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

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!