If you’ve ever strolled through a night market in Taiwan, you’ve likely been seduced by the irresistible aroma of crispy, golden Taiwanese fried chicken. Known for its ultra-crunchy coating, juicy interior, and signature five-spice flavor, Taiwanese fried chicken is a beloved staple of Taiwanese street food. Whether served in XXL cutlets or bite-sized popcorn chicken form, it’s a dish that captures the heart of Taiwan’s vibrant street food culture.
In this article, we’re diving deep into an authentic Taiwanese Fried Chicken recipe, exploring everything from the key ingredients (yes, sweet potato flour is a must!) to the cultural roots behind this mouthwatering favorite. We’ll cover both the famous Taiwanese XXL fried chicken y Taiwanese popcorn chicken, so you can master both at home. Ready to fry up something incredible?
🍗 What is Taiwanese Fried Chicken?
Taiwanese fried chicken is a street food icon. Originating in Taiwan’s bustling night markets, this dish features marinated chicken that’s coated in sweet potato starch and deep-fried to perfection. The most famous versions are:
- Taiwanese XXL Fried Chicken Cutlet – A large, flattened chicken breast, typically the size of a face, served on a stick.
- Taiwanese Popcorn Chicken (鹽酥雞) – Bite-sized chicken chunks often served with crispy basil leaves.
What sets Taiwanese fried chicken apart from other fried chicken recipes is its unique blend of Taiwanese five-spice seasoning, el ajoy crispy sweet potato flour coating. The result is an explosive crunch with every bite and layers of umami from the marinade.
🛒 Ingredients for Authentic Taiwanese Fried Chicken
Let’s start with the basics. To recreate this famous Taiwanese dish at home, here’s what you’ll need:
🍗 Chicken
- 2 large boneless skinless chicken breasts (for XXL fried chicken)
o - 500g boneless chicken thigh (for popcorn chicken – juicier)
🧄 Marinade
- 4 cloves garlic, minced
- 1 cucharada de salsa de soja
- 1 tablespoon rice wine (or Shaoxing wine)
- 1/2 tablespoon oyster sauce
- 1/2 cucharadita de azúcar
- 1/4 teaspoon white pepper
- 1/4 teaspoon Chinese five-spice powder
- 1/2 teaspoon salt
🍠 Coating
- 1 cup sweet potato starch (not to be confused with potato starch or cornstarch)
- Optional: 1 teaspoon white pepper mixed into starch
- Optional: 1 egg for extra adhesion
🌿 For Frying & Garnish
- Oil for deep frying (neutral oil like canola or peanut oil)
- Fresh Thai basil leaves (for popcorn chicken version)
- Extra seasoning (a mix of salt, five-spice, chili powder, and white pepper)
🔪 Preparing the Chicken – Step-by-Step
Step 1: Butterfly or Cube the Chicken
For Taiwanese XXL Fried Chicken, place the chicken breast between two pieces of plastic wrap and gently pound it to about ½-inch thickness using a meat mallet. You want it flat but not falling apart.
For Taiwanese Popcorn Chicken, cut the chicken thighs into 1-inch chunks. Thighs are preferred because they stay juicy after frying.
Step 2: Marinate the Chicken
In a large bowl, mix all the marinade ingredients. Add the chicken and toss until evenly coated. Cover and let it marinate in the refrigerator for at least 1 hour, ideally overnight for maximum flavor.
Step 3: Coat with Sweet Potato Flour
When ready to fry:
- Remove the chicken from the marinade and let excess liquid drip off.
- If using, dip in beaten egg, then coat thoroughly with sweet potato starch.
- Press the starch in gently to ensure it adheres well and forms the signature bubbly crust during frying.
Step 4: Deep Fry to Crispy Perfection
- Heat oil in a deep pot to 170–180°C (340–360°F).
- Gently slide in the chicken cutlet or pieces.
- Fry in batches to avoid overcrowding.
🍗 For XXL Chicken Cutlets:
Fry for 5–6 minutes on each side until golden and crispy. Drain on a wire rack.
