Description
Unlike the traditional powdered type, this chicken cutlet is dipped in a special wet batter before frying, offering a Western-style, extra-crunchy texture.
Restaurants serving Crispy Batter Da Ji Pai
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken breast
- Flour
- Cornstarch
- Baking powder
- Garlic
Instructions
- [Authentic Recipe]
- Butterfly and pound a chicken breast to face-size. Marinate with garlic, soy sauce, sugar, and a little five-spice.
- Mix flour, cornstarch, baking powder, a little oil, and water in a bowl to make a thick, wet batter specifically for the 'Crispy' (Cui Pi) texture.
- Dip the marinated chicken thoroughly into this batter, letting excess drip off.
- Carefully drop into 180°C hot oil, frying until the thick batter puffs up into a crunchy, golden brown crust.
- Drain oil well and sprinkle with special salt and pepper (or chili powder). The hard crust seals in the meat's juices perfectly.
Learn more Spice, substitutes, tips
Key spices
White pepper
Substitutes at Japanese supermarkets
Store-bought tempura or fried chicken batter
Pairing
Lemon Green Tea
Trivia
[Hardcore] There are two main religions of Da Ji Pai: 'Traditional Powder (Digua Fen)' and 'Crispy Batter (Cui Pi)'. This one charms with a Western junk-food vibe akin to KFC.
Eating tips & etiquette
[Unique Eating] Because the batter is thick and heavy, washing down the oil with refreshing, tart lemon tea or fruit tea is justice!
Allergen
Wheat, Chicken, Soy