Taiwanese Fried Chicken

Taiwanese fried chicken, known as *jipai* (chicken cutlet) or popcorn chicken, originated in Taiwan’s night markets during the 1980s. It draws inspiration from Japanese karaage and Chinese street food but developed a distinct identity. Key ingredients include boneless chicken thighs marinated in soy sauce, five-spice powder, garlic, and ginger. The defining element is the coating: sweet potato starch, which yields a uniquely crunchy, shatteringly crisp crust that holds well even after cooling.

A great version is distinguished by its juicy interior and craggly, non-greasy crust. After frying, it is typically dusted with chili powder, white pepper, salt, and sometimes dried basil leaves for an aromatic lift. Proper frying at the correct temperature ensures a light, airy texture. Portions are often served in paper bags with a skewer for easy eating.

Regional variations include the classic large, flat chicken cutlet (*jipai*) popular in Taiwan and diaspora hubs like Los Angeles and New York, while popcorn chicken (bite-sized pieces) is more common at street stalls. In Lancaster, United Kingdom, My Home Cafe offers a version that *Only Scrans* has highlighted, showing how the dish has traveled globally while maintaining its signature crunch and spice blend. Some adaptations incorporate local chili powders or extra garnishes, but the reliance on sweet potato starch remains constant.