🍗 For Popcorn Chicken:
Fry the bite-sized pieces for 4–5 minutes until golden. During the last 30 seconds, drop in the basil leaves (watch out—they may splatter!).
Step 5: Season Generously
Once out of the fryer, sprinkle the hot chicken with a mix of:
- Sal
- White pepper
- Chili powder (optional, for a spicy kick)
- Five-spice powder
This Taiwanese fried chicken seasoning blend is what gives the dish its signature finish.
🎯 Tips for the Best Taiwanese Fried Chicken
- Use sweet potato starch, not cornstarch or flour – This is key to the crackly, bubbly crust.
- Marinate longer for deeper flavor – Overnight is best.
- Double fry if needed – For extra crunch, especially if doing popcorn chicken.
- Fry basil leaves separately – For safety, as they can splatter when added to hot oil.
- Let chicken rest before frying – This helps the starch adhere better and reduces oil splatter.
🇹🇼 Taiwanese Street Food Culture
Taiwanese fried chicken is more than a snack—it’s a cultural experience. You’ll find stalls selling it across Taiwan’s night markets like Shilin Night Market (Taipei) o Fengjia Night Market (Taichung). People line up for the Taiwanese XXL fried chicken, often held in paper bags and eaten on-the-go, while students and locals grab boxes of popcorn chicken for a quick bite between errands.
The popularity of this dish even reached international chains like Hot-Star Large Fried Chicken, which helped spread Taiwan’s chicken craze globally.
🍽️ How to Serve Taiwanese Fried Chicken
You can serve your homemade Taiwanese fried chicken as:
- A snack with bubble tea
- A main dish with steamed rice and sautéed veggies
- An appetizer with spicy mayo or garlic aioli
- Inside a bao bun or sandwich for a fusion twist
Garnish with fresh cilantro, fried basil, and a wedge of lime if you want to add freshness.
🧂 Taiwanese Popcorn Chicken Seasoning Mix
Want to recreate the authentic popcorn chicken seasoning? Try this blend:
- 1 tablespoon white pepper
- 1 teaspoon five-spice powder
- 1/2 cucharadita de ajo en polvo
- 1 cucharadita de sal
- 1/2 teaspoon chili powder (opcional)
Mix and store in a jar. Sprinkle liberally right after frying.
🌿 The Magic of Sweet Potato Flour
You might wonder: Why sweet potato flour? In Taiwanese cuisine, it’s the secret weapon for creating that signature crispy, bubbly coating. Unlike regular flour, sweet potato starch crisps up into light, crackling pockets, giving Taiwanese fried chicken its unique texture.
You can find it in most Asian grocery stores labeled as sweet potato starch o 地瓜粉.
🌏 Variations Around Taiwan
🐔 Taiwanese XXL Fried Chicken
- Giant, flattened chicken cutlet
- Served in paper sleeves
- Seasoned with chili and five-spice
🐔 Taiwanese Popcorn Chicken (Yán Sū Jī)
- Bite-sized thigh meat
- Fried with Thai basil leaves
- Topped with spiced seasoning mix
🐔 Spicy Fried Chicken
- Same base recipe but with added chili flakes and Sichuan peppercorns in the marinade or coating
🧧 Why Taiwanese Fried Chicken Is So Popular
- Crunch Factor – That sweet potato crust is addictive.
- Flavor Bomb – Five-spice, garlic, and soy come together for rich umami.
- Snackable – Easy to eat, even on the move.
- Versátil – Goes with noodles, rice, salads, or buns.
It’s one of those dishes that checks all the boxes: crispy, savory, aromatic, and deeply satisfying.
📜 Final Thoughts: Bring Taiwan Home
Whether you’re reminiscing about a trip to Taipei or discovering Taiwanese cuisine for the first time, this Taiwanese Fried Chicken recipe brings a taste of the night market straight to your kitchen. It’s easier than it looks and so rewarding—perfect for impressing friends or treating yourself to the crispy goodness you crave.
Fire up the oil, marinate that chicken, and get ready to fry your way to a Taiwanese culinary adventure.
Spanish 
English 
French 
Portuguese