Taiwanese Fried Chicken (XXL) – AUTHENTIC! (VIDEO)
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Taiwanese Fried Chicken (XXL) is just like it’s name – super crunchy, super flavorful, and super-sized! Learen how to mazke this popular Taiwanese street food at home!
Watch the Taiwanese Fried Chicken (XXL) Recipe Video!
A Note from CJ
Taiwanese XXL Fried Chicken is so good!
For those who love Taiwanese Popcorn Chicken or Air Fryer Taiwanese Popcorn Chicken, this is the oversized version! You know how much I love my fried chicken – this recipe was inspired by my visits to Taiwan, where you could find this oversized snack at every night market!
If you also love fried chicken, try Chicken Karaage, Fried Chicken Tenders, Chicken Katsu, Korean Fried Chicken, classic Fried Chicken, or Air Fryer Fried Chicken!
My son loved this so much, I made it twice in the week. So tasty!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken breasts – this is usually made with chicken breast but if you prefer dark meat, you can substitute with chicken thigh.
- coarse sweet potato flour – This is a key ingredient! You must use the “coarse” or “thick” version – the coarse texture is what gives the craggily, crunch. The bag may also be labeled “sweet potato starch”. If you cannot find this, you can substitute with tapioca flour or cornstarch – I recommend drizzling a little bit of marinade to create the craggily bits before dredging.
- garlic & ginger – use a microplane to grate the garlic and ginger, as it creates a paste that works well in a marinade (and it’s a lot easier!)
- five spice powder – Use homemade or store bought – make sure it’s the Chinese version that has star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds.
How to Make Taiwanese Fried Chicken
Butterfly, Pound, and Marinate Chicken – Butterfly the chicken breast with a knife & pound the fillet to a 1/2″ thickness. Add the chicken to a bowl and add light soy sauce, sugar, white pepper, garlic, and ginger and mix to combine. Let marinate in the fridge for at least 1 hour (up to 24 hours in the fridge).
Dredge Chicken – Add the coarse sweet potato flour to a plate or baking sheet. Dredge the marinated chicken in sweet potato flour, using your hands to pack in the coating well, ensuring there are no bald spots on the chicken. Let rest while you heat up the neutral oil in a large pot.
Fry and Sprinkle Seasoning – Add the oil to a large heavy bottom pot or wok over medium high heat to 350°F Fry the chicken cutlets at 350°F for 6-7 minutes or until golden brown and the internal temperature of the chicken reaches 165°F. In a small bowl, mix the five spice, paprika, chili powder, salt, and sugar. Sprinkle the spices onto the chicken and enjoy!
Key Tip
CJ’s Storage & Reheating Tips
Store any leftover Taiwanese Fried Chicken in an airtight container in the refrigerator for up to 3 days.
Reheat the chicken for 8-10 minutes at 350°F in the air fryer or in the oven at 400° for 15 minutes. The exterior should be crispy while keeping the inside juicy!
If you tried this Taiwanese Fried Chicken (XXL) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Taiwanese Fried Chicken (XXL)
Ingredients
Chicken
- 2 chicken breasts, 1 per person
- 2 tbsp light soy sauce
- 1/2 tsp sugar
- 1/2 tsp white pepper
- 2 cloves garlic, grated
- 1/2 inch ginger, grated
- 2 cups coarse sweet potato flour
- 3 cups neutral oil, for frying; I used avocado oil
Spice Blend
- 1/2 tsp five spice powder
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp sugar
Instructions
- Butterfly the chicken breast with a knife & pound the fillet to a 1/2" thickness.
- Add the chicken to a bowl and add light soy sauce, sugar, white pepper, garlic, and ginger and mix to combine. Let marinate in the fridge for at least 1 hour (up to 24 hours in the fridge).
- Add the coarse sweet potato flour to a plate or baking sheet. Dredge the marinated chicken in sweet potato flour, using your hands to pack in the coating well, ensuring there are no bald spots on the chicken. Let rest while you heat up the neutral oil in a large pot.
- Add the oil to a large heavy bottom pot or wok over medium high heat to 350°F Fry the chicken cutlets at 350°F for 6-7 minutes or until golden brown and the internal temperature of the chicken reaches 165°F.
- In a small bowl, mix the five spice, paprika, chili powder, salt, and sugar. Sprinkle the spices onto the chicken and enjoy!
Video
Notes
- chicken breasts – this is usually made with chicken breast but if you prefer dark meat, you can substitute with chicken thigh.
- coarse sweet potato flour – This is a key ingredient! You must use the “coarse” or “thick” version – the coarse texture is what gives the craggily, crunch. The bag may also be labeled “sweet potato starch”. If you cannot find this, you can substitute with tapioca flour or cornstarch – I recommend drizzling a little bit of marinade to create the craggily bits before dredging.
- garlic & ginger – use a microplane to grate the garlic and ginger, as it creates a paste that works well in a marinade (and it’s a lot easier!)
- five spice powder – Use homemade or store bought – make sure it’s the Chinese version that has star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Taiwanese XXL Fried Chicken recipe was originally published in September 2021, and updated in February 2026.
No need to go to Taiwan when you have this recipe!!
Made this last week and came out so good
My son loved this so much, I made it twice in the week. So tasty! Thanks