Taiwanese Fried Chicken
Crispy, flavorful, and undeniably irresistible, Taiwanese Fried Chicken is the perfect comfort food that brings the essence of night market street eats right to your kitchen. Featuring tender, bite-sized pieces of boneless chicken thighs marinated in a savory blend of soy sauce, rice wine, garlic, and aromatic five-spice powder, this recipe creates a mouthwatering fusion of textures and flavors. Coated in a unique mixture of cornstarch and sweet potato starch, each piece fries to golden perfection, delivering a signature crunch. Plus, the addition of fresh basil leaves, fried until crisp, adds a fragrant garnish that elevates the dish. Whether you're seeking a snack or a crowd-pleasing appetizer, this easy Taiwanese Fried Chicken recipe offers a quick prep time and restaurant-quality results in under an hour. Perfect for anyone craving authentic Asian street food!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 100 grams cornstarch
- 100 grams sweet potato starch
- 3 tablespoons soy sauce
- 2 tablespoons rice wine
- 4 cloves garlic, minced
- 1 teaspoon five-spice powder
- 1 teaspoon white pepper
- 0.5 teaspoon salt
- 1 teaspoon sugar
- 1 large eggs
- 0.5 teaspoon baking powder
- 1 liter vegetable oil, for frying
- 10 leaves fresh basil leaves
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside.
In a large bowl, combine soy sauce, rice wine, minced garlic, five-spice powder, white pepper, salt, and sugar. Mix well to prepare the marinade.
Add the chicken pieces into the marinade, ensuring each piece is well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best results.
In a separate bowl, mix the cornstarch, sweet potato starch, and baking powder together.
Beat the egg and add it to the marinated chicken. Mix well, ensuring each piece is coated with the egg mixture.
Prepare a deep frying pan or wok and heat vegetable oil to 180°C (350°F).
Dip each piece of marinated chicken in the starch mixture, ensuring an even coating, and gently shake off excess starch.
Fry the chicken pieces in batches to avoid overcrowding the pan, for about 4-5 minutes or until they turn golden brown and crispy.
Remove the chicken from the oil and drain on a paper towel-lined plate to remove excess oil.
In the same hot oil, briefly fry the fresh basil leaves for about 10-15 seconds until crispy. Remove and drain.
Serve the Taiwanese fried chicken sprinkled with the crispy basil leaves on top for an authentic flavor burst.
Nutrition Facts
Calories |
9812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 965.4 g | 1238% | |
| Saturated Fat | 142.3 g | 712% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.3 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 187 mg | 14% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1375 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
