If you’ve ever wandered through a Taiwanese night market, you know the drill: lights flashing, scooters whizzing by, and the smell of sizzling food in the air. And right in the middle of it all? A long line of people waiting for a gigantic piece of golden, crispy fried chicken that’s literally bigger than your face. That’s the legendary Taiwanese XXL fried chicken, and we’re making it at home today!
This recipe is inspired by the OG – Hot Star Large Fried Chicken(豪大大雞排) from Shilin Night Market in Taipei. They're the ones who made this oversized crispy cutlet famous. Unlike Taiwanese popcorn chicken, which comes in snackable little bites, XXL chicken is served whole, juicy, crunchy, and oh-so-satisfying.
I also have a recipe for Taiwanese Popcorn Chicken, this is my mom's recipe and it's so good!
🥣Ingredients
Here’s what you’ll need to make the fried chicken:
Chicken + Marinade
- Chicken breasts
Boneless, skinless, and pounded thin — these are the base for your XXL cutlets. - Soy sauce
Adds a salty, umami-rich base to the marinade. - Soy sauce paste (醬油膏)
A thicker, slightly sweet version of soy sauce that helps the marinade cling to the chicken. Sub with more soy sauce if you can't find it. - Sugar
Balances out the saltiness and brings out the flavors in the spice mix. - Five spice powder
A classic Taiwanese blend of star anise, clove, cinnamon, fennel, and Sichuan pepper — warm and aromatic. - White pepper powder
Milder than black pepper but adds a sharp, earthy bite. - Chicken bouillon powder (雞精)
Boosts the savory, meaty flavor — a staple in Taiwanese street food marinades. - Salt
Enhances all the flavors and helps with seasoning the chicken throughout. - Garlic powder
Adds depth and that unmistakable garlicky aroma without the hassle of peeling cloves.
For Battering + Frying
- Egg white
Helps bind the batter and gives the coating a light, crisp texture. - Tapioca starch
Makes the batter sticky and stretchy for that signature crispy coating. - Sweet potato starch (coarse)
The secret to that super crunchy, craggy crust — a must for authentic XXL chicken. Tapioca starch can work in a pinch. - Neutral oil
For deep frying — use something like canola, vegetable, or peanut oil with a high smoke point.
Seasoning Mix (for dusting after frying)
- Ground Sichuan peppercorns
Adds a unique, tingly numbing sensation that balances the richness of the fried chicken. - Chili powder (optional)
For a spicy kick — totally up to you and your heat tolerance! - Salt
Makes everything pop. Sprinkle it on while the chicken's still hot so it sticks. - Five spice powder
Ties it all together with a final layer of warmth and aroma.
See recipe card for quantities.
📖Instructions
- Pound that chicken.
Butterfly the chicken breasts (slice them open like a book) and pound them thin between plastic wrap. You're aiming for a thin, wide piece – but don’t go too hard or it’ll tear.
- Marinate.
Mix up all the marinade ingredients in a big bowl. Toss in the chicken, cover, and pop it in the fridge for at least 3 hours, but overnight is best for maximum flavor.
- Make the batter.
Heat up your oil to 350°F (180°C). While that’s happening, remove the chicken from the marinade. To the leftover marinade, add the egg white and tapioca starch. Mix it up into a thick batter.
Coat & fry.
Dip the chicken back into the batter, then press it into the sweet potato starch until fully coated. Press it in firmly! Shake off the excess and gently place into the hot oil. Fry each piece for 5–10 minutes until golden and crispy. Want extra crunch? Let it rest for a minute, then give it a second fry.
- Dust & devour.
Mix your seasoning powder and sprinkle it generously over the hot fried chicken. Serve it fresh and crispy – bonus points if you eat it out of a paper sleeve like in the night market!
Hint: Fry twice for an extra crunchy fried chicken!
Substitutions
- No soy sauce paste? Just use more regular soy sauce.
- Can’t find sweet potato starch? Tapioca starch works – it’s not quite the same texture, but still super crispy.
- No bouillon powder? You can skip it or sub with mushroom powder or MSG if you're into that kind of flavor kick.
Variations
- Spicy version: Add extra chili powder or drizzle with chili oil.
- Make it popcorn-style: Cut the chicken into bite-sized chunks before marinating and frying.
- Air fryer it: It won’t be quite the same, but air frying at 400°F for 15–20 minutes can still give you a crispy fix.
Equipment
To make this recipe, you’ll need:
- Meat mallet or rolling pin (to pound chicken)
- Mixing bowls
- Frying pot or deep pan
- Thermometer (helps keep oil at the right temp)
- Tongs & paper towels or wire rack for draining
Storage
Leftovers: Store in the fridge for up to 3 days.
Reheat: Pop in an oven or air fryer to bring back that crunch.
Top Tip
Double-frying = next-level crunch. The first fry cooks the chicken; the second fry crisps it up. Just give the chicken a quick rest before round two.
FAQ
It’s thicker than regular soy sauce and a little sweet – think of it like the hoisin sauce of the soy sauce world. Super common in Taiwanese cooking! If you don't have it just use more soy sauce.
Popcorn chicken is bite-sized and often fried with Thai basil. XXL chicken is a whole cutlet that’s pounded thin and massive – like a fried chicken schnitzel but way more flavorful.
Yes! Just use gluten-free soy sauce (like tamari) and double-check your starches and bouillon powder.
Taiwanese XXL Fried Chicken
Craving that crispy, savory, night market-style chicken? This Taiwanese XXL Fried Chicken is inspired by the popular "Hot Star Fried Chicken" (豪大大雞排) – and now you can make it without flying to Taipei.
Ingredients
Chicken + Marinade:
- 4 chicken breasts
- 6 tablespoons soy sauce
- 6 tablespoons soy sauce paste (醬油膏)
- 9 teaspoons sugar
- 6 teaspoons five spice powder
- 4.5 teaspoons white pepper powder
- 3 teaspoons chicken bouillon powder (雞精)
- 6 teaspoons salt
- 4.5 teaspoons garlic powder
For Battering + Frying:
- 1 egg white
- ¼ cup tapioca starch
- 2 cups sweet potato starch (地瓜粉), coarse preferred — or use tapioca starch (木薯淀粉)
- Neutral oil for frying
Seasoning/Garnish:
- 3 tablespoons ground Sichuan peppercorns
- 4 teaspoons chili powder (optional)
- 4 teaspoons salt
- 2 teaspoons five spice powder
Instructions
- Butterfly the chicken breast and pound between two pieces of plastic wrap. Get it as thin as you can without tearing it.
- To make the marinade, in a large bowl mix together soy sauce, soy sauce paste, sugar, five spice powder, white pepper powder, chicken bouillon powder, salt, and garlic powder. Add in the pounded chicken breasts and mix gently. Cover and refrigerate minimum 3 hours or ideally overnight.
- Preheat the frying oil to 350F or 180C. Remove the chicken from the marinade. To the remaining marinade, add in egg white and tapioca starch. Mix until a thick batter forms, add more egg white or starch if needed.
- Add chicken back to the batter and mix thoroughly. Transfer one chicken breast to a pan full of sweet potato starch. Cover completely and firmly pat the sweet potato starch into the chicken. Shake off any excess. Gently lay the chicken into the oil and deep fry for 5-10 minutes or until golden brown. Double fry for a crispy exterior.
- To make the seasoning powder, mix together ground sichuan peppercorns, chili powder, salt, and five spice powder. Dust over the hot fried chicken and enjoy!
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