Taiwanese Fried Chicken

Taiwanese fried chicken—or da ji pai (大雞排)—is a crispy, golden cutlet that’s bigger than your face! It’s an Asian street food favorite made from a chicken breast pounded thin, seasoned with five spice, and coated in coarse sweet potato starch for a craggy, ultra-crunchy crust.

This isn’t yan su ji (鹽酥雞), bite-sized Taiwanese popcorn chicken made with thighs—it’s the oversized version you hold in a paper sleeve. It’s crispy and flavorful, with stovetop and air fryer options that work beautifully at home.

Main Ingredient Notes

• Chicken breast – Boneless, skinless breasts pounded to an even ¼-inch thickness for fast, even cooking. The marinade will keep it tender and juicy. If you want to use chicken thighs, I recommend my Taiwanese popcorn chicken recipe—it’s better suited to that cut.
• Coarse sweet potato starch – The must-have for that craggy, ultra-crisp crust with no breadcrumbs. Look for it at Asian grocery stores or online. If you can’t find it, see the recipe notes for a simple workaround using tapioca and water to mimic the texture.
• Five spice powder – A classic Taiwanese seasoning blend, usually containing star anise, cinnamon, cloves, Sichuan peppercorn, and fennel. It’s essential for the warm, aromatic flavor of a Taiwanese fried chicken cutlet.
• Coconut aminos or light soy sauce + sugar – The base of the savory-sweet marinade. Use coconut aminos for a gluten-free option, or go with light soy sauce plus a bit of sugar for a more traditional taste.
• Baking soda – Just a small amount helps tenderize the meat and keep it juicy inside, especially important when using lean chicken breast.

How to make Taiwan fried chicken

Simply pound, marinate, and fry—whether you’re using the air fryer or stovetop, this Taiwanese chicken recipe delivers authentic flavor and maximum crunch, without deep frying.

1. Pound evenly for tenderness
   A uniform ¼-inch thickness makes for fast, even cooking so the breast stays juicy.
2. Build authentic flavor
   The dry spice mix—sea salt, white and black pepper, garlic powder, ginger powder, and five spice—is used two ways: Most season the marinade, while a little is saved for a final sprinkle to mimic night market flavor.
3. Marinate for tenderness and depth
   Coat the chicken in dry spices, coconut aminos (or soy sauce and sugar), baking soda, and oil. Marinate for 30 minutes to 1 hour to tenderize (velvet) the meat and build flavor.
4. Coat for a craggy crunch that sticks
   Gently press the coating in so it clings; this is key to preventing it from falling off during cooking.
5. Perfectly crispy chicken—without a deep fryer
   • Shallow fry for a classic finish: Heat oil and test with a wooden chopstick—it’s ready when bubbles form around it. Pan fry in batches so they crisp up nicely.
   • Air fry for minimal mess: Spray the basket with oil, then spray the chicken until no white starch spots remain. Leave space between cutlets or cook in batches so they crisp evenly.
6. Rest on a rack to keep crispy
   Let your chicken rest on a cooling rack before serving—it’ll keep the bottoms from getting soggy. This is especially important if you’re cooking multiple batches.
7. Finish with a flavor boost
   Now’s the time to use the reserved dry spice mix—it’ll make sure the flavor is over the top, just like at the night market. Bonus points for serving it in a bag, street food–style!

Serve Taiwanese fried chicken night market-style

I love this dish because it’s so nostalgic for me. When I really want to be transported back to a Taiwanese night market, this is how I like to eat it.

• Variations: Add cayenne pepper, Korean gochugaru, or Japanese chili powder (Shichimi Togarashi) to the dry spice sprinkle mix for heat. For low-carb, use crushed pork rinds instead of the sweet potato starch.
• Street-style pairings: Serve it up with Din Tai Fung fried rice and tangy condiments like pickled daikon or Asian pickled cucumbers.
• Add a drink: Wash things down with an Asian-style refreshment. This papaya milk smoothie or royal milk tea makes a creamy and refreshing contrast to five spice fried chicken.