11 recipes using chicken — Beef noodle soup, scallion pancakes, stinky tofu — bold street food and comfort cooking.
These 11 taiwanese chicken recipes are ready in about 50 minutes on average, with 340–620 kcal per serving, and 36% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Taiwanese cuisine — Beef noodle soup, scallion pancakes, stinky tofu — bold street food and comfort cooking — brings its own distinctive techniques and seasonings to every ingredient it touches. When Taiwanese cooks work with chicken, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are frying, simmering, steaming and braising.
The world's most-cooked protein — mild, lean and endlessly adaptable to almost any spice profile or cooking method. In this collection it's most often cooked with soy sauce, garlic, fresh ginger, sesame oil, fresh thai basil leaves and fine sea salt. The dishes here span taiwanese classics ready in as little as 40 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Three Cup Chicken — San Bei Ji is the highest-rated dish in this collection at 4.9★ from 4,321 ratings.
Sticky, intensely flavoured chicken with one cup each of soy sauce, sesame oil and rice wine, finished with a fragrant pile of Thai basil — Taiwan's most iconic home-cooked dish.
Intensely flavored Taiwanese braised chicken with equal parts sesame oil, soy sauce, and rice wine — finished with Thai basil.
Crispy marinated chicken pieces fried with basil leaves and chilli — Taiwan's most addictive street food from night markets.
Taiwanese Market Lemon Herb Rice Bowl brings taiwanese flavor to a practical rice bowl built with chicken thighs, soy sauce, five-spice, pickles and rice wine, and a fresh scallions finish.
Taiwanese Mountain Green Herb Salad brings taiwanese flavor to a practical salad built with grilled chicken, soy sauce, five-spice, pickles and rice wine, and a fresh scallions finish.
Bone-in chicken pieces braised in equal parts sesame oil, soy sauce and rice wine with garlic, ginger and fistfuls of Thai basil.
Bite-sized bites of five-spice marinated chicken thigh, double-fried until shatteringly crisp, tossed with fried basil.
Shredded poached chicken over rice moistened with its own savory braising drippings and crisp shallots, a lighter cousin of lu rou fan.
Handmade chicken and ginger dumplings simmered in a light, gingery broth — a warming Taiwanese home-style soup for cold days.
Chicken braised in equal parts soy sauce, rice wine and sesame oil with basil and garlic — Taiwan's most famous braised chicken dish.
A Taiwanese yan su ji-style fried chicken burger, marinated in five-spice and soy, fried crisp and topped with Thai basil and melted cheese.
Look for plump, pinkish flesh with no grey patches and a clean smell. Thighs stay juicier than breasts and forgive overcooking; bone-in, skin-on pieces deliver the most flavour.
Pat dry before searing for proper browning, and bring it to room temperature for 15 minutes so it cooks evenly. Marinades with acid or yoghurt tenderise lean breast meat.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
A lean, high-protein choice: a skinless breast delivers roughly 31 g of protein per 100 g with very little saturated fat.
Most of these 11 Taiwanese chicken recipes are ready in around 50 minutes from start to finish. The quickest, Three Cup Chicken — San Bei Ji, takes about 40 minutes, while the slower-cooked dishes run up to 65 minutes.
Across this collection they range from about 340 to 620 kcal per serving, averaging 459 kcal — Ginger Chicken Dumpling Soup is the lightest option at 340 kcal.
Three Cup Chicken — San Bei Ji is a great place to start — it's rated easy and comes together in about 40 minutes. 36% of the recipes here are beginner-friendly.
In these recipes, chicken is most often paired with soy sauce, garlic, fresh ginger, sesame oil, fresh thai basil leaves and fine sea salt. Taiwanese kitchens also lean on its own regional aromatics, fats and signature spice blends.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
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