taiwanese fried chicken recipe

The Best taiwanese fried chicken recipe

Oh, you’re in for a treat with Taiwanese fried chicken—this isn’t just chicken, it’s a whole experience. There’s something about that crispy, golden coating that makes it feel like a hug in food form. I first tried it at a little Taiwanese restaurant in my hometown when my kids were little, and I’ll admit, I was skeptical at first—too much oil, too much salt, too much… everything. But my boys, who were picky eaters back then, devoured it like it was the last slice of pizza on Earth. Now? It’s a staple in our house, whether it’s a lazy Sunday morning or a weekend gathering with friends. The kids love it because it’s crunchy and sweet, and honestly, it’s so much better than the sad, greasy chicken they’re used to from fast food. Plus, it’s not just a treat—it’s a way to bring a little bit of Asia into our home without the fuss of complicated dishes.

I’ll be honest, I’m always surprised by how healthy this recipe can be if you keep a few things in mind. The key isn’t to cut out the oil entirely—it’s about balancing it with the right ingredients. The secret’s in the marinade, which has a mix of spices that give it that deep, savory flavor without overpowering the natural goodness of the chicken. My family and I love that it’s versatile—you can eat it straight from the pan, or serve it with a side of rice and a fresh cucumber salad. It’s perfect for a casual weeknight dinner, but it also shines at bigger occasions, like a birthday party or a family dinner where you want something special but still easy. And the best part? It’s not just about the taste—it’s about the memories. Every time we make it, it’s like a little trip to Taiwan, and my kids get excited just thinking about it. Plus, the way the chicken stays juicy inside while being crispy outside? That’s a win in my book.

Taiwanese Crispy Fried Chicken (Taiwanese Style)

4.9 from 1270 votes

A classic Taiwanese fried chicken recipe featuring a light, airy dough and a crispy, golden-brown coating. Perfectly seasoned with a tangy, savory sauce.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 4 large chicken thighs (bone-in, skin-on)
• 1 cup cornstarch
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp MSG (optional)

For the Light Dough

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup warm water
• 1 tbsp vegetable oil

For the Sauce

• 1 cup tomato sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tsp black pepper
• 1 tbsp vegetable oil

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2 Prepare the chicken: Remove any excess fat from the chicken thighs. Cut each thigh into two pieces. Mix cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and MSG in a bowl. Coat each chicken piece generously with the mixture, ensuring all sides are covered.
3. 3 Prepare the light dough: In a separate bowl, mix flour, baking powder, and salt. Add warm water and vegetable oil, then stir until a soft dough forms. Let it rest for 10 minutes.
4. 4 Roll out the dough: Divide the dough into 8 equal pieces. Roll each piece into a thin circle (about 1/8-inch thick). Place each chicken piece in the center of a dough circle, then fold the dough over the chicken to enclose it completely.
5. 5 Fry the chicken: Place the sealed chicken pieces on the prepared baking sheet. Bake for 20 minutes, then flip and bake for another 10-15 minutes until golden brown.
6. 6 Prepare the sauce: In a small bowl, mix tomato sauce, soy sauce, oyster sauce, sugar, garlic powder, ginger powder, black pepper, and vegetable oil. Set aside.
7. 7 Serve: Drizzle the sauce over the fried chicken pieces and serve hot.

🔧Equipment

• Mixing bowls
• Kitchen shears
• Baking sheet
• Oven
• Measuring cups and spoons
• Whisk
• Rolling pin (optional)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 6❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 2🍬Sugars: 8🥩Protein: 28

📝Notes

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This Taiwanese fried chicken recipe is always a lifesaver for family gatherings because it’s crispy, flavorful, and surprisingly easy to make—no fancy equipment needed. The tangy, spicy marinade and buttery coating make it perfect for feeding a crowd, whether it’s a casual Sunday dinner or a holiday spread where everyone wants something hearty and delicious. Plus, it keeps well, so you can prep ahead and serve it fresh whenever the mood strikes.

❓ Frequently Asked Questions About Taiwanese Crispy Fried Chicken (Taiwanese Style)

What is the secret to achieving crispy and flavorful Taiwanese fried chicken?

The secret lies in a combination of techniques: using a double-frying method (first frying at a lower temperature to cook through, then frying again at a higher temperature to achieve crispiness), a thick, cornstarch-based batter (like the famous suan mai or chicken foot batter), and a well-seasoned marinade with a mix of soy sauce, sugar, cornstarch, and spices like black pepper, garlic, and ginger. Additionally, frying in high-quality vegetable oil at the right temperature (around 350–375°F / 175–190°C) ensures even crispiness without burning the exterior.

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Why does Taiwanese fried chicken have that unique tangy-sweet flavor?

The tangy-sweet taste comes from the suan mai (酸麵) batter, which is thickened with cornstarch and a mix of soy sauce, sugar, and sometimes vinegar or rice wine. The key is balancing sweetness (from brown sugar or honey) and umami (from soy sauce) while adding a slight acidity (like a small amount of vinegar or a splash of doubanjiang—fermented chili bean paste). Some recipes also include chili oil or Sichuan peppercorns for extra depth. The marinade often includes garlic, ginger, and black pepper to enhance flavor before frying.

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Can I make Taiwanese fried chicken without a deep fryer?

Yes! While a deep fryer is ideal for achieving the perfect crispiness, you can still make crispy fried chicken at home using a large pot or Dutch oven with enough oil. Here’s how: 1. Heat enough oil (about 2–3 inches deep) in a pot on medium-high heat. 2. Fry the chicken pieces in batches, turning frequently, until golden and cooked through (about 5–7 minutes per side). 3. For extra crispiness, transfer the chicken to a wire rack or paper towels to drain excess oil. 4. Double-fry trick: After frying once, let the chicken cool slightly, then fry again at a slightly higher temperature (375°F / 190°C) for 1–2 minutes to crisp it up further. Alternative: Use an air fryer (cook at 370°F / 185°C for 12–15 minutes, shaking halfway), but the texture won’t be as crispy as deep-fried.

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What’s the difference between Taiwanese-style fried chicken and American-style?

Taiwanese fried chicken differs in batter, seasoning, and cooking method: – Batter: Taiwanese chicken uses a thick, cornstarch-based batter (like suan mai or chicken foot batter) that’s tangy, sweet, and slightly sticky. American-style chicken typically uses a flour-based batter (like buttermilk or beer batter), which is lighter and less sticky. – Seasoning: Taiwanese chicken is more aromatic with garlic, ginger, black pepper, and sometimes Sichuan peppercorns or chili oil, while American chicken often relies on paprika, salt, and a milder seasoning. – Double-frying: Taiwanese chicken is often double-fried (cooked at a lower temp first, then crisped up again) for extra crunch, whereas American chicken is usually fried once. – Texture: Taiwanese chicken tends to be softer inside with a crispy, almost “crunchy” exterior, while American chicken can be softer or crispier depending on the recipe. – Serving style: Taiwanese chicken is often served with chili oil, soy sauce, or a sweet-savory dipping sauce, while American-style may include pickles, honey mustard, or ranch.

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How do I store and reheat Taiwanese fried chicken to keep it crispy?

To maintain crispiness when storing and reheating: – Storage: – Room temperature: Keep in an airtight container for up to 2 days (best for quick reheating). – Fridge: Store in the fridge for 3–4 days (cover tightly to prevent sogginess). – Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating. – Reheating: – Oven method: Preheat to 375°F (190°C), place chicken on a wire rack over a baking sheet, and bake for 10–15 minutes, flipping halfway. – Air fryer: Cook at 350°F (175°C) for 5–8 minutes, shaking halfway. – Stovetop (double-fry method): 1. Heat oil in a pan (350°F / 175°C) and fry chicken for 2–3 minutes until lightly golden. 2. Transfer to a paper towel to drain excess oil. 3. Fry again at 375°F (190°C) for 1–2 minutes for extra crispiness. – Pro tip: Avoid microwaving—it makes chicken soggy. Instead, use a toaster oven or air fryer for the best results.