The Best Taiwanese Fried Chicken Recipe You’ll Ever Try (Crispy, Juicy & Easy!)
I still remember the first time I had Taiwanese fried chicken—it wasn’t just food, it was an experience. The crunch was so loud I almost laughed, and the inside was so juicy I couldn’t stop eating.
I thought, “Why don’t more people know about this?” That’s why I’m sharing this recipe with you today.
If you love fried chicken, trust me, this version is going to win your heart. It’s simple, flavorful, and something you’ll want to make again and again.
What is Taiwanese Fried Chicken?
Taiwanese fried chicken is a famous street food from Taiwan. Unlike regular fried chicken, it’s extra crispy on the outside and super juicy inside. The chicken is marinated in soy sauce, garlic, and spices, then coated with sweet potato starch before frying. That starch is the secret to its crunch—it makes the coating airy and crisp instead of heavy.
Most people know it as “Taiwanese popcorn chicken” or “ji pai” (giant fried chicken cutlets). Either way, it’s a must-try if you’re into comfort food that’s bold and exciting.
Ingredients You Need
You don’t need anything fancy. Here’s what you’ll need to make it at home:
- Boneless chicken thighs (juicy and tender)
- Soy sauce
- Garlic (lots of it!)
- Sugar
- Five-spice powder (classic Taiwanese flavor)
- White pepper
- Sweet potato starch (for that special crunch)
- Oil for frying
- Fresh basil leaves (optional but highly recommended)
These are all easy to find in most Asian stores, and once you try this, you’ll always want to keep them around.
The Secret Marinade
The marinade is where all the magic begins. You simply mix soy sauce, minced garlic, sugar, five-spice powder, and white pepper. Let the chicken soak in it for at least 1–2 hours (overnight is even better).
This step makes sure the flavor goes deep into the meat, so every bite is savory, garlicky, and just slightly sweet. Don’t skip this part—it’s what makes Taiwanese fried chicken taste so different from other fried chicken.
The Special Coating (Why Sweet Potato Starch?)
Most fried chicken recipes use flour or cornstarch, but Taiwanese fried chicken uses sweet potato starch. When fried, it creates a bubbly, crispy crust that’s lighter but crunchier than anything else.
When you coat your marinated chicken in sweet potato starch, don’t press too hard—just lightly dust it so the texture stays rough. Those little bumps turn into the best crispy bits once fried.
Frying to Perfection
The frying part is simple if you follow these tips:
- Use medium-high heat (around 350°F / 175°C).
Too low and the coating gets soggy, too high and it burns. - Fry in small batches.
Don’t crowd the oil—this helps the chicken cook evenly and stay crunchy. - Double fry for extra crunch.
First fry the chicken until golden, remove it, let it rest for a minute, then fry it again quickly at a higher heat. This locks in the crunch.
The Final Touch: Fried Basil Leaves
One of the coolest things about Taiwanese fried chicken is the crispy basil leaves. Drop fresh basil into the hot oil for just a few seconds and they puff up, turning into a crunchy topping. It adds fragrance and makes the whole dish feel extra special.
How to Serve Taiwanese Fried Chicken
There are two popular ways to enjoy it:
- Popcorn-style bites – cut into small pieces, great for sharing or snacking.
- Giant cutlet style – flatten the chicken thigh and fry it whole, like a big crispy steak.
Sprinkle a little extra white pepper or chili powder on top, and you’re good to go. Serve it hot—it’s best when fresh out of the fryer.
Why You’ll Love This Recipe
- Crispy on the outside, juicy inside
- Packed with garlic and spice flavor
- Easy to make at home
- Tastes just like street food in Taiwan
- Fun and different from regular fried chicken
If you’re someone who loves bold flavors, this will become your new favorite fried chicken.
FAQs About Taiwanese Fried Chicken
Q: Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier. If you use breast, don’t overcook it.
Q: I can’t find sweet potato starch. Can I use cornstarch?
You can, but it won’t be as crispy. Potato starch is a closer substitute.
Q: Do I need to double fry?
It’s not required, but it makes the chicken extra crunchy, just like the street food version.
Q: What oil should I use for frying?
Use a neutral oil with a high smoke point, like canola or peanut oil.
Q: Can I bake or air fry instead?
Yes, but it won’t be quite the same. Air frying works better than baking for crunch.
Now you’ve got everything you need to make Taiwanese fried chicken at home. It’s bold, crunchy, and absolutely delicious. Once you try it, you’ll see why it’s one of the best street foods in the world.
