken cutlet
5Check the center of Chicken cutlet, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇹🇼 TaiwanEast Asiasig-taiwan-chicken-cutlet-step-5
Chicken cutlet, step 6
Step 6 · Rest 5 min
6Rest Chicken cutlet for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in taiwan, with the sauce or garnish that belongs to it. Film Chicken cutlet in this shot order and no other: a skewer pulled from the center; citrus cut and squeezed off heat; scale and bowls in a flat lay; the sauce coating a spoon. Slate words for the editor: nacre, cedar, olive, basket, oven, drizzle, tender, jute, windowlight, kiln.
Rest 5 min
How you know it is done
Chicken cutlet is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
If it goes wrong
- Chicken cutlet looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Chicken cutlet turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Chicken cutlet, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Chicken cutlet belongs to Night market. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Pound chicken very thin, bread it, and fry a cutlet large enough to hang off the paper.
Allergens in the required list: Egg, Gluten, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.