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Let’s make the famous XXL chicken cutlet inspired by the crispy chicken from Taiwanese night market stalls. Big, crunchy, juicy, and deeply satisfying. Especially when it’s as large as your face. This is how I cook it at home. Shallow fried instead of deep fried. Still crisp and generous, without the greasy mess, and finished with seasoning just like they do at the night markets. To balance it out, I pair it with a persimmon and radish salad inspired by one I had at RVR, one of LA’s hottest restaurant. It adds brightness and contrast, and makes the whole plate feel good to eat from start to finish. Here’s to letting comfort and balance live on the same plate. 🍽 FULL RECIPE & STORY on Substack (Subscribe for free and get my Asian Pantry Starter Guide) 👉 https://happivore.substack.com/p/xxl-... Chapters: 00:00 Intro Time 01:11 Prep The Chicken 02:41 Cooking The Chicken 03:40 Salad Recipe On Substack 04:22 Let’s Eat Credits: Evelyn Yap & Kelvin Mak, for Happivore. #ChickenCutlet #TaiwaneseFood #NightMarketFood #AsianCooking #ComfortFood #Happivore #HomeCooking #NourishingRecipes