Taiwanese XXL Fried Chicken

Butterfly the chicken breast fillets, then marinate them in soy sauce, sugar, grated garlic, white pepper, five-spice powder, and MSG for at least 30 minutes.

In a bowl, whisk the eggs together with cornstarch, then dip the marinated chicken pieces into the mixture to coat them evenly.

Place the coated chicken on a tray and dredge it in tapioca starch, pressing gently to create a rough, craggy coating.

Let the coated chicken rest for 5–10 minutes to allow the coating to adhere.

Heat oil in a deep fryer or heavy skillet to 170–350°F (340–347°F). Fry the chicken pieces until golden brown and cooked through, about 4–6 minutes per side, then drain on paper towels.

While the chicken is still hot, sprinkle the seasoned powder (white pepper, paprika powder, chili powder, five-spice powder, and a pinch of MSG) over the pieces and toss to coat evenly.