Thai-Taiwanese XXL Fried Chicken

If you love bold flavors, massive bites, and next-level crunch, this Thai-Taiwanese XXL Fried Chicken is your new obsession.

This recipe fuses the crispy-craggly magic of Taiwanese night market–style fried chicken with the fiery, tangy intensity of Thai zaab seasoning. The result? A monster-sized chicken cutlet that’s juicy on the inside, crunchy on the outside, and exploding with flavor in every bite.

🍗 What Makes Taiwanese Fried Chicken So Special?

One word: texture.

Taiwanese fried chicken is known for its distinctively crispy crust, thanks to coarse sweet potato starch (sometimes called sweet potato flour). Unlike regular flour or even cornstarch, sweet potato starch fries up into an ultra-crunchy, craggly coating that shatters when you bite into it—and clings perfectly to any seasoning you throw at it.

In this fusion twist, we bring in bold Thai flavors to elevate the already iconic street food dish. The marinade is salty, savory, herbal, and a little sweet, while the zaab seasoning delivers that final punch of heat, tang, and umami.

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🤤 Why This Chicken Slaps

This fried chicken hits all the right notes:

• Crunchy texture from the sweet potato starch
  
• Bold flavor from the Thai-style marinade
  
• Salty-sweet-spicy-tangy finish from the Zaab seasoning
  
• Visual impact – it’s XXL and meant to impress
  

Whether you’re making it for a late-night snack, a weekend meal, or a party platter centerpiece, this recipe is serious crowd-pleaser energy.

Thai-Taiwanese XXL Fried Chicken

Recipe by Patrick Kong

Course: MainCuisine: Thai, TaiwaneseDifficulty: Easy

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Servings

2

servings

Prep time

1

hour 

Cooking time

6

minutes

Ingredients

• For the Chicken:

• 2 2 chicken breasts, butterflied and pounded evenly

• 1 cup 1 coarse sweet potato starch

• Neutral oil (like canola or peanut), for frying

• Zaab seasoning

• Thai Marinade:

• 30 g 30 fish sauce

• 2 g 2 baking soda (for tenderness)

• 1 1 egg

• 15 g 15 palm sugar

• 10 g 10 garlic, roughly chopped

• 1 tsp 1 chili powder (or to taste)

• 20 g 20 lemongrass, white part only, chopped

• 10 g 10 shallot, roughly chopped

Directions

• Marinate the Chicken
• In a bowl, combine all marinade ingredients and mix well. Add chicken and coat thoroughly. Cover and refrigerate for at least 1 hour, but ideally overnight for maximum flavor.
• Dredge in Starch
• Remove chicken from the marinade and let excess drip off. Dredge in coarse sweet potato starch, pressing gently so the starch adheres to every part of the chicken. This is what gives it that signature craggy crunch.
• Fry Until Golden
• Heat 1–2 inches of neutral oil in a skillet or pot to 350°F (175°C). Fry chicken breasts one at a time (carefully!) for about 5–6 minutes, or until deep golden brown and crispy. Internal temp should hit 165°F (74°C).
• Season While Hot
• Drain on a wire rack and immediately sprinkle generously with your homemade Zaab seasoning. The hot oil helps the seasoning stick and bloom with flavor.

🧠 Tips for Success

• Butterfly and pound your chicken for even cooking and that XXL look
  
• Use coarse sweet potato starch, not regular or superfine, for best crunch
  
• Season immediately after frying while the chicken is hot and glistening
  
• Try it with sticky rice, papaya salad, or a Thai iced tea on the side

Final Thoughts

This Thai-Taiwanese fried chicken is fusion food done right. It combines the irresistible crunch of Taiwanese street eats with the intense, crave-worthy flavors of Thai cooking—all in one massively satisfying bite.

Get ready for your kitchen to smell like a night market… and for zero leftovers.