Taiwanese Fried Chicken (台式鸡排)
Taiwanese street food is famous for its bold flavors and irresistible textures, and one of the most iconic snacks is the Taiwanese fried chicken cutlet. Crispy, juicy, and packed with flavor, this oversized, deep-fried delicacy has always been a crowd pleaser. Whether you're wandering through a bustling night market in Taipei or making it at home, this dish delivers an unforgettable crunch in every bite.
Ingredients
- 1 lb boneless skinless chicken thighs (or breasts)
Marinade
- 2 tablespoons light soy sauce
- 1 tablespoons Shaoxing wine
- 1 tablespoons sugar
- 1 ” ginger , grated
- 3 cloves garlic , grated
- 1 teaspoon white pepper
- 1 teaspoon five spice
Spice mix
- 1 teaspoon salt
- 1/4 teaspoon Chinese chili flakes
- 1/4 teaspoon paprika
- 1/4 teaspoon five spice
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
Frying
- 2 pints peanut oil (for frying) (*Footnote 1)
- 3 eggs
- 1/4 cup cornstarch
- 1 cup chunky sweet potato starch (or panko breadcrumbs) (*Footnote 2)
Serving options
- Lemon wedges
- Mayonnaise
Instructions
- Pound the chicken: Work on one at a time, place a piece of chicken on a cutting board and cover with plastic wrap. Using a meat tenderizer or the back of a heavy knife, pound the meat until it is 1/3” (8 mm) thick and even throughout. If using chicken breast and the piece is thick, slice the breast horizontally into two thin pieces before pounding.
- Marinate the chicken: Mix all the marinade ingredients together in a medium bowl. Place the beaten chicken thighs into a plate or tray and pour the marinade over them. Gently mix and rub so the marinade covers the meat evenly. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
- Set up cooking station: Beat the eggs in a wide bowl with the cornstarch until the cornstarch is mostly dissolved. It’s OK if small clumps remain. Place the sweet potato starch in a large bowl. Prepare a tray or plate for the breaded chicken, and a tray lined with a wire rack for the fried chicken.
- Prepare the spice mix: Combine all the spice mix ingredients in a small bowl.
- Bread the chicken: Work on one piece at a time, pick up a chicken piece to drain excess marinade, transfer into the egg mixture to coat well. Shake off excess egg mixture, then place onto the sweet potato starch. Coat both sides. Place onto the prepared tray.
- Fry the chicken: Heat the oil over medium-high heat to 365°F (185°C) in a wok or large pan with high sides. Carefully lower a breaded chicken into the oil. Fry for 2 minutes. Then carefully flip with a pair of tongs and fry for an additional two minutes. The chicken should be a light golden and cooked all the way through. Transfer onto the lined tray to drain off excess oil. Fry the rest of the chicken.
- Coat with the spice mix: While the fried chicken is still hot, sprinkle the spice mix evenly over both sides of the chicken.
- Serve immediately as a main dish. The chicken is tasty by itself, but some lemon wedges and a squeeze of mayo add a nice touch.
Notes
- Most of my recipes call for a high quality Chinese brand of peanut oil for its nutty flavor. This recipe only calls for regular peanut oil for its neutral flavor and high smoke point. You can also use other neutral high smoke point oil such as canola.
- Chunky sweet potato starch is the key ingredient that gives the fried chicken cutlets a light, fluffy and crispy texture. If it’s not available, panko breadcrumbs are a better alternative than regular sweet potato starch (or other types of starches). The cutlets texture will be different but should still taste good.
- To reheat: Reheat in a 400°F(200°C) oven or 350°F (176°C) air fryer until crispy and heated through.
- To make the dish gluten-free: Use tamari to replace soy sauce, use rice wine or dry sherry to replace Shaoxing wine.
Nutrition
Serving: 1serving, Calories: 366kcal, Carbohydrates: 17.6g, Protein: 24.9g, Fat: 21.4g, Saturated Fat: 4.6g, Cholesterol: 158mg, Sodium: 873mg, Potassium: 237mg, Fiber: 0.4g, Sugar: 4.5g, Calcium: 28mg, Iron: 2mg