When the craving for crispy, flavorful bites strikes, there’s nothing that satisfies quite like Taiwanese Fried Chicken. I remember the first time I indulged in this delight at a bustling night market, the golden pieces glittering on the vendor’s tray, steam wafting into the air. It was love at first crunch!
But what truly makes this dish stand out is its unique marination, combining the warmth of garlic, the zest of Shaoxing wine, and the captivating spice blend that dances across the palate. Whether you’re looking for an impressive dish to share with friends or a comforting meal to satisfy weekend hunger pangs, this recipe checks all the boxes.
The beauty of Taiwanese Fried Chicken lies not just in its stunning crispiness, but also in how adaptable it is; fry it, air-fry it, or bake it to your heart’s desire. Amazing flavors and crispy textures await—let’s dive into this culinary journey together!
Why is Taiwanese Fried Chicken a Must-Try?
Crispy Delights: Each bite is a spectacular crunch that transports you straight to the vibrant night markets of Taiwan.
Flavor Explosion: The marination infuses the chicken with rich garlic and warm spices, creating an unforgettable taste sensation.
Versatile Cooking Methods: Whether you prefer frying, air-frying, or baking, this recipe adapts to your cooking style without compromising on flavor.
Quick Prep Time: With just 10 minutes of hands-on work, you can prepare a dish that will wow your family and friends.
Crowd-Pleasing Dish: Perfect for gatherings, this Taiwanese Fried Chicken will have everyone asking for seconds! For more delicious options, check out our easy appetizers.
Taiwanese Fried Chicken Ingredients
Prepare to embark on a culinary adventure with these essential ingredients for delightful Taiwanese Fried Chicken.
For the Chicken Marinade
- chicken thighs – cut into 1 inch pieces for juicy tenderness.
- garlic – minced for a robust flavor boost.
- Shaoxing wine – adds depth; if unavailable, use dry sherry as a substitute.
- light soy sauce – enhances umami without overpowering the dish.
- salt – balances the flavors and elevates taste.
- white pepper – offers a subtle heat that complements the spices.
- garlic powder – for an extra layer of garlic goodness.
- five spice powder – a blend that brings a unique sweet and savory profile.
- chicken bouillon powder – intensifies the chicken flavor.
- sugar – balances the savory elements for a touch of sweetness.
For the Coating
- sweet potato flour – creates a heavenly crispy texture.
- cornstarch – helps achieve that golden crunch when frying.
For Frying
- vegetable oil – use 3-4 cups for deep frying to ensure even cooking.
For the Seasoning
- salt – adds flavor after cooking; adjust to taste.
- white pepper – gives a final touch of warmth.
- paprika – adds a beautiful color and a hint of smokiness.
- five spice powder – enhances the overall flavor profile when tossed.
- Thai basil – fried until crispy for a fragrant and delightful garnish.
Now you’re all set to create the crispiest Taiwanese Fried Chicken that will have everyone raving!
How to Make Taiwanese Fried Chicken
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Marinate: In a bowl, combine chicken pieces with minced garlic, Shaoxing wine, soy sauce, salt, white pepper, garlic powder, five spice powder, chicken bouillon powder, and sugar. Let it marinate for at least 1 hour, or overnight for deeper flavor. If using air-frying or baking, add 1 tablespoon of vegetable oil to the marinade.
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Coat: In a separate small bowl, mix together sweet potato flour and cornstarch. Toss the marinated chicken pieces in the mixture until they are completely coated, ensuring a delightful crispy layer.
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Fry Basil: Rinse and dry Thai basil thoroughly. Heat about 2 inches of vegetable oil in a medium pot to 325°F (162°C). Fry the basil leaves until they turn dark green and crispy, about 1 minute. Remove and let cool on a wire rack.
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Initial Frying: Prepare a wire cooling rack over a baking sheet. In small batches, carefully add the chicken using tongs, frying until lightly golden, about 1 minute. Remove and let rest before frying the next batch.
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Finish Frying: Increase the heat to 350°F (175°C) and fry the chicken in batches again for about 2 minutes or until the pieces float and turn golden brown. Remove and let rest on a wire rack to crisp up.
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Air-Frying Option: Preheat the air fryer to 400°F (204°C) and lightly grease the basket. Place chicken in a single layer, spray the tops with cooking spray, and cook for 5 minutes. Flip the chicken, coat with more cooking spray, and cook for another 5 minutes. Let rest for 5 minutes before giving it a final spray and cooking for an additional 5 minutes.
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Baking Option: Preheat your oven to 450°F (232°C). Place the coated chicken on a wire rack over a foil-lined baking sheet, spray with cooking spray, and bake for 15 minutes. Flip, coat with more cooking spray, and bake for another 10 minutes until crispy.
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Season: Mix the seasoning in a small bowl. Once the chicken is cooked, toss it in the seasoning mixture to taste and serve it hot, topped with the crispy fried Thai basil leaves.
Optional: Serve with a side of spicy dipping sauce for an extra kick!
Exact quantities are listed in the recipe card below.
Taiwanese Fried Chicken Variations
Feel free to get creative and make this dish your own with delightful twists and substitutions!
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Gluten-Free: Use almond flour and arrowroot starch instead of sweet potato flour and cornstarch for a gluten-free alternative without losing crunch. A flavorful option without compromising texture!
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Spicy Kick: Add chili powder or cayenne pepper to the marinade for an exciting heat level that will make your taste buds dance. Just a little heat can elevate your fried chicken to new heights!
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Herbal Infusion: Toss in some fresh ginger or lemongrass with the marinade for a fragrant twist that brings a new flavor layer to the dish. These aromatic additions will transport your taste buds straight to Southeast Asia.
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Coconut Coating: Swap half the sweet potato flour with desiccated coconut to give the chicken a uniquely sweet and crispy crust, perfect for a tropical vibe. Imagine that delightful crunch as you take a bite!
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Panko for Extra Crunch: For an ultra-crispy finish, substitute the sweet potato flour with panko breadcrumbs in the coating step. This Japanese-style breadcrumb will create a wonderfully textural bite that everyone will love.
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Oven-Baked Herb Chicken: For a lighter version, season the chicken with a medley of dried herbs like oregano and thyme, and bake instead of frying. A health-conscious yet satisfying alternative to enjoy.
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Vegetarian Option: Use tofu or cauliflower instead of chicken, marinate as directed, and proceed to coat and fry. This plant-based alternative will capture all the essence of Taiwanese flavors without the meat.
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Sesame Flavor: Drizzle some toasted sesame oil in the marinade for a nutty, rich twist that enhances every aspect of the chicken. This subtle addition can provide a delightful depth to the traditional recipe.
Let these variations inspire you to experiment while keeping the soul of Taiwanese Fried Chicken intact!
What to Serve with Taiwanese Fried Chicken?
Creating a delightful meal experience is easy when you have the perfect sides to complement your crispy masterpiece.
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Steamed Jasmine Rice: The fluffy texture of jasmine rice beautifully balances the savory richness of the chicken. It’s an ideal base for the tantalizing crispy bites.
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Cucumber Salad: A crunchy, refreshing cucumber salad coated in a light vinaigrette adds a zing that contrasts wonderfully with the fried chicken’s rich flavors.
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Taiwanese Popcorn Chicken: For a fun twist, serve these smaller, bite-sized pieces that echo the same delightful spices, creating a flavorful harmony on your plate.
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Garlic Green Beans: Sautéed green beans tossed with garlic provide a vibrant green element and a touch of crunch, making the meal more colorful and nutritious.
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Taiwanese Sweet Potato Fries: Crispy sweet potato fries offer a hint of sweetness that pairs perfectly with the spiced chicken. Each bite is a delightful surprise!
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Lemonade or Iced Tea: A refreshing drink like lemonade or homemade iced tea can cut through the richness of the chicken while keeping your palate refreshed.
Enjoy mixing and matching these sides for a vibrant feast that your family and friends will cherish!
How to Store and Freeze Taiwanese Fried Chicken
Fridge: Store leftover Taiwanese Fried Chicken in an airtight container for up to 3 days. To maintain crispiness, keep the chicken on a wire rack in the container to allow airflow.
Freezer: For longer storage, freeze the chicken pieces in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen for best results.
Reheating (Oven): Preheat your oven to 375°F (190°C) and place the chicken on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, until warmed through and crispy.
Reheating (Air Fryer): For extra crispiness, air fry the chicken at 375°F (190°C) for 5-7 minutes, making sure to space the pieces apart for even heating.
Make Ahead Options
These Taiwanese Fried Chicken pieces are perfect for busy cooks looking to save time! You can marinate the chicken with the garlic, Shaoxing wine, soy sauce, and spices up to 24 hours in advance, allowing the flavors to develop beautifully. For crispiness, coat the marinated chicken in sweet potato flour and cornstarch before storing. Simply refrigerate until ready to fry, ensuring a delightful crunch when cooked. On the day you plan to serve, heat your oil and fry the chicken until golden brown, tossing it with the seasoning just before serving. This efficient prep not only cuts down on last-minute cooking but also guarantees restaurant-quality taste at home!
Expert Tips for Taiwanese Fried Chicken
Marination Time: Allow the chicken to marinate for at least 1 hour or overnight; this ensures the flavors penetrate deeply for a deliciously savory bite.
Coating Technique: Coat the chicken evenly with the sweet potato flour and cornstarch mixture. This will help achieve the signature crispiness of Taiwanese Fried Chicken.
Temperature Matters: Ensure your oil is the right temperature (325°F/162°C for initial frying). If it’s too cool, the chicken will absorb more oil and become greasy.
Batch Frying: Fry the chicken in small batches to prevent overcrowding, which can cause uneven cooking and soggy results.
Crunchy Basil: When frying the Thai basil, keep a close eye as it cooks quickly. Crispy leaves add a delightful garnish and flavor to the dish!
Seasoning Balance: Taste the seasoning mixture before tossing the cooked chicken. Adjust salt and spices to suit your palate for the ultimate flavor experience.
Taiwanese Fried Chicken Recipe FAQs
How do I select the right chicken for frying?
Absolutely! When selecting chicken for your Taiwanese Fried Chicken, look for thighs with a good amount of meat and fat. They tend to be juicier and more flavorful than chicken breasts. Ensure the chicken is fresh, with a pink hue and no dark spots, which can indicate spoilage.
How should I store leftover Taiwanese Fried Chicken?
To maintain the delicious crunch, store your leftover Taiwanese Fried Chicken in an airtight container for up to 3 days. I recommend keeping the chicken on a wire rack within the container to allow airflow, which helps it stay crispy. If you don’t have a wire rack, place paper towels at the bottom.
Can I freeze Taiwanese Fried Chicken? How?
Yes, you can freeze it! After cooking, let the chicken cool completely. Arrange the pieces in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then, transfer the chicken to a freezer bag, removing as much air as possible. It can be stored for up to 3 months. When you’re ready to enjoy, you can reheat directly from frozen!
What’s the best way to reheat frozen Taiwanese Fried Chicken?
For reheating in the oven, preheat to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until heated through and crispy. If you prefer an air fryer, set it to 375°F (190°C) for 5-7 minutes, ensuring the pieces don’t touch for even reheating.
Can I modify the recipe for dietary restrictions?
Very much so! If you need a gluten-free option, you can substitute sweet potato flour with a gluten-free all-purpose flour blend. For a lower sodium version, use low-sodium soy sauce and omit the chicken bouillon powder. As always, if you’re cooking for someone with food allergies, double-check all ingredients for safety.
What common issues might I face when making Taiwanese Fried Chicken?
If the chicken ends up greasy, it may be because the oil wasn’t hot enough. Always check the temperature with a thermometer—325°F (162°C) for the initial fry is ideal. Also, avoid overcrowding the pot as that can lead to uneven cooking. If the coating doesn’t crisp up, ensure the chicken is thoroughly dried before applying the coating!
Crispy Taiwanese Fried Chicken: A Flavor Explosion at Home
Ingredients
Equipment
Method
- In a bowl, combine chicken pieces with minced garlic, Shaoxing wine, soy sauce, salt, white pepper, garlic powder, five spice powder, chicken bouillon powder, and sugar. Let it marinate for at least 1 hour, or overnight for deeper flavor.
- In a separate small bowl, mix together sweet potato flour and cornstarch. Toss the marinated chicken pieces in the mixture until they are completely coated.
- Heat vegetable oil in a medium pot to 325°F (162°C). Fry Thai basil leaves until dark green and crispy, about 1 minute. Remove and let cool.
- Prepare a wire cooling rack over a baking sheet. In small batches, carefully add the chicken and fry until lightly golden, about 1 minute. Remove and let rest before frying the next batch.
- Increase heat to 350°F (175°C) and fry the chicken in batches for about 2 minutes or until golden brown. Let rest on a wire rack.
- Preheat the air fryer to 400°F (204°C), lightly grease the basket. Cook chicken in a single layer, spray tops with cooking spray, and cook for 5 minutes. Flip, coat with more cooking spray, and cook for an additional 5 minutes.
- Preheat oven to 450°F (232°C). Place coated chicken on a wire rack over a foil-lined baking sheet, spray with cooking spray, and bake for 15 minutes. Flip, coat with cooking spray, and bake for another 10 minutes until crispy.
- Mix the seasoning in a small bowl. Toss cooked chicken in the seasoning mixture and serve hot, topped with crispy fried Thai basil.
