Uploaded September 2025 | Updated September 2026, 2 weeks ago
Taiwanese Fried Chicken Cutlet Recipe
Crispy, crunchy, and irresistible—this is Taiwanese fried chicken at its best. The secret? Coarse sweet potato starch. Unlike finely milled starch, the coarse version gives the chicken its signature bubbly, ultra-crispy crust that stays light and shatteringly crunchy.
Recipe
Ingredients
- Chicken cutlets or bite-sized popcorn chicken pieces
- Marinade: soy sauce, garlic, five-spice, and a touch of sugar
- Dredge: coarse sweet potato starch (or substitute with tapioca or potato starch)
- Oil for deep frying
Steps
1. Marinate chicken in soy sauce, garlic, spices, and sugar for flavor.
2. Coat generously in coarse sweet potato starch to create the signature pebbly coating.
3. Fry at medium-high heat until golden brown and bubbly.
4. Season with salt, pepper, and optional chili powder or basil leaves.
Key Tips
- Coarse sweet potato starch is essential for the authentic texture—look for it in Asian markets or online.
- Keep oil temperature steady to ensure a crispy crust without overcooking the meat.
- For popcorn chicken, cut into smaller pieces for maximum surface crunch.
Get the full recipe and method here:
chefsteps.com/activities/taiwanese-fried-chicken-cutlet
Taiwanese Fried Chicken Cutlet Recipe
Crispy, crunchy, and irresistible—this is Taiwanese fried chicken at its best. The secret? Coarse sweet potato starch. Unlike finely milled starch, the coarse version gives the chicken its signature bubbly, ultra-crispy crust that stays light and shatteringly crunchy.
Recipe
Ingredients
- Chicken cutlets or bite-sized popcorn chicken pieces
- Marinade: soy sauce, garlic, five-spice, and a touch of sugar
- Dredge: coarse sweet potato starch (or substitute with tapioca or potato starch)
- Oil for deep frying
Steps
1. Marinate chicken in soy sauce, garlic, spices, and sugar for flavor.
2. Coat generously in coarse sweet potato starch to create the signature pebbly coating.
3. Fry at medium-high heat until golden brown and bubbly.
4. Season with salt, pepper, and optional chili powder or basil leaves.
Key Tips
- Coarse sweet potato starch is essential for the authentic texture—look for it in Asian markets or online.
- Keep oil temperature steady to ensure a crispy crust without overcooking the meat.
- For popcorn chicken, cut into smaller pieces for maximum surface crunch.
Get the full recipe and method here:
chefsteps.com/activities/taiwanese-fried-chicken-cutlet
