Why My Taiwanese Fried Chicken Is So Crispy, Crunchy, and Loaded with Flavor

Taiwanese Fried Chicken is one of those iconic street foods that’s hard to forget. With its extra-large size, ultra-crispy exterior, and punchy five-spice seasoning, it delivers that perfect night market crunch in every bite. The starch coating gives it a unique crispy shell that shatters beautifully when you cut into it, revealing the juicy, marinated chicken inside.

Surprisingly Easy and Super Rewarding

Despite how impressive it looks, this dish is incredibly simple to pull off at home. You don’t need any fancy equipment, just a frying pan, a good marinade, and a mix of tapioca and cornstarch for that signature texture. From start to finish, it only takes about 30 minutes, making it ideal for a satisfying weeknight dinner or a weekend treat.

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Ingredients for Taiwanese XXL Chicken

This recipe uses straightforward pantry staples, but it’s the combination that makes it special. The marinade is a simple soy sauce and garlic base, while the spice mix leans into Taiwanese flavors with five spice, white pepper, and garlic powder. The tapioca starch is key. It’s what gives the crust that classic chew-crunch finish.

Chicken

• 1 large chicken breast, butterflied and flattened
• 1 tbsp soy sauce
• ¼ tsp white pepper
• 1 clove garlic, minced

Spice Mix

• ½ tsp salt
• ½ tsp sugar
• ½ tsp five spice powder
• ¼ tsp white pepper
• ¼ tsp garlic powder
• ¼ tsp paprika

Coating

• ¼ cup tapioca starch
• ¼ cup cornstarch

Optional Garnish

• Cucumbers
• Scallions

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How to Make XXL Fried Chicken

Step-by-Step Instructions

Start by slicing your chicken breast in half horizontally, then pound it out until evenly thin. This helps it cook quickly and gives it that dramatic XXL appearance.

Mix together soy sauce, garlic, and white pepper to marinate the chicken. Let it soak up those flavors for at least 15 minutes.

While it’s marinating, stir together your spice mix and prepare your coating. The combo of tapioca and cornstarch gives a light but shatteringly crisp crust.

Coat the chicken generously in the starch mixture, making sure every corner is covered.

Fry the chicken in oil heated to 350°F (175°C) for about 8 minutes, flipping once.

Drain on a wire rack and season both sides immediately with the spice mix while it’s hot.

Serve over a bowl of rice with cucumbers and scallions to balance out the richness.

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Tips and Variations

• Don’t skip the tapioca starch! It’s what gives Taiwanese fried chicken its unique texture.
• For extra flavor, marinate the chicken overnight.
• If you want even more crunch, double fry the chicken for 2 minutes after letting it rest.
• Blowtorch the top for added charred flavor (totally optional but delicious).
• Swap in boneless thighs if you prefer darker meat and a juicier bite.

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Frequently Asked Questions

What’s the best oil for frying this chicken?

Neutral oils like canola, vegetable, or peanut oil work great. Make sure it’s heated to 350°F (175°C) for the crispiest result.

Do I have to use tapioca starch?

Tapioca starch is ideal for that chewy-crisp texture, but if you can’t find it, substitute with potato starch or increase the cornstarch.

Can I bake or air fry this instead?

Traditional frying gives the best texture, but you can air fry it at 400°F (200°C) for about 12–15 minutes, flipping halfway, and spraying with oil for crispness.

How do I reheat leftovers?

Reheat in the oven or air fryer to restore crispiness. Avoid microwaving if you want to keep the crust intact.

What can I serve this with?

Rice bowls, Taiwanese pickles, cucumber salad, or even in a sandwich for a street-food twist.

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