Taiwanese-Style Fried Chicken

Taiwanese-Style Fried Chicken

This fried chicken (chi pai) is very popular at Taiwanese food stalls.
It's got a crispy skin and is made with jerk chicken spice and five-spice.

Ingredients: 1-2 servings

Chicken breast (without skin)
1 fillet (200 g)
1 teaspoon
1/2 teaspoon
Soy sauce
1/2 teaspoon
○Gaban jerk chicken seasoning
4 teaspoons
○Chinese 5-spice powder
1-2 teaspoons
○Warabi starch
10 tablespoons
Egg white


1. Cut the chicken breast fillet into 8-10 slices at a 45° angle. Place each slice onto a sheet of cling film, place another sheet on top, and strike the meat with a rolling pin to stretch it out a little.
2. Combine the meat with the sake, sugar, and soy sauce in a bowl and lightly rub them in.
3. Combine the ○ ingredients in a separate bowl and mix them together evenly.
4. Coat each slice of meat with the seasoning from Step 3, shaking off any excess. *Please refer to helpful hints here.
5. Dip the chicken in beaten egg and coat it generously with another layer of seasoning.
6. Allow each slice of chicken to sit for 2-3 minutes.
7. Deep fry the chicken in oil at 170-180°C and it's ready.
8. You're supposed to use a certain type of sweet potato starch that's hard to get outside of Taiwan, so I substituted it with cheap warabi starch.

Story Behind this Recipe

I really wanted to eat some crispy chi-pai so I tried making some with ingredients that I had at home (in this case, Gaban's jerk chicken seasoning and five-spice) to come up with an Asian-style spicy fried chicken.
I tried out a lot of recipes for the seasoning mixture and managed to come up with one that kept the chicken crispy even when cool.