Description
Crispy Taiwanese Fried Chicken is a flavorful and addictive snack that features juicy marinated chicken thighs coated in a unique sweet potato flour and cornstarch mixture. Double-fried to perfection, this recipe delivers a golden, ultra-crispy exterior with tender, succulent meat inside. Garnished with crispy Thai basil, it’s an authentic street food classic perfect for sharing or indulging at home.
Ingredients
Scale
Chicken and Marinade
- 1 kg Chicken Thighs (juicy and full of flavor)
- 4 cloves Garlic (minced)
- 1/4 cup Shaoxing Wine (or dry sherry)
- 3 tablespoons Light Soy Sauce (or tamari for gluten-free)
- 1 teaspoon Salt
- 1/2 teaspoon White Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Five Spice Powder
- 1 teaspoon Chicken Bouillon Powder
- 1 teaspoon Sugar
Coating
- 1 cup Sweet Potato Flour (do not substitute)
- 1/2 cup Cornstarch
For Frying and Garnish
- 2 cups Vegetable Oil (for frying)
- 1 bunch Thai Basil (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine chicken thighs with minced garlic, Shaoxing wine, light soy sauce, salt, white pepper, garlic powder, five spice powder, chicken bouillon powder, and sugar. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight, to maximize flavor infusion.
- Prepare the Coating: In a separate bowl, whisk together sweet potato flour and cornstarch until thoroughly combined. This blend creates the signature crispy exterior that’s essential to Taiwanese fried chicken.
- Coat the Chicken: Remove chicken pieces from the marinade, allowing excess liquid to drip off slightly. Thoroughly coat each piece in the sweet potato flour and cornstarch mixture ensuring an even layer on all sides.
- Fry the Thai Basil: Heat vegetable oil in a pan over medium heat. Add fresh Thai basil leaves and fry for 1 to 2 minutes until crispy. Remove the basil from the oil and set aside to drain on paper towels.
- First Fry: Increase oil temperature to 325°F (162°C). Fry the coated chicken pieces in batches to avoid overcrowding the pan. Cook for 5 to 7 minutes until the chicken is lightly golden. Remove and let rest for a few minutes; this step cooks the chicken through while developing initial crispness.
- Second Fry: Raise the oil temperature to 350°F (175°C). Fry the chicken again for 3 to 4 minutes, until the exterior is deeply golden and extra crispy. This double frying technique guarantees a crunchy texture.
- Alternate Air Fryer Method (Optional): Preheat your air fryer to 400°F (204°C). Lightly spray the coated chicken with oil and cook in batches for 10 to 12 minutes, flipping halfway through to promote even cooking and crispiness.
- Alternate Oven-Baking Method (Optional): Preheat the oven to 450°F (232°C). Arrange coated chicken pieces on a cooling rack set over a baking sheet. Spray lightly with oil and bake for 15 to 20 minutes, turning halfway through to achieve crispiness.
- Final Seasoning: Once fried or cooked, toss the chicken pieces with a mix of salt, white pepper, paprika, and a pinch of five spice powder. This additional seasoning elevates the flavor before serving.
- Serve and Enjoy: Plate the crispy Taiwanese fried chicken and garnish generously with the crispy fried Thai basil leaves for a burst of herbal aroma. Serve immediately for the best texture and taste.
Notes
- For authentic texture, do not substitute sweet potato flour as it is key to the crispy coating.
- Marinating the chicken overnight enhances the depth of flavor and juiciness.
- Double frying is essential to ensure maximum crispiness and to fully cook the chicken evenly.
- Crispy Thai basil adds a wonderful fragrant contrast and optional but highly recommended.
- Use a thermometer to monitor oil temperature to avoid under or overcooking.
- Air fryer and oven methods provide healthier alternatives but will have slightly different textures.
- Ensure chicken is patted dry slightly after marinating to prevent the coating from becoming soggy.
- Adjust spices in the final seasoning to taste if desired, adding chili powder for heat.
