Low Sodium Taiwanese Fried Chicken

Craving the irresistible crunch of Taiwanese fried chicken but looking for a health-conscious twist? This Low Sodium Taiwanese Fried Chicken recipe delivers all the signature flavors—savory, aromatic, and addictively crispy—while using low sodium soy sauce to cut back on salt without sacrificing taste. Juicy, bite-sized pieces of marinated chicken are infused with garlic, ginger, and a hint of five-spice powder, then coated in sweet potato starch for a shatteringly crisp texture. The double frying technique ensures a perfect golden crunch, while crispy Thai basil adds a fragrant flourish. Ready in under an hour, this lighter take on a Taiwanese street food classic is perfect for sharing as an appetizer, snack, or main dish.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Boneless chicken thighs
• 4 cloves Garlic
• 1 inch piece Ginger
• 2 tablespoons Low sodium soy sauce
• 2 tablespoons Shaoxing wine (or dry sherry as a substitute)
• 1 teaspoon Sugar
• 0.5 teaspoon White pepper
• 0.5 teaspoon Five-spice powder
• 1 cup Sweet potato starch (or potato starch)
• 1 large Egg
• 1 handful Fresh Thai basil leaves
• 3 cups Neutral frying oil (such as canola or vegetable oil)
• 1 teaspoon Garlic powder
• 0.5 teaspoon Paprika (optional, for extra flavor)

Directions

Step 1

Cut the boneless chicken thighs into bite-sized pieces, about 1.5 inches each.

Step 2

Grate the garlic and ginger, and mix them in a bowl with the low sodium soy sauce, Shaoxing wine, sugar, white pepper, and five-spice powder.

Step 3

Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 4

In a separate bowl, beat the egg. In another bowl, add the sweet potato starch. Prepare a plate or tray for dredging.

Step 5

Remove the chicken from the marinade. Dip a piece of chicken in the beaten egg, letting the excess drip off, then coat it thoroughly in the sweet potato starch. Repeat for all chicken pieces.

Step 6

Heat the neutral frying oil in a deep pan or wok over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Step 7

Carefully fry the chicken in batches, avoiding overcrowding the pan. Cook each batch for 3-4 minutes, turning occasionally, until the chicken is golden and crispy. Remove and drain on paper towels.

Step 8

Turn the heat to high and briefly fry the chicken pieces a second time (about 1 minute) for extra crispiness. Remove and drain again.

Step 9

In the same oil, quickly fry the Thai basil leaves for 10-15 seconds until crispy. Be cautious as the oil may splatter.

Step 10

Serve the fried chicken hot, garnished with the crispy basil leaves and a light sprinkle of garlic powder and paprika if desired.

Nutrition Facts

Serving size	(1597.6g)

Amount per serving	% Daily Value*
Calories	7963.2

Total Fat 764.2g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 612.6mg	0%
Sodium 1712.1mg	0%
Total Carbohydrate 236.8g	0%
Dietary Fiber 5.7g	0%
Total Sugars 5.1g
Protein 104.1g	0%

Vitamin D 53.8IU	0%
Calcium 245.5mg	0%
Iron 10.9mg	0%
Potassium 1462.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.5%

Protein: 5.1%

Carbs: 11.5%