Taiwanese-style fried chicken bites

Ingredients

• 500 gchicken breast
• 100 gcornflour (cornstarch)
• 50 gplain flour
• 1 teaspoonsalt
• ½ teaspoonground black pepper
• 1 teaspoongarlic powder
• ½ teaspoonground ginger
• 1egg
• for fryingvegetable oil

Instructions

1. 1

   Mix the coating

   In a bowl, combine the cornflour, plain flour, salt, black pepper, garlic powder and ground ginger.

2. 2

   Beat the egg

   Beat the egg in a separate bowl.

3. 3

   Coat the chicken

   Dip the chicken pieces in the beaten egg first, then toss them in the flour mixture until well coated.

4. 4

   Heat the oil

   Pour plenty of vegetable oil into a deep frying pan or deep fryer and heat it to about 170–180°C (340–350°F).

5. 5

   Fry in batches

   Fry the chicken in batches without overcrowding the pan, for about 5–7 minutes per batch, until golden and cooked through.

6. 6

   Drain the bites

   Lift the fried chicken out with a slotted spoon and place it on kitchen paper to absorb excess oil.

7. 7

   Serve hot

   Serve the chicken bites while hot.

What are Taiwanese-style chicken bites?

These are small pieces of chicken coated in seasoned flour and fried until crisp. The recipe takes inspiration from Taiwanese fried chicken snacks, with a simple coating flavoured with garlic, ginger and black pepper.

The combination of cornflour and plain flour gives the outside a crisp finish while keeping the chicken as the focus. The bite-sized pieces also cook quickly, making them handy for sharing or serving as a main.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 30g protein, 25g carbs, 25g fat.

The chicken provides most of the protein, while the cornflour, plain flour and egg contribute carbohydrates. The frying oil is the main source of fat; serve the bites with vegetables or salad to round out the plate.

The flour coating

Cornflour: this makes up most of the coating and helps create a crisp shell. Plain flour adds a little structure so the mixture adheres around the chicken.

Seasoning: salt, pepper, garlic powder and ginger are mixed directly into the flours, so each piece gets an even savoury flavour. Stir the dry ingredients thoroughly before coating.

Coating the chicken evenly

Egg first: dip each piece in the beaten egg so the flour mixture has something to cling to. Let excess egg drip back into the bowl to avoid damp clumps in the coating.

Flour second: turn the chicken in the seasoned mixture until all sides are covered. Work in manageable batches if needed, keeping the coated pieces separate before frying.

Getting the oil temperature right

Aim for 170–180°C before adding the chicken. Oil that is too cool can leave the coating greasy, while oil that is too hot may brown the outside before the centre is cooked.

Fry in batches and avoid filling the pan. Adding too much chicken at once can cool the oil and make it harder to get an even golden coating.

Checking for crispness and doneness

Look for an evenly golden coating and allow about 5–7 minutes per batch, as directed. The exact time depends on the size of the chicken pieces, so cut them into similarly sized bites for more even cooking.

Check that the chicken is cooked through before serving; if you use a food thermometer, check the thickest piece. Drain the cooked bites on kitchen paper to remove surface oil.

How to serve the bites

Serve them hot, soon after frying, while the coating is at its crispest. They work as an appetiser to share or as a main alongside rice and vegetables.

A fresh salad or steamed greens can balance the richness of the fried chicken. Keep any dipping sauce on the side so the coating stays crisp.

Recipe notes & tips

• Cut the chicken into similar-sized pieces so they cook at a similar rate.
• Mix the dry coating well before you start dipping the chicken.
• Let excess egg drip off before transferring each piece to the flour mixture.
• Use a thermometer to keep the frying oil between 170 and 180°C.
• Fry in batches rather than crowding the pan.
• Serve soon after draining for the crispest coating.

Variations

• Add chilli: mix a little chilli powder into the flour for a hotter coating.
• Use fresh ginger: finely grate it into the beaten egg for a fresher ginger note.
• Add five-spice: stir a small amount into the dry coating for a warmer aromatic flavour.
• Try chicken thighs: use boneless thigh pieces for a richer result, cut to a similar size.
• Serve with a dip: offer a soy-based or sweet chilli sauce on the side.

Common mistakes to avoid

• Uneven pieces: large and small bites cook at different speeds, so cut the chicken to a similar size.
• Wet coating: excess egg can make the flour clump, so let each piece drip briefly before coating.
• Crowded pan: too many pieces at once can lower the oil temperature; fry in batches.
• Oil too cool: the coating may absorb more oil, so let the temperature return to 170–180°C between batches.
• Over-browning: the outside can colour before the centre cooks; keep the oil in range and check a piece before serving.
• Leaving them piled together: trapped steam softens the coating, so drain in a single layer.

How to store

Refrigerate leftovers in a sealed container for up to 2 days. Reheat in an oven or air fryer until hot throughout; the coating may be less crisp after storage.

Frequently asked questions