There’s a certain thrill in replicating the delightful flavors of street food at home, and this Taiwanese Fried Chicken recipe brings you those crispy, tender cutlets right to your kitchen. Picture this: the satisfying crunch of perfectly cooked chicken, seasoned with zingy chilli salt and accentuated by aromatic basil. When I first tried this iconic dish from a lively night market, I was captivated by its unique flavors and textures. Now, I can’t resist whipping it up for a family dinner or a casual gathering with friends.
The beauty of this dish lies in its versatility; you can adjust the spice levels to tantalize even the most discerning palate. Whether you’re looking for a quick appetizer or a hearty main course, these crispy chicken cutlets deliver every time. Join me in creating a meal that’s not just easy to make, but also brings the heart of Taiwanese cuisine to your table. Let’s dive into this mouthwatering recipe that will surely become a favorite!
Why is Taiwanese Fried Chicken a must-try?
Crispy Perfection: The double-frying technique ensures a crispy texture that’s simply irresistible.
Flavorful Spice: The zingy chilli salt elevates the taste, creating a gourmet experience at home.
Customizable: Adjust spice levels and herbs to perfectly match your taste preferences.
Quick Preparation: Ready in under an hour, making it ideal for busy weeknights.
Crowd-Pleaser: Perfect for sharing at gatherings, it’s sure to impress family and friends.
Versatile Dish: Serve it as an appetizer or a main course—either way, it shines!
Taiwanese Fried Chicken Ingredients
For the Chicken Cutlets
• Chicken Breast – The main protein; provides meatiness. Substitute with chicken thighs for juiciness.
• Soy Sauce – Adds umami and saltiness; use light soy sauce for a milder taste.
• Shao Xing Wine – Enhances flavor; substitute with dry sherry or omit for a non-alcohol version.
• Garlic (grated) – Adds depth of flavor to the marinade.
• Sugar – Balances the savory flavors in the marinade.
• White Pepper – Adds mild heat; can substitute with black pepper.
• Chinese Five Spices – Infuses traditional flavor; available in specialty stores or online.
For the Coating
• Sweet Potato Starch – Creates a crisp coating. If unavailable, use potato starch or tapioca starch.
• Plain Flour – Adds structure and crispiness. Can substitute with all-purpose flour.
• Baking Soda – Helps achieve a light, airy texture in the crust.
• Eggs – Binds the coating to the chicken. Can replace with a flax egg for a vegan option.
For Frying and Garnish
• Oil (for frying) – Essential for deep frying; can use vegetable, canola, or sunflower oil.
• Basil Leaves – Adds aromatic flavor; optional but recommended for authenticity. Other herbs can be substituted if desired.
• Chilli Salt Mix – Combines garlic powder, paprika, white pepper, and fine salt for seasoning.
Enjoy the delightful process of making Taiwanese Fried Chicken, where every ingredient plays a vital role in creating the perfect crispy and flavorful dish!
How to Make Taiwanese Fried Chicken
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Prepare the Chicken: Slice chicken breasts in half lengthwise, then gently pound them to flatten for even cooking. This helps create those tender and juicy cutlets you’ll love.
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Mix the Coating: In one large bowl, combine sweet potato starch, plain flour, and baking soda. In another bowl, beat the eggs until lightly mixed. This dual bowl method sets you up for a perfect coating!
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Marinate the Chicken: Marinate the chicken cutlets in a mixture of soy sauce, grated garlic, Shao Xing wine, sugar, white pepper, and Chinese five spices for at least 30 minutes. For the best flavor, let them soak overnight if you can!
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Coat the Chicken: Dredge each marinated chicken cutlet in the beaten eggs first, followed by the starch-flour mixture. Make sure to cover every inch for a crispy finish!
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Heat the Oil: Heat your frying oil to 340-350°F. This temperature ensures a golden, crispy crust while keeping the chicken juicy inside.
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Fry the Chicken: Fry the coated chicken for about 3-4 minutes, or until the pieces begin to float. Remove them to cool slightly before the second fry.
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Double Fry for Extra Crispiness: Return the chicken to the hot oil and fry until golden brown, ensuring each piece is crunchy and delightful. Drain on a cooling rack, allowing excess oil to drip away.
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Fry the Basil Leaves: Quickly fry basil leaves in the hot oil until they become crispy. This adds a touch of flavor and a stunning garnish for your final presentation.
Optional: Serve with a side of spicy mayo or your favorite dipping sauce for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Taiwanese Fried Chicken?
Experience a delightful array of sides that make your crispy chicken cutlets shine even brighter on the dinner table.
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Steamed Jasmine Rice: This simple, fragrant rice complements the chicken’s seasonings perfectly and balances its crispy texture.
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Spicy Mayo Dip: A creamy and zesty addition that adds a burst of flavor, enhancing every bite of your fried chicken.
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Pickled Vegetables: The tangy crunch of pickled cucumbers or radishes provides a refreshing counterpoint to the rich flavors of the chicken.
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Garlic Noodles: Silken, garlic-infused noodles bring in a savory element that pairs seamlessly with the chicken’s spice profile.
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Asian Slaw: A colorful mix of cabbage, carrots, and sesame dressing brings crunch and freshness, making for a vibrant side.
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Fried Tofu Bites: If you want to keep it plant-based, crispy tofu can be an ideal accompaniment, mirroring the chicken’s crunch.
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Cucumber Salad: A light, crisp salad dressed in rice vinegar adds a cooling balance to the warmth of the fried chicken.
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Bubble Tea: A fun drink to complement the meal, its sweetness pairs well with the savory chicken, making it a crowd-pleaser.
Each side reflects a unique texture or flavor that together creates a joyous celebration of flavors and fun around your meal.
How to Store and Freeze Taiwanese Fried Chicken
Fridge: Store leftover Taiwanese fried chicken in an airtight container for up to 2 days. To maintain its crispiness, avoid stacking pieces if possible.
Freezer: For longer storage, freeze cooled chicken pieces in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for up to 3 months.
Reheating: To restore crispiness, reheat frozen chicken in the oven at 375°F for about 15-20 minutes. You can also pan-fry for a few minutes to keep that delectable crunch.
Make-Ahead Tips: Marinade chicken cutlets ahead of time and coat them, then freeze uncooked for a quick meal option when you’re short on time!
Taiwanese Fried Chicken Variations
Get ready to personalize your Taiwanese fried chicken experience with these fun, flavorful twists!
- Vegetarian: Substitute chicken with firm tofu for a delicious plant-based option. Just marinate and fry just like the chicken!
- Gluten-Free: Use a combination of rice flour and gluten-free all-purpose flour to achieve that crispy coating without the gluten. Your taste buds won’t know the difference!
- Herb Infusion: Experiment with fresh herbs like cilantro or mint for a refreshing twist. Their unique flavors will lift your dish to new heights!
- Spicy Kick: Add cayenne pepper or chili flakes to your seasoning mix for an extra layer of heat. It’s perfect for spice lovers!
- Savoury Sweet: Mix in a dash of honey or maple syrup into your marinade for a delightful sweet-savory flavor that will surprise your palate.
- Smoky Flavour: Swap the chili salt for smoked paprika to create a delicious smoky version of your fried chicken. It’s sure to impress the grill masters at your table!
- Exotic Touch: Try adding a pinch of sesame oil to your marinade for an infusion of nutty flavor. It’ll offer a rich depth that truly embodies Asian cuisine.
- Crispy Crunch: Toss in some crushed cornflakes or panko breadcrumbs to the flour mixture for an even crunchier finish. A textural delight in every bite!
Expert Tips for Taiwanese Fried Chicken
Oil Temperature: Ensure your oil is between 340-350°F; too cool leads to greasy chicken, while too hot could burn the coating.
Double Frying: For maximum crunch, don’t skip the second fry. Allow the chicken to cool in between for an extra crispy texture.
Marination Time: Marinating the chicken for at least 30 minutes is vital for infusing flavors. Overnight marination elevates the taste even more!
Coating Coverage: Make sure to thoroughly coat each piece with the egg and starch-flour mixture. This step is crucial for that signature crispy crust.
Custom Spice Levels: Adjust the chilli salt mix to suit your taste. Start small and increase gradually to find your perfect balance in Taiwanese Fried Chicken.
Make Ahead Options
These Taiwanese Fried Chicken cutlets are perfect for meal prep, making your busy weeknights much simpler! You can marinate the chicken in the soy sauce mixture for up to 24 hours in advance, allowing the flavors to penetrate deeply. Additionally, prepare the coatings (sweet potato starch, flour, and baking soda) and keep them separate in an airtight container for up to 3 days. When you’re ready to serve, proceed with dredging the marinated chicken in the egg wash followed by the coating, then fry them as instructed. To maintain their signature crispiness, avoid overcrowding the frying oil and ensure it’s at the right temperature (340-350°F). Enjoy the convenience of homemade Taiwanese Fried Chicken without the rush!
Taiwanese Fried Chicken Recipe FAQs
What is the best chicken to use for Taiwanese fried chicken?
Absolutely! While chicken breast is commonly used for its lean meatiness, I recommend using chicken thighs for an extra juicy bite that won’t dry out during frying. Opt for boneless, skinless cuts for the best results.
How should I store leftover Taiwanese fried chicken?
Leftover Taiwanese fried chicken can be stored in an airtight container in the fridge for up to 2 days. To keep them crispy, avoid stacking the pieces; instead, lay them flat and consume within a couple of days for the best experience!
Can I freeze Taiwanese fried chicken?
Yes, you can! To freeze, first arrange the cooled fried chicken pieces in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer bag, ensuring they’re sealed tightly. Enjoy within 3 months for optimal flavor and texture.
How do I reheat frozen Taiwanese fried chicken?
For the best crispy results, reheat frozen pieces in the oven at 375°F for about 15-20 minutes. If you prefer, a quick pan-fry in a bit of oil for a few minutes also works wonders for restoring that crunchy coating!
Can I adjust the spice levels in the seasoning?
Very much so! The beauty of Taiwanese fried chicken is its customization. Start with a smaller amount of chilli salt, taste, and then gradually add more according to your heat preference. Feel free to experiment with different spices as well!
Are there any dietary considerations I should keep in mind?
If you’re cooking for someone with dietary restrictions, you can make this dish vegan by substituting the eggs with a flax egg and ensuring that the marinade’s ingredients are free of allergens. For pets, avoid giving them fried foods as they may not digest them well.
Taiwanese Fried Chicken: Crispy Delights You Can Customize
Ingredients
Equipment
Method
- Slice chicken breasts in half lengthwise, then gently pound them to flatten for even cooking.
- In one bowl, combine sweet potato starch, plain flour, and baking soda. In another bowl, beat the eggs until lightly mixed.
- Marinate the chicken cutlets in soy sauce, garlic, Shao Xing wine, sugar, white pepper, and Chinese five spices for at least 30 minutes.
- Dredge each marinated chicken cutlet in beaten eggs first, then in the starch-flour mixture.
- Heat frying oil to 340-350°F.
- Fry coated chicken for about 3-4 minutes until pieces begin to float, then cool slightly before second fry.
- Return chicken to hot oil and fry until golden brown, then drain on a cooling rack.
- Quickly fry basil leaves in hot oil until crispy.