Taiwanese Fried Chicken (XXL)

A Taiwanese XXL fried chicken cutlet in a white paper wrapper.

5 from 4 votes

Taiwanese Fried Chicken (XXL)

This Taiwanese Fried Chicken (XXL) is a night market staple that you can find all over Taiwan! The chicken is pounded to an extra extra large size and fried to golden perfection then seasoned with a delicious spice blend!

Prep Time1

Cook Time6

Total Time1 6

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

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

US Customary - Metric

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.

Make sure to pack in the sweet potato flour - you want to avoid any bald spots! 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.

Store 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