Taiwanese Fried Chicken on a Stick

What makes Taiwanese fried chicken so crunchy on the outside and juicy within? It's all about that marinade.


  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 3 cloves garlic, finely grated
  • 1/2 tablespoon ginger, finely grated
  • 2 tablespoons soy sauce
  • 1/2 teaspoon Chinese five-spice powder
  • 1/2 teaspoon white pepper
  • 1 tablespoon Chinese cooking wine
  • 1/4 teaspoon sugar
  • Oil for deep-frying
  • 1 egg
  • 1 tablespoon water
  • 1 cup potato starch
  • 1 bunch Thai basil leaves
  • Sweet plum powder


  1. In a large bowl, combine chicken, garlic, ginger, soy sauce, five-spice, white pepper, cooking wine and sugar and toss to coat. Marinate for a minimum of 30 minutes to overnight in the fridge.
  2. Pour oil into a deep pot for frying and heat to 350 degrees. In a small bowl, whisk together egg and water. Pour over marinated chicken, and stir to coat.
  3. Place potato starch in a large resealable plastic storage bag. Add a few pieces of chicken at a time and shake to coat.
  4. Fry for 3 to 4 minutes or until golden brown. Set aside on a wire rack.
  5. Fry Thai basil leaves for 30 seconds to crisp up. Drain.
  6. Thread coated chicken onto wooden skewers, spacing pieces apart slightly. Serve skewers garnished with crispy basil and a sprinkling of sweet plum powder. Enjoy!