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Taiwanese Fried Chicken (XXL) is just like it’s name – super crunchy, super flavorful, and super-sized! For those who love Taiwanese Popcorn Chicken, this is the oversized version – and for anyone who loves fried chicken, I know you’ll agree that bigger is always better!
Watch the Taiwanese Fried Chicken (XXL) Recipe Video Below!
I was first introduced to Taiwanese Fried Chicken (XXL) when I visited Taiwan! I had the best time exploring all of the Taiwanese night markets and noticed this dish being sold at every one I visited – so I had to give it a try and boy am I glad I did! It’s just like Taiwanese Popcorn Chicken but is a whole chicken breast, sometimes served on a stick. I loved it so much I had to recreate it at home!
Table of Contents
Ingredients for Taiwanese Fried Chicken (XXL)
- chicken breasts – Taiwanese Fried Chicken (XXL) is traditionally made with chicken breast but if you prefer dark meat, you can substitute with chicken thigh. Just know that they will not be as big as a butterflied chicken breast.
- coarse sweet potato flour – see note below.
- neutral oil – my go-to neutral oil for frying is avocado oil. You can also use canola or vegetable oil. I do not recommend using sesame or olive oil for frying, due to the low smoking point.
- light soy sauce
- sugar
- garlic – I like to use a microplane to grate the garlic and ginger, as it creates a paste that works well in a marinade. I find it to be a lot easier, too (versus finely mincing the garlic and ginger).
- ginger
Spice Mixture
- five spice powder – Five Spice Powder is a commonly used spice blend in Chinese cooking – you can make your own at home but it’s also easily obtained at most grocery stores. It’s comprised of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds.
- paprika
- chili powder
- salt
- sugar
Key Tip
Sweet Potato Flour
Sweet Potato Flour is a key ingredient in making Taiwanese Fried Chicken (XXL) (as well as Taiwanese Popcorn Chicken and Air Fryer Taiwanese Popcorn Chicken)! You must use the “coarse” or “thick” version – the coarse texture is what gives the craggily, crunch that is synonymous with Taiwanese Fried Chicken.
I purchase mine from my local Chinese grocery (99 Ranch) but you can also find it on Amazon. The bag may also be labeled “sweet potato starch” – as long as it is the “thick” kind, you are good to go!
If you cannot find this, you can substitute with tapioca flour or even cornstarch – however, I recommend drizzling a little bit of marinade into the flour or starch to create the craggily bits before dredging.
Recipe Instructions
1. Prepare the Chicken and Spice Mixture
Take the chicken breast and butterfly it. Pound the chicken breast to about 1/4″ thick. Try to pound it as evenly as possible – this will help ensure the chicken cooks evenly. I like to use a mallet or a small sauce pan but you can also use a rolling pin, a can (covered with plastic wrap), or even a wine bottle!
In a small bowl, add five spice powder, paprika, chili powder, salt, and sugar. Mix together and set aside. This will be your spice mixture.
2. Marinate the Chicken
In a small bowl, add the chicken with light soy sauce, sugar, white pepper, garlic, and ginger. Let rest in fridge for at least 1 hour (up to 24 hours in the fridge).
3. Dredge the Chicken
Pour the sweet potato flour into a shallow bowl or plate. Take the marinated chicken and dredge in the sweet potato flour. Make sure to pack in the flour and avoid any bald spots.
Tip: Chicken must be wet from the marinade to ensure the dredge sticks well.
4. Fry the Chicken
In a heavy bottomed pot or dutch oven, add neutral oil. Over medium-high heat, heat the oil until 350°F and carefully lay the chicken into the oil.
Fry the chicken for 6-7 minutes, or until golden brown.
5. Dust the Taiwanese Fried Chicken with the spice mix
Lightly dust the fried chicken with the spice mixture. Make sure to cover both sides! Enjoy your Taiwanese Fried Chicken (XXL)!
Key Tip
Expert Tips
Marinate the Chicken
- I highly recommend you marinate your chicken for at least 1 hour but up to 24 hours in the fridge. Marinating your protein is an easy way to build flavor in your dishes. You also need the moisture from the marinade for the dredge to stick properly!
Sweet Potato Flour
- Sweet Potato Flour is a key ingredient in making Taiwanese Fried Chicken (XXL). The bag may also be labeled “sweet potato starch”. You must use the “coarse” or “thick” version – the coarse texture is what gives the craggily, crunch that is synonymous with Taiwanese Fried Chicken.
- I purchase mine from my local Chinese grocery (99 Ranch) but you can also find it on Amazon.
- If you cannot find this, you can substitute with tapioca flour or even cornstarch – however, I recommend drizzling a little bit of marinade into the flour or starch to create the craggily bits before dredging.
Avoid Bald Spots When Dredging
- Make sure to pack in the sweet potato flour – you want to avoid any bald spots on your Taiwanese Fried Chicken (XXL)!
- Make sure the chicken is wet from the marinade to ensure the dredge sticks well.
Watch the Oil Temperature
- Do not let your frying oil drop below 325-350F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. Frying at a low temperature will result in too much moisture and lead to your Taiwanese Fried Chicken being soggy.
Storage and Reheating Tips
You can store any leftover Taiwanese Fried Chicken in an airtight container in the refrigerator for up to 3 days.
To reheat the chicken, I prefer the air fryer – reheat the chicken for 8-10 minutes at 350°F or in the oven at 400° for 15 minutes. The exterior should be crispy while keeping the inside juicy!
If you love fried chicken as much as I do, check out my other Fried Chicken recipes – my Japanese Fried Chicken – Chicken Karaage and Fried Chicken Tenders are a crowd pleaser, my Chicken Katsu is so addictive, and my Korean Fried Chicken is out of this world delicious!
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 cups coarse sweet potato flour
- 3 cups neutral oil, for frying; I used avocado oil
- 2 tbsp light soy sauce
- 1/2 tsp sugar
- 2 cloves garlic, grated
- 1/2 inch ginger, grated
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 chicken breast & pound fillet to about 1/4" thick.
- Marinate chicken with light soy sauce, sugar, white pepper, garlic, and ginger. Let rest in fridge for at least 1 hour (up to 24 hours in the fridge).
- Dredge marinated chicken in sweet potato flour – make sure to pack in the flour! Chicken must be wet from marinade to ensure dredge sticks well.
- Fry at 350°F for 6-7 minutes or until golden brown.
- Dust with spice mixture & enjoy!
Notes
-
- I highly recommend you marinate your chicken for at least 1 hour but up to 24 hours in the fridge. Marinating your protein is an easy way to build flavor in your dishes. You also need the moisture from the marinade for the dredge to stick properly!
-
- Sweet Potato Flour is a key ingredient in making Taiwanese Fried Chicken (XXL). The bag may also be labeled “sweet potato starch”. You must use the “coarse” or “thick” version – the coarse texture is what gives the craggily, crunch that is synonymous with Taiwanese Fried Chicken.
-
- I purchase mine from my local Chinese grocery (99 Ranch) but you can also find it on Amazon.
-
- If you cannot find this, you can substitute with tapioca flour or even cornstarch – however, I recommend drizzling a little bit of marinade into the flour or starch to create the craggily bits before dredging.
-
- Make sure to pack in the sweet potato flour – you want to avoid any bald spots on your Taiwanese Fried Chicken (XXL)!
-
- Make sure the chicken is wet from the marinade to ensure the dredge sticks well.
-
- Do not let your frying oil drop below 325-350F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. Frying at a low temperature will result in too much moisture and lead to your Taiwanese Fried Chicken being soggy.
Storage and Reheating
You can store any leftover Taiwanese Fried Chicken in an airtight container in the refrigerator for up to 3 days. To reheat the chicken, I prefer the air fryer – reheat the chicken for 8-10 minutes at 350°F or in the oven at 400° for 15 minutes. The exterior should be crispy while keeping the inside juicy!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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