Taiwanese Fried Chicken Steak with @toomdips
Taiwanese Fried Chicken Steak with @toomdips is a medium Taiwanese recipe that serves 2. 380 calories per serving. Recipe by Derek Chen on YouTube.
Prep: 1 hr 15 min | Cook: 12 min | Total: 1 hr 47 min
Cost: $12.12 total, $6.06 per serving
Ingredients
- 2 pieces Chicken Breast (boneless, skinless, about 1 lb total, butterflied and pounded thin)
- 2 tablespoons Soy Sauce (light soy sauce)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Chinese Five‑Spice Powder (ground)
- 0.5 teaspoon White Pepper (ground)
- 1 teaspoon Salt (regular table or kosher)
- 1 tablespoon Fresh Ginger (peeled and grated)
- 2 tablespoons Tomb Garlic Dip (store‑bought, used in marinade and for serving)
- 2 large Egg Whites (separated from yolks)
- 1 cup Sweet Potato Starch (for coating, provides extra crispness)
- 1 teaspoon Sugar (granulated)
- 0.25 teaspoon Cayenne Pepper (adjust to heat preference)
- 0.5 teaspoon Additional Salt (to finish seasoning)
- 0.25 teaspoon Additional White Pepper
- 0.25 teaspoon Additional Five‑Spice Powder
Instructions
Butterfly and Pound the Chicken
Place each chicken breast on a cutting board, slice horizontally to create a thin butterfly, then cover with plastic wrap and pound with a meat mallet until about ½ inch thick throughout.
Time: PT10M
Marinate the Chicken
In a zip‑lock bag combine soy sauce, Shaoxing wine, five‑spice powder, white pepper, salt, grated ginger, and 2 Tbsp Tomb Garlic Dip. Add the pounded chicken, seal, and refrigerate for at least 1 hour.
Time: PT1H
Prepare the Coating
Separate the egg whites into a shallow bowl and whisk lightly. Place sweet potato starch in another shallow dish. Remove chicken from the bag, let excess liquid drip off, dip each piece in egg whites, then coat thoroughly with sweet potato starch.
Time: PT5M
Heat Oil for Deep Frying
Fill the large pot with enough oil to submerge the chicken (about 2‑3 inches). Heat over medium‑high heat until the oil reaches 350°F.
Time: PT5M
Temperature: 350°F
Fry the Chicken
Carefully lower one piece of coated chicken into the hot oil. Fry 2–3 minutes per side, or until golden brown and crisp. Remove with tongs and place on a wire rack to drain.
Time: PT5M
Temperature: 350°F
Season the Fried Chicken
While the chicken is still hot, sprinkle a mixture of salt, sugar, white pepper, five‑spice powder, and cayenne pepper evenly over both sides.
Time: PT2M
Serve with Tomb Garlic Dip
Transfer the seasoned chicken steaks to a serving plate. Serve with extra Tomb Garlic Dip on the side for dipping.
Time: PT1M
Nutrition Facts
- Calories
- 380
- Protein
- 30 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Contains meat, Contains gluten, Spicy
Allergens: Egg, Soy, Gluten (if soy sauce contains wheat)
Ingredient Substitutions
- Instead of Chicken Breast: Chicken thigh, boneless, skinless
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Shaoxing Wine: Dry sherry, Mirin
- Instead of Chinese Five‑Spice Powder: Homemade blend of cinnamon, cloves, fennel, star anise, Szechuan pepper
- Instead of White Pepper: Black pepper (less aromatic)
- Instead of Salt: Sea salt
- Instead of Fresh Ginger: Ground ginger (1/4 tsp)
- Instead of Tomb Garlic Dip: Garlic chili sauce, Sriracha mixed with minced garlic
- Instead of Egg Whites: Aquafaba (3 tbsp)
- Instead of Sweet Potato Starch: Cornstarch, Tapioca starch
- Instead of Sugar: Honey (1/2 tsp)
- Instead of Cayenne Pepper: Paprika, Chili powder
Equipment Needed
- Cutting Board
- Sharp Knife
- Meat Mallet or Rolling Pin
- Mixing Bowl
- Zip‑lock Bag or Shallow Dish
- Whisk
- Large Pot or Deep Fryer
- Thermometer
- Tongs
- Wire Rack
- Paper Towels
- Serving Plate
Critical Steps — Do Not Skip
- Butterflying and pounding the chicken to even thickness
- Marinating for at least one hour
- Maintaining oil temperature at 350°F
- Ensuring coating adheres before frying
Chef Tips from the Video
- Use sweet potato starch instead of regular cornstarch for an extra‑crisp texture.
- A splash of rice vinegar in the marinade adds a subtle tang that balances the garlic dip.
- For extra crunch, double‑coat: dip in egg whites, starch, egg whites again, then starch a second time.
Troubleshooting
Coating falls off during frying.
Pat the chicken dry before dredging, ensure a full egg‑white wash, and let the coated pieces rest 5 minutes before adding to oil.
Oil temperature drops too low when chicken is added, resulting in soggy coating.
Fry in small batches and allow the oil to return to 350°F between batches.
Chicken is not cooked through after frying.
Check internal temperature with a meat thermometer; if below 165°F, finish cooking in a preheated 350°F oven for a few minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a 350°F oven for 5‑7 minutes to regain crispness.
Freezer: Freeze cooked chicken steaks in a single layer on a tray, then transfer to a freezer bag; keep up to 1 month. Reheat from frozen in a preheated oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours ahead for deeper flavor.
- Coated raw chicken can be frozen on a tray; fry directly from frozen, adding an extra minute per side.
- Prepare the seasoning blend in advance and store in a small jar for quick use.
Frequently Asked Questions
What is the cultural significance and history of Taiwanese Fried Chicken Steak (Gai Pi) in Taiwanese street food culture?
Gai Pi, literally “chicken steak,” is a beloved Taiwanese night‑market staple that originated in the 1970s as a quick, portable snack. Its crunchy coating and juicy interior reflect Taiwan’s love for texture, while the spicy garlic dip adds the bold, savory flavors typical of Taiwanese street cuisine.
What are the traditional regional variations of Gai Pi in Taiwan?
In northern Taiwan the coating often uses potato starch, while southern vendors may add a hint of sweet soy glaze. Some regions serve the steak with basil leaves or a drizzle of honey‑soy sauce, but the core technique of marinating, starch coating, and deep‑frying remains constant.
How is Gai Pi traditionally served in Taiwanese night markets?
Vendors typically serve the fried chicken steak on a paper tray, sliced into bite‑size strips, and accompanied by a small cup of spicy Tomb Garlic Dip for dipping. It is eaten hot, often with a side of pickled vegetables or a cold bubble‑tea.
During which celebrations or occasions is Gai Pi commonly enjoyed in Taiwan?
While Gai Pi is an everyday street snack, it also appears at festivals such as the Lantern Festival and temple fairs, where crowds gather for quick, satisfying bites between performances and games.
What makes Taiwanese Fried Chicken Steak (Gai Pi) special compared to other fried chicken dishes in Asian cuisine?
Gai Pi’s signature lies in its thin, butterflied cut that cooks quickly, the use of sweet potato starch for an ultra‑light, airy crunch, and the distinctive Tomb Garlic Dip that adds a sweet‑spicy umami punch not found in typical Korean or Japanese fried chicken.
What are the authentic traditional ingredients for Gai Pi versus acceptable substitutes?
Authentic Gai Pi uses soy sauce, Shaoxing wine, Chinese five‑spice, fresh ginger, and sweet potato starch. Substitutes like dry sherry for Shaoxing wine, cornstarch for sweet potato starch, or tamari for soy sauce work well without drastically changing the flavor profile.
What other Taiwanese dishes pair well with Gai Pi?
Gai Pi pairs beautifully with Taiwanese oyster omelette, stinky tofu, or a cold glass of milk tea. A side of pickled cucumber or Taiwanese braised pork belly (lu rou fan) balances the richness of the fried chicken.
What are the most common mistakes to avoid when making Taiwanese Fried Chicken Steak (Gai Pi) at home?
Common errors include over‑marinating (which can make the meat mushy), using too much flour which creates a heavy crust, and adding the chicken to oil that isn’t hot enough, leading to soggy coating. Fry in small batches and keep the oil at a steady 350°F.
Why does this Gai Pi recipe use sweet potato starch instead of regular flour for the coating?
Sweet potato starch absorbs less oil and creates a lighter, crispier crust that stays crunchy longer. Regular flour can become gummy and weigh down the thin chicken steak.
Can I make Taiwanese Fried Chicken Steak (Gai Pi) ahead of time and how should I store it?
Yes, you can marinate the chicken up to 24 hours in advance. After frying, store the steaks in an airtight container in the refrigerator for up to 2 days and reheat in a 350°F oven to restore crispness. For longer storage, freeze the cooked steaks and reheat directly from frozen.
What texture and appearance should I look for when frying Gai Pi?
The coating should be golden‑brown, slightly glossy, and crackle when tapped. Inside, the chicken must be juicy and pink‑white, with no pink juices at the thickest point. The surface should feel dry to the touch, not oily.
How do I know when the Gai Pi is done cooking?
The chicken is done when the internal temperature reaches 165°F (74°C) and the exterior is a deep golden brown. A quick press should feel firm, and the coating should release easily from the wire rack.
What does the YouTube channel Derek Chen specialize in?
The YouTube channel Derek Chen focuses on Asian street‑food recipes, quick home‑cooking techniques, and detailed breakdowns of classic dishes from Taiwan, China, Japan, and Korea, often highlighting authentic ingredients and shortcuts for busy cooks.
How does the YouTube channel Derek Chen's approach to Taiwanese cooking differ from other Asian cooking channels?
Derek Chen emphasizes hands‑on, step‑by‑step demonstrations with a focus on flavor authenticity while using ingredients readily available in U.S. supermarkets. He often shares personal anecdotes and cultural context, making the dishes feel both genuine and approachable.
Last updated: September 2, 2026
