Taiwanese Fried Chicken 5pc Recipe

Prep

Trim excess fat from each chicken thigh and, if desired, pound lightly to an even thickness about 1/2 inch. Pat dry with paper towels.

Using a sharp knife, lightly score the skin side in a 1/2-inch diamond pattern to help render fat and increase surface area for crisping. Do not cut through to the meat.

Place the chicken in a bowl or zip-top bag. Add soy sauce, rice wine, sugar, minced garlic, minced ginger, white pepper, five-spice, and kosher salt. Massage the marinade into the chicken so all pieces are evenly coated.

Cover and refrigerate for at least 30 minutes and up to 3 hours. For best results, marinate 1–2 hours. Remove chicken from fridge 20 minutes before frying to come closer to room temperature.

While the chicken marinates, combine potato starch, all-purpose flour, baking powder, extra white pepper, extra five-spice, and kosher salt in a shallow bowl or wide plate. Whisk to remove lumps and distribute spices evenly.

After marinating, shake off excess marinade (do NOT rinse). You want a slightly tacky surface so the starch adheres well. If marinade pooled in the bowl, pat chicken lightly with a paper towel so coating won’t become gummy.

One piece at a time, press each chicken piece firmly and evenly into the starch mixture so a thick, even layer clings to the surface, especially the edges. Gently shake off any excess; set coated pieces on a wire rack. Let the coated chicken rest 10–15 minutes at room temperature — this helps the coating set and prevents it from falling off when frying.

Heat a deep, heavy pot or Dutch oven with enough neutral oil to give 2–3 inches of depth (about 1.25–1.5 cups for a small pot) over medium heat. Use a thermometer and bring the oil to 320°F (160°C) for the first fry.

First fry (blanch): Working in batches (do not overcrowd), fry the coated chicken pieces at 320°F (160°C) for 4–5 minutes until the coating sets and the internal temperature reaches about 140–150°F (60–65°C). The pieces will be pale and not fully browned. Transfer to a wire rack to rest for 5 minutes.

Increase the oil temperature to 370–375°F (188–190°C) for the second fry. Let oil recover between batches so temperature is steady.

Second fry (crisp): Fry the chicken a second time for 1.5–3 minutes until deeply golden-brown and the internal temperature reaches 165°F (74°C). This double-fry gives the signature crackling, hollow crisp shell. Remove to a wire rack or paper towel-lined plate to drain briefly.

Optional finishing: While still hot, dust lightly with freshly ground white or black pepper and a pinch of shichimi togarashi or chili powder for heat. If using toothpicks or small skewers, insert through each piece for easy street-food style serving.

Serve immediately with the hot sauce on the side. Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes to re-crisp, but texture is best fresh.

Whisk together sriracha, hoisin, rice vinegar, sesame oil, and honey (or sugar) in a small bowl until smooth. Taste and adjust balance — add more honey to sweeten, more vinegar to brighten, or more sriracha to increase heat.

Transfer to a ramekin or small dipping bowl and serve chilled or at room temperature alongside the fried chicken.