Taiwanese Salty Fried Chicken

Taiwanese Salty Fried Chicken

No trip to Taiwan is complete without eating chicken from a greasy (transparent) paper bag and wandering through the night market, shopping for $5 shirts and $1 hair accessories. At least that's how I personally enjoy Taiwan. 

As a kid, I was so obsessed with this fried chicken that I insisted on bringing one or two servings on the plane back to America. I'm sure my fellow passengers appreciated that.

The recipe was adapted (ever so slightly) from rasamalaysia.com. Thank you for a fantastic recipe!

Serves 2.


  • 2 tablespoons soy sauce
  • 1/2 tablespoon rice wine
  • 1 egg yolk
  • 1 tablespoon five spice powder, and more to dust on top of the fried chicken
  • 1 teaspoon sugar
  • pinch of black pepper
  • 1 chicken breast, diced into large bite-sized pieces
  • 1 cup sweet potato starch
  • peanut oil for frying
  • bunch of basil leaves, washed and dried very thoroughly


Whisk the first six ingredients in a bowl large enough for the chicken. Marinate chicken for several hours (at least 2 hours). 

Dredge chicken in sweet potato starch. Deep fry the chicken in batches. Drain on paper towels. 

Deep fry the basil leaves, which should be completely dry! Water and hot oil do not mix. Duh.

For an authentic feel, put the fried chicken and basil in a paper bag. Dust with additional five spice powder and shake-shake-shake it up. Eat with skewers! 

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