Taiwanese Fried Chicken
If you've ever wandered through a Taiwanese night market, chances are you’ve been drawn to the intoxicating aroma of freshly fried chicken.
It’s impossible to resist those massive, crispy cutlets, served piping hot in paper bags. This recipe brings that magic home with a healthier twist, thanks to the air fryer.
Whether you're recreating a night market vibe or just looking for a healthier comfort food fix, this gluten-free Taiwanese fried chicken is guaranteed to impress.
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About this recipe
What Is Taiwanese Fried Chicken?
Taiwanese fried chicken is a street food favourite, famous for its crispy, golden coating and bold, savoury flavours.
Traditionally served as large, crunchy cutlets at bustling night markets, it’s the ultimate indulgence for anyone craving comfort food.
But what if you could recreate that crispy perfection in a healthier way?
Enter the air fryer, your new best friend for making crispy chicken with a fraction of the oil.
Why Choose the Air Fryer for Taiwanese Fried Chicken?
I know, I know - it seems like every millennial is talking about air fryers these days.
But when it comes to crispy fried food, this kitchen gadget has completely changed the game.
With just a small amount of oil, you can achieve a perfectly crispy crust that rivals the deep-fried version, without the excess grease. It’s a guilt-free alternative that doesn’t sacrifice on flavour or texture.
The Secret to Ultra-Crispy Chicken: Butterflying and Tenderising
To get the perfect Taiwanese fried chicken at home, the key is to butterfly and tenderise your chicken.
This ensures that the meat cooks evenly and stays juicy, while achieving that crispy outer crust.
Butterflying the chicken breasts mimics the oversized cutlets you’d find at night markets, but chicken thighs are a fantastic option for those who prefer a juicier, more flavourful bite.
Air Fryer vs. Deep Fryer: Which Is Better?
While deep frying is the classic method for Taiwanese fried chicken, the air fryer offers a healthier alternative with the same great taste.
You get all the crunch without the excess oil, making it a perfect option for anyone looking to enjoy their favourite street food with a lighter twist.
Why You’ll Love This Recipe
This Taiwanese fried chicken recipe delivers ultra-crunchy, gluten-free fried chicken with less oil, more convenience, and all the flavour you love.
Whether you choose chicken breasts or thighs, this recipe gives you the authentic street food experience, with a fraction of the effort and none of the guilt. Perfect for busy weeknights or satisfying a street food craving at home!
Ingredients
For the chicken:
- 2 large chicken breasts, butterflied. Substitute with chicken thighs if preferred.
- 1 tbsp cornflour/cornstarch for tenderising
- 1 tsp Chinese five spice powder
- 1 tsp ground white pepper
- 1 tsp garlic powder
- 1 tsp paprika powder
- 1 tsp chilli flakes
- 1/2 tsp salt
- 2 tbsp light soy sauce
- 1/2 tbsp Chinese cooking wine
- 1 clove garlic, minced
- 1 tbsp cooking oil
For the coating:
- 70g tapioca or potato flour
- 2 tbsp cornflour
- 1 tsp baking powder
Seasoning to serve:
- 1 tsp paprika powder
- 1 tsp black pepper
- 1 tsp salt
Pair it with
Instructions
- Butterfly the chicken breasts to make it one bigger piece, or several smaller ones if preferred. Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.
- With a rolling pin, roll all over the piece of butterflied chicken breast to tenderise and achieve the same thickness.
- Combine all the seasoning together to make a loose paste and coat the chicken breasts. Refrigerate and leave to marinate for at least 15 mins. An hour is best for more flavour.
- Once ready to cook, combine the flours and baking powder together in a large bowl and cover generously each chicken breast. Dust off any excess.
- To cook
- If air-frying:
- Spray your air-fryer basket with cooking oil. Brush each chicken breast on both sides with cooking oil.
- Cook each chicken piece on 205ºC/400ºF, brush over oil and turn over at 5 min intervals. Cooking for a total of 15 mins should be enough. If the chicken pieces are thicker or bigger, they may need another 2–3 mins.
- Once cooked through, sprinkle over the additional seasoning powders, and allow to cook on a wire rack to crisp up
- If oven roasting:
- Brush each piece of chicken with oil, and place over a wire rack to bake in the oven. Bake for around 30 mins at 220ºC depending on size, turning over halfway. Remove when evenly golden brown on the outside.
- If deep-frying:
- Heat your oil to around 180ºC/350ºF and fry the chicken until golden brown. Do not lower the oil heat halfway as this makes things oilier.
- If air-frying:
- To serve, combine seasoning powders together to dust over the cooked chicken straight out of the airfryer. Chop into slices or eat directly when piping hot.
FAQs
1. Can I use regular flour instead of sweet potato starch?
Sweet potato starch is key for that signature light, crispy coating, but you can substitute it with potato starch or cornstarch. Regular flour will work in a pinch but may result in a denser crust.
2. Is this recipe really gluten-free?
Yes! As long as you use tamari or a gluten-free soy sauce, this recipe is entirely gluten-free. Sweet potato starch is naturally gluten-free, making it an excellent choice for the coating.
3. Can I skip the marination step?
While you can skip marination in a time crunch, it’s highly recommended for flavour.
The soy sauce and spices infuse the chicken, ensuring it’s delicious all the way through. If you’re short on time, even 20 minutes will make a difference.
4. What’s the best way to reheat leftovers?
The air fryer works wonders for reheating! Cook at 180°C (350°F) for 5-7 minutes to revive that crispy exterior. Avoid microwaving, as it can make the coating soggy.
5. Can I make this recipe ahead of time?
Yes! Bread the chicken and store it in the fridge for up to 24 hours before cooking. If using the air fryer, breading just before cooking may yield better crispiness.
6. What dipping sauces go well with this fried chicken?
Classic options like sweet chilli sauce, garlic mayo, or soy-based dipping sauces pair wonderfully. For a spicy twist, try Sriracha mixed with a bit of honey!
7. Can I make this spicier?
Absolutely! Add chilli powder or cayenne pepper to the marinade for heat. You can also sprinkle the fried chicken with chilli flakes or serve with a spicy dipping sauce.
8. Can I use bone-in chicken?
While it’s possible, boneless chicken works best for this recipe as it cooks evenly and is easier to bread and fry. If using bone-in pieces, adjust cooking time accordingly.
9. What’s the best cut of chicken for this recipe?
Chicken thighs are my top pick for extra juiciness and flavour, but chicken breasts are great if you want those oversized, night market-style cutlets.
10. Is air frying really as good as deep frying?
While deep frying gives that ultra-authentic crunch, the air fryer version is surprisingly close! It’s healthier, less messy, and still delivers a crispy coating. Try both methods and see which you prefer!
Video demonstration
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