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Din Tai Fung Crispy Chicken Cutlet with Special Sauce

How to prepare your Crispy Chicken Cutlet w/ Special Sauce:

  1. Thaw out the chicken strips in the fridge overnight.
  2. In a clean deep pan, pour your choice of cooking oil to around 1-2 inches high, or just enough for deep frying. Heat the oil over high heat until the temperature reaches 170C, for around 15-18 minutes. Note: If without a thermometer, dip the end of a wooden spoon or chopstick into oil. If the oil steadily bubbles around the utensil, it should be ready. If bubbling is too vigorous, oil is too hot.
  3. Deep fry the chicken until the skin is crispy and golden brown, around 5 minutes. If needed, fry in batches to avoid overcrowding the pan.
  4. Transfer the Chicken Cutlet to a plate lined with tissue to absorb the excess oil.
  5. Heat the sauce in a pan over medium heat (for around 3 minutes), or in the microwave just until warmed through (for around 45 seconds). Pour onto a clean plate.
  6. Cut the Chicken into desired pieces and place on top of the sauce and serve hot.

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