Taiwanese Fried Chicken


  • 2 chicken breasts
  • 1 egg yolk
  • 240 ml (1 cup) sweet potato starch
  • 60 ml (1/4 cup) corn starch


  • 120 ml (1/2 cup) soy sauce
  • 2 Tbsp cooking wine
  • 2 Tbsp sugar
  • 1 Tbsp minced garlic
  • 1 Tbsp garlic powder
  • 1 Tbsp 5 spice powder
  • 1 tsp white pepper
  • frying oil


  1. To prep the chicken breasts, butterfly them, and pound them with a meat pounder until they're evenly flat.
  2. In a large bowl, mix minced garlic, soy sauce, cooking wine, sugar, half of the 5 spice powder, white pepper. Marinate the chicken in this sauce overnight.
  3. Next day, add egg yolk and corn starch into the marinated chicken and mix it well. This is what keeps the coating from separating from the chicken.
  4. On a plate, mix sweet potato starch, rest of the 5 spice powder, and garlic powder. This is the coating for the fried chicken.
  5. Place the marinated chicken breasts on the plate one by one and coat it completely with the mix. Let it sit for about 5 mins before frying so that the sweet potato starch has time to stick onto the chicken.
  6. Heat a pot of frying oil under medium heat. Make sure the oil is not bubbling or else it will cook the meat too fast. If you're using a deep fryer, do not exceed 160 C or 320 F.
  7. Fry the chicken until golden brown and remove from the oil. Turn the heat to high or around 180 C or 360 F.
  8. Dip the fried chicken back in to the hot oil for about 10 seconds to give it crispiness.
  9. Place it on a metal rack to drain out the excess oil, then cut it up to serve.