XXL Taiwanese Fried Chicken
XXL Taiwanese Fried Chicken
Ingredients
For the Chicken
- 4 chicken breasts, sliced into thinner pieces
For the Marinade
- 6 tablespoons soy sauce
- 6 tablespoons soy sauce paste
- 9 teaspoons sugar
- 6 teaspoons five spice powder
- 4 1/2 teaspoons white pepper powder
- 3 teaspoons chicken bouillon powder
- 6 teaspoons salt
- 4 1/2 teaspoons garlic powder
- 1 egg white
- 1/4 cup tapioca starch
For Frying and Seasoning
- 2 cups sweet potato starch, coarse preferred, or tapioca starch
- 3 cups neutral oil, for deep frying, as needed
- 2 tablespoons seasoning powder, as needed
Instructions
- 1
Prepare the chicken: Place the sliced chicken breasts between two sheets of parchment paper. Using a meat mallet, pound the chicken flat until thin, aiming for an even thickness.
⏱️ 10 min
- 2
Make the marinade: In a large bowl, combine the soy sauce, soy sauce paste, sugar, five spice powder, white pepper powder, chicken bouillon powder, salt, garlic powder, egg white, and 1/4 cup tapioca starch. Mix all the ingredients thoroughly with a spoon until well combined and smooth.
⏱️ 5 min
- 3
Marinate the chicken: Add the flattened chicken breast slices to the marinade, ensuring each piece is fully coated. Gently massage the marinade into the chicken. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 4
Coat the chicken: While the chicken is marinating, prepare a shallow tray or plate with 2 cups of sweet potato starch (or tapioca starch). Take each marinated chicken piece and press it firmly into the starch, ensuring a thick and even coating on all sides. Gently shake off any excess starch.
⏱️ 10 min
- 5
Fry the chicken: Heat about 3 cups of neutral oil in a large pot or deep fryer over medium-high heat until it reaches 350°F. Carefully place 1-2 starch-coated chicken breasts into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for 5-7 minutes, flipping halfway through, until it is golden brown and crispy on both sides and cooked through. The internal temperature should reach 165°F.
⏱️ 20 min•🌡️ 350
- 6
Drain and season: Once fried, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. While the chicken is still hot, liberally sprinkle it with seasoning powder to taste.
⏱️ 5 min
- 7
Serve: Cut the XXL Taiwanese Fried Chicken into desired pieces using kitchen shears or a knife and serve immediately. Enjoy as a snack or part of a meal.
⏱️ 5 min
Kitchen Tools
XXL Taiwanese Fried Chicken
For the Chicken
- 4 chicken breasts, sliced into thinner pieces
For the Marinade
- 6 tablespoons soy sauce
- 6 tablespoons soy sauce paste
- 9 teaspoons sugar
- 6 teaspoons five spice powder
- 4 1/2 teaspoons white pepper powder
- 3 teaspoons chicken bouillon powder
- 6 teaspoons salt
- 4 1/2 teaspoons garlic powder
- 1 egg white
- 1/4 cup tapioca starch
For Frying and Seasoning
- 2 cups sweet potato starch, coarse preferred, or tapioca starch
- 3 cups neutral oil, for deep frying, as needed
- 2 tablespoons seasoning powder, as needed
Instructions
- 1
Prepare the chicken: Place the sliced chicken breasts between two sheets of parchment paper. Using a meat mallet, pound the chicken flat until thin, aiming for an even thickness.
⏱️ 10 min - 2
Make the marinade: In a large bowl, combine the soy sauce, soy sauce paste, sugar, five spice powder, white pepper powder, chicken bouillon powder, salt, garlic powder, egg white, and 1/4 cup tapioca starch. Mix all the ingredients thoroughly with a spoon until well combined and smooth.
⏱️ 5 min - 3
Marinate the chicken: Add the flattened chicken breast slices to the marinade, ensuring each piece is fully coated. Gently massage the marinade into the chicken. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 4
Coat the chicken: While the chicken is marinating, prepare a shallow tray or plate with 2 cups of sweet potato starch (or tapioca starch). Take each marinated chicken piece and press it firmly into the starch, ensuring a thick and even coating on all sides. Gently shake off any excess starch.
⏱️ 10 min - 5
Fry the chicken: Heat about 3 cups of neutral oil in a large pot or deep fryer over medium-high heat until it reaches 350°F. Carefully place 1-2 starch-coated chicken breasts into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for 5-7 minutes, flipping halfway through, until it is golden brown and crispy on both sides and cooked through. The internal temperature should reach 165°F.
⏱️ 20 min•🌡️ 350 - 6
Drain and season: Once fried, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. While the chicken is still hot, liberally sprinkle it with seasoning powder to taste.
⏱️ 5 min - 7
Serve: Cut the XXL Taiwanese Fried Chicken into desired pieces using kitchen shears or a knife and serve immediately. Enjoy as a snack or part of a meal.
⏱️ 5 min