Beat the summer heat with the bold and zesty flavors of Authentic Taiwanese Salty Boiled Chicken. A quintessential staple of Taiwan’s vibrant night markets, this chilled chicken dish is celebrated for its incredibly juicy texture and a signature savory-peppery kick. Unlike heavy fried alternatives, our refreshing cold chicken recipe focuses on gentle poaching and a fragrant infusion of garlic, scallions, and toasted sesame oil. It’s a high-protein, low-carb delight that works beautifully as a standalone snack, a light lunch, or a flavorful addition to your meal prep routine. Whether you prefer the succulence of chicken thighs or the leanness of breast meat, this foolproof guide will show you how to master this Taiwanese street food classic right in your own kitchen.

Salty Boiled Chicken

Salty Boiled Chicken is a light and flavorful dish commonly found in Taiwanese night markets and home kitchens, especially during hot summer months. Made by simply boiling chicken and seasoning it with salt, garlic, and a touch of sesame oil, it’s often served cold with a variety of fresh vegetables like cucumber, cabbage, or bean sprouts.

This dish is known for being refreshing, low in oil, and high in protein — making it a perfect choice for a healthy dinner or light lunch. It’s also highly customizable, depending on what vegetables you have on hand.

Whether you’ve had it as street food in Taiwan or are discovering it for the first time, this boiled salty chicken is easy to make and full of satisfying flavor.

Servings 2 people

Prep Time 0

Cook Time 30

Total Time 30

Equipment

Pots
Grillers Garlic Press
Container

Ingredients

1 pound chicken thighs (or chicken breast) (