Can I use chicken breast instead of thighs?
Yes, you can, but chicken breast tends to dry out more easily. Pound it thinner and reduce the frying time slightly.
DINNER
Taiwanese Fried Chicken Steak (Ji Pai)
Experience the authentic taste of Taiwan's night markets with this recipe for Ji Pai, a beloved fried chicken steak. Achieve an incredibly crispy exterior and a tender, juicy interior right in your own kitchen.
HOW TO MAKE IT
Let's cook.
01
Butterfly each chicken thigh by slicing horizontally through the thickest part, being careful not to cut all the way through, then open it flat. Place each butterflied thigh between two sheets of plastic wrap and pound with a meat mallet until about 1/4-inch thick.
02
In a shallow dish, combine the soy sauce, Shaoxing wine, white pepper, five-spice powder, and minced garlic. Add the flattened chicken thighs, ensuring they are fully coated. Marinate for at least 15 minutes at room temperature.
03
In another shallow dish, combine the sweet potato starch and all-purpose flour. Dredge each marinated chicken thigh thoroughly in the starch-flour mixture, pressing firmly to ensure a thick, even coating. Shake off any excess.
04
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully lower one chicken steak into the hot oil.
05
Fry for 3-4 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
06
Remove the fried chicken steak from the oil and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with the second chicken steak.
07
Season immediately with extra white pepper or a sprinkle of five-spice powder if desired. Serve hot.
About This Recipe
Experience the authentic taste of Taiwan's night markets with this recipe for Ji Pai, a beloved fried chicken steak. Achieve an incredibly crispy exterior and a tender, juicy interior right in your own kitchen.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, you can double-fry the chicken. After the first fry, let it rest for 5 minutes, then fry again for 1-2 minutes at 375°F (190°C) until deeply golden and shatteringly crisp. Ensure your oil temperature is consistent for best results.
Easy Substitutions
Chicken breast can be used instead of thighs, but pound it thinner and adjust frying time as it cooks faster. Tapioca starch can replace sweet potato starch for a similar crispy texture. For a gluten-free option, use gluten-free all-purpose flour and ensure soy sauce is gluten-free.
Storage & Reheating
Store leftover fried chicken steak in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer at 350°F (175°C) for 5-7 minutes or in an oven at 375°F (190°C) for 10-15 minutes until heated through and crispy.
Serving Suggestions
Serve your Crispy Taiwanese Fried Chicken Steak (Ji Pai) with a side of steamed white rice, a simple cucumber salad, or a sprinkle of chili powder for an extra kick. It's also fantastic served in a bun with some pickled vegetables for a sandwich.
Common Mistakes
1. Not pounding the chicken thin enough: This results in uneven cooking and a less authentic texture. Pound to about 1/4-inch thickness. 2. Insufficient coating: A thin coating won't yield the desired crispiness. Press firmly to ensure a thick, even layer of starch. 3. Incorrect oil temperature: Too low, and the chicken absorbs too much oil, becoming greasy. Too high, and it burns quickly. Use a thermometer to maintain 350°F (175°C). 4. Overcrowding the pot: Frying too many pieces at once lowers the oil temperature, leading to soggy chicken. Fry in batches if necessary. 5. Not seasoning immediately: The best time to add extra seasoning is right after frying, while the chicken is still hot and the oil is fresh.
Frequently Asked Questions
What is Shaoxing wine?
Shaoxing wine is a traditional Chinese rice wine used in cooking. It adds a distinct savory flavor. If unavailable, dry sherry can be a substitute.
Can I make this recipe gluten-free?
Yes, use gluten-free all-purpose flour and ensure your soy sauce is certified gluten-free. Sweet potato starch is naturally gluten-free.
MORE TO KNOW
The key to authentic Taiwanese fried chicken steak (Ji Pai) lies in the sweet potato starch. Unlike cornstarch or regular flour, sweet potato starch creates a unique, craggy, and incredibly crispy crust that holds up well. Don't be shy when pressing the chicken into the starch mixture; a thick, even coating is essential for that signature texture. The five-spice powder and white pepper in the marinade are also crucial for the distinctive aromatic flavor profile. Achieving the correct oil temperature is vital; too low, and the chicken will be greasy; too high, and the outside will burn before the inside cooks.
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