How to make Kanpai Snack Bar’s Taiwanese fried chicken

You won't find this in Taiwan: it's only available at the Cabbagetown snack bar and now, in your very own kitchen

Kanpai Snack Bar’s chef and co-owner Ike Huang invented Taiwanese fried chicken, and we’re so glad he did: its moist, crispy and spicy flavours quickly became a best seller when they opened the restaurant last year.

And guess what? He’s sharing the recipe. 

Watch below:

Ike’s Taiwanese fried chicken

Rub and Marinate 8-10 pieces of chicken in cracked black pepper.

For the batter powder:

  • ½ cup corn starch
  • ½ cup tapioca starch
  • 2 tablespoons custard powder
  • Add a small amount of equal parts water and cooking wine, to thicken
  • ½ tablespoon salt
  • 1 tablespoon sugar

Mix well. Saturate marinated chicken pieces in the batter. Slowly drop chicken pieces into a vegetable oil deep fryer, pre-heated to 350 degrees fahrenheit. Cook for 25 minutes or until centre of meat is 165 degrees fahrenheit.

Remove, drain, sprinkle with white pepper and stir fry salt.


Sprinkle diced or sliced hot peppers and coriander over the hot chicken to taste (Ike says the hot chicken absorbs this flavor and gives it a great Taiwanese zest!)

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