Uploaded April 2025 | Updated September 2026, 2 weeks ago
Taiwanese fried chicken typically takes two forms: bite-sized, flavor-packed popcorn chicken (yán sū jī) and a bigger-than-your-face chicken cutlet (dà jī pái). The ingredients and method for preparing the two variations are mostly the same, but the popcorn chicken is made with bits of chicken thigh and the chicken cutlet is made from breast meat. The chicken is marinated in soy sauce, mijiu (a fermented rice wine), white pepper, five-spice powder, and then it’s dredged in coarse sweet potato starch before it’s double fried, which produces the distinctive ultra-crispy crust.
In this video, chef Tim Chin demonstrates our two foolproof recipes, showing you how to butcher the chicken, marinate, dredge, and fry the chicken so it’s crispy on the outside and juicy and tender within.
For the full recipes, sign up for Studio Pass: chefsteps.com/studiopass
Recipes:
Taiwanese Fried Chicken Cutlet (Dà Jī Pái): chefsteps.com/activities/taiwanese-fried-chicken-cutlet
Taiwanese Popcorn Chicken (Yán Sū Jī): chefsteps.com/activities/taiwanese-popcorn-chicken
Equipment:
Buy a Control Freak Home: breville.oie8.net/9goeDy
[Time Codes]
0:00 - How to make Taiwanese fried chicken cutlet and popcorn chicken
0:55 - How to butcher chicken thighs and breasts
5:59 - How to marinate chicken
7:34 - How to make seasoning powder
8:54 - How to thicken marinade
12:39 - How to dredge the chicken
14:43 - First fry
15:55 - Second fry
18:24 - Serve and enjoy Taiwanese fried chicken, two ways
Follow us:
instagram.com/chefsteps
facebook.com/Chefsteps
ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: chefsteps.com
Taiwanese fried chicken typically takes two forms: bite-sized, flavor-packed popcorn chicken (yán sū jī) and a bigger-than-your-face chicken cutlet (dà jī pái). The ingredients and method for preparing the two variations are mostly the same, but the popcorn chicken is made with bits of chicken thigh and the chicken cutlet is made from breast meat. The chicken is marinated in soy sauce, mijiu (a fermented rice wine), white pepper, five-spice powder, and then it’s dredged in coarse sweet potato starch before it’s double fried, which produces the distinctive ultra-crispy crust.
In this video, chef Tim Chin demonstrates our two foolproof recipes, showing you how to butcher the chicken, marinate, dredge, and fry the chicken so it’s crispy on the outside and juicy and tender within.
For the full recipes, sign up for Studio Pass: chefsteps.com/studiopass
Recipes:
Taiwanese Fried Chicken Cutlet (Dà Jī Pái): chefsteps.com/activities/taiwanese-fried-chicken-cutlet
Taiwanese Popcorn Chicken (Yán Sū Jī): chefsteps.com/activities/taiwanese-popcorn-chicken
Equipment:
Buy a Control Freak Home: breville.oie8.net/9goeDy
[Time Codes]
0:00 - How to make Taiwanese fried chicken cutlet and popcorn chicken
0:55 - How to butcher chicken thighs and breasts
5:59 - How to marinate chicken
7:34 - How to make seasoning powder
8:54 - How to thicken marinade
12:39 - How to dredge the chicken
14:43 - First fry
15:55 - Second fry
18:24 - Serve and enjoy Taiwanese fried chicken, two ways
Follow us:
instagram.com/chefsteps
facebook.com/Chefsteps
ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: chefsteps.com
