🍗 Taiwanese Gourmet Superstar! Face-Hidingly Big Fried Chicken: “Da Ji Pai” (ダージーパイ/大鶏排）
Originating in Taiwan, “Da Ji Pai” (Dà Jī Pái) is an eye-catching gourmet dish that has sparked a major boom in Japan recently, alongside Tapioca tea, Taiwanese castella, and Lu Rou Fan (braised pork rice).
“Da” (Dà) means “big,” and “Ji Pai” (Jī Pái) means “fried chicken.” True to its name, its biggest appeal is its extra-large size—enough to hide your face. Thanks to its striking appearance, it is rapidly gaining fans with popularity rivaling that of Japan’s incredibly popular Karaage.
The reason for this immense size is that the traditional method involves pounding chicken breast repeatedly to stretch it thinly, making it tender and easy to eat. (However, since this specific recipe uses chicken thigh, this pounding step is unnecessary.)
🔮The Enchanting Aroma Woven by Five-Spice Powder (五香粉 : Wǔxiāng Fěn)
The secret to Da Ji Pai’s deliciousness lies in the exotic and rich aroma created by “Five-Spice Powder” (Wǔxiāng Fěn), a spice characteristic of Taiwanese and Chinese cuisine.
The complex and gorgeous aroma may seem a little mysterious to Japanese people at first, but once you taste it, you will be captivated.
Five Spice Powder contains star anise, pepper, cinnamon, and clove. （八角、花椒、陳皮、桂皮、丁子）
🌟The Secret to the Crispy Texture Lies in the “Flour”
Another key feature of Da Ji Pai is its surprisingly crispy batter that makes a delightful sound with every bite.
The original Taiwanese recipe uses cassava flour (tapioca flour), but this recipe uses the more readily available shiratamako (Japanese glutinous rice flour) and katakuriko (potato starch).
These flours have less gluten development than wheat flour, so you can easily recreate the unique crispy texture at home.
🍽️ Nutritional Information : Crispy Da Ji Pai (Taiwanese fried chicken)
| (Calories) | 909 kcal |
| (Protein) | 34.0 g |
| (Total Fat) | 49.3 g |
| (Total Carbohydrates) | 85.2 g |
| (Sodium) | 4.5 g |
※Oil absorption rate 15%
📝 INGREDIENTS : Crispy Da Ji Pai (Taiwanese fried chicken)
| 🍗 | Chicken thigh meat on the bone (Edible portion 55%) | 300g |
| 🥩 | Grated garlic | 5g |
| Grated ginger | 5g | |
| Sake (Cooking wine) | 15g | |
| Sugar | 5g | |
| Soy sauce | 9g | |
| Five Spice Powder | 2g | |
| Salt | 2g | |
| 🥔 | ★Potato starch | 30g |
| ★Shiratama flour | 30g | |
| ★Water | 10g | |
| 🍡 | ☆Shiratama flour | 15g |
| ☆Potato starch | 15g | |
| ☆Water | 30g | |
| ☆Soy sauce | 6g |
👩🍳How to make Crispy Da Ji Pai (Taiwanese fried chicken)
- Step1-1: (Marinate the Chicken)
Put the chicken thighs, grated garlic, grated ginger, sake, sugar, soy sauce, five-spice powder, and salt into a plastic bag.) - Step1-2: Rub the meat with the seasonings and let it marinate for a few hours in the refrigerator.)
- Step2-1: (Prepare the Crunchy Powder Coating)
Spread the ★ powder ingredients (potato starch and Shiratama flour) onto a flat tray, then sprinkle ★ water (10g) over them.) - Step2-2: Rub the mixture between the palms of your hands. This action breaks down the Shiratama flour particles, which is key to achieving the signature crunchy texture. (If unsure about the technique, watching a video may help clarify the process.)
- STEP3：(Prepare the Liquid Batter)
Mix all ☆ ingredients (Shiratama flour, potato starch, water, and soy sauce) in a bowl to create the “liquid batter.”) - Step4: Dip the marinated chicken from Step 1 into the liquid batter prepared in Step 3.
- Step5: Remove the chicken from the liquid batter and place it onto the crunchy powder coating prepared in Step 2.
- Step6: Press the powder coating firmly and evenly onto the entire surface of the chicken.
- Step7: Deep fry the chicken in 170°C oil for 15 to 20 minutes.
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