25-Min Taiwanese XXL Fried Chicken Recipe

Taiwanese XXL Fried Chicken is one of the most iconic stars of Taiwan’s night markets — and once you taste it, you’ll understand why. I still remember walking through Shilin Night Market, surrounded by the buzz of the crowd and glowing rows of food stalls, when the rhythmic pounding of giant chicken cutlets and the steady crackle of hot oil stopped me in my tracks. That first bite — audibly crisp, golden, and shatteringly crunchy on the outside, impossibly juicy and tender inside — was pure magic. This recipe brings that unforgettable night market flavor straight to your kitchen, delivering signature crunch, bold seasoning, and irresistible aroma in a streamlined version you can make in under 30 minutes.

25-Min Taiwanese XXL Fried Chicken Recipe

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Servings 2

Prep Time 15 minutes mins

Cook Time 10 minutes mins

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Ingredients

  

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For the chicken

• 1 large chicken breast
• Pinch of salt
• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• ¼ teaspoon five-spice powder
• ¼ teaspoon white pepper
• 2 cloves garlic, grated
• 3 cups cooking oil, high-smoking-point oil like avocado, grapeseed,

For the batter and coating

• 4 tablespoons cornstarch
• 2 large eggs
• 1½ cups sweet potato starch

For the seasoning

• ½ teaspoon salt
• ½ teaspoon five-spice powder
• ½ teaspoon white pepper
• ½ teaspoon paprika

Instructions

 

• To prepare the chicken, butterfly the chicken breast, then cover with plastic wrap and pound evenly until thin and large, about ½-inch thick.
• To season the chicken, in a bowl, sprinkle the salt over the chicken and mix well. Add the soy sauce, rice wine, five-spice powder, white pepper, and grated garlic, then mix until evenly coated. Let marinate while preparing the batter and seasoning.
• To make the batter, in a bowl, whisk together the cornstarch and eggs until smooth.
• To coat the chicken, dip the marinated chicken into the egg mixture, coating evenly. Press the chicken firmly into the sweet potato starch until fully coated, pressing well so the coating adheres and forms a craggy surface for extra crunch.
• To fry the chicken, in a pot over medium-high heat, heat the cooking oil to 335°F (170°C). Carefully lower in the chicken and fry for about 8 minutes, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove and drain on a wire rack to keep the crust crisp.
• To air-fry instead, preheat the air fryer to 375°F (190°C). Lightly spray the coated chicken with cooking oil and place in a single layer. Air-fry for 16–18 minutes, flipping halfway, until golden and cooked through. Ensure the internal temperature reaches 165°F (74°C).
• To season and serve, in a small bowl, combine the salt, five-spice powder, white pepper, and paprika. While the chicken is still hot, sprinkle the seasoning blend evenly over the surface. Slice into large strips and serve immediately.

Video

Notes

• Longer marination adds more flavor—if you have time, let it marinate for longer.
• Sweet potato starch gives that authentic night market crunch. You can find it in Chinese supermarkets or online.
• If you can't find sweet potato starch, replace it with cornstarch.
• Adjust the spice level in the seasoning mix to your preference.
• Pair this with my Taiwanese boba milk for the full experience!
• For an air-fryer version: spray the coated chicken with cooking oil, air-fry at 375°F (190°C) for 16–18 minutes, flipping halfway; sprinkle seasoning while hot.

Author: CiCi Li

Course: Appetizer, Main Course, Snack

Cuisine: Taiwanese