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This Taiwanese XXL fried chicken is a crispy and juicy delight coated in a vibrant marinade that bursts with flavor in every bite. The oversized chicken breast is perfect for sharing or indulging in a satisfying snack that feels special yet easy to prepare at home. With its crunchy tapioca starch crust and aromatic seasoning, this dish combines authentic Taiwanese street food vibes with homemade comfort.
I discovered this recipe while craving authentic Taiwanese street food and now it’s a favorite at family gatherings. The crispy coating with the five-spice aroma is a real crowd-pleaser.
Ingredients
- Chicken breast: large pieces chosen organic for the best flavor and tenderness
- Chinese cooking wine or beer: optional but adds a rich depth to the marinade
- Soy sauce: provides a savory foundation that enhances the overall taste
- Five-spice powder: a fragrant blend that lifts the chicken with warmth and complexity
- White pepper: adds subtle heat and an aromatic edge
- Garlic: minced fresh for a warm, inviting aroma
- Tapioca starch or sweet potato flour: creates the signature crisp coating you want
- Eggs: beaten act as a binding agent to hold the coating firmly
- Corn starch: adds extra crispiness to the fried layer
- Seasoning powder blends for finishing: provide a burst of flavor on the crispy crust
- Chili powder: adds heat and can be adjusted to personal spice preference
- Paprika: offers mild sweetness and color enhancement
- Garlic powder: deepens the savory notes
- Salt: balances all the flavors perfectly
Step-by-Step Instructions
- Savor the Marinade:
- Combine soy sauce, Chinese cooking wine or beer, five-spice powder, white pepper, and minced garlic in a bowl. Add the chicken breasts and coat thoroughly. Let the chicken sit for at least 20 minutes so it can absorb all the fragrant flavors, this step is crucial for juicy, flavorful results.
- Prepare the Crunchy Batter:
- Mix corn starch and beaten eggs in a separate bowl. Dip each piece of marinated chicken into this batter, making sure it is fully coated. Then press each piece generously into the tapioca starch or sweet potato flour so that every inch is covered. Let the coated chicken rest for 5 minutes to firm up the crust and help it crisp better during frying.
- Fry to Golden Perfection:
- Heat oil in a deep pan over medium-high heat until shimmering. Carefully add the chicken pieces one at a time. Fry for 8 to 10 minutes, turning occasionally, until the chicken is golden brown and its coating is crisped to perfection. Proper oil temperature is key to avoiding greasy chicken and achieving that perfect crunch.
- Season and Serve:
- Place the fried chicken on paper towels to drain excess oil briefly. Immediately sprinkle with your seasoning powder mixture generously so the spices stick well while the crust is hot. Serve as is or with your favorite dipping sauces for extra flavor.
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My favorite part is the five-spice powder in the marinade. It creates a unique aroma that instantly transports me to the bustling night markets of Taiwan where I first fell in love with this chicken. It’s a reminder that even simple street food can deliver big memories.
Storage Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 2 days. To keep the crust crispy, reheat it in an oven or air fryer rather than a microwave. This helps revive the crunchy coating without making it soggy.
Ingredient Substitutions
- You can swap Chinese cooking wine with a mild beer or omit it altogether if unavailable.
- Sweet potato flour can replace tapioca starch and gives a subtly different crispy texture.
- Adjust five-spice powder to your taste or use a mix of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns if preferred.
Serving Suggestions
- Serve this chicken alongside simple steamed rice or sticky rice to soak up the flavors.
- Add a fresh side salad with cucumber and carrot ribbons dressed lightly in rice vinegar for balance.
- A dipping sauce like spicy mayo, sweet chili, or plum sauce complements the crispy chicken wonderfully.
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Cultural Context
Taiwanese fried chicken is a beloved street food often sold at night markets where oversized pieces are fried to order. The use of tapioca starch is key for its unique crisp texture unlike typical wheat flour coatings. This recipe brings the taste of those vibrant outdoor food scenes right into your kitchen.
Frequently Asked Questions
- → What gives the chicken its crispy crust?
The combination of tapioca starch and corn starch in the batter creates a light, extra-crispy coating when deep fried.
- → How does marination affect the flavor?
Marinating the chicken in soy sauce, five-spice, garlic, and cooking wine infuses it with savory depth and enriches the aroma.
- → Can I adjust the spice level?
Yes, the chili powder amount can be adjusted to suit your preferred heat level without overpowering the other flavors.
- → What oil is best for frying?
Use a neutral, high smoke point oil like vegetable or canola oil to achieve a crispy crust without burning.
- → How to ensure juicy chicken inside?
Marinating properly and frying at the right oil temperature helps seal in moisture for juicy, tender meat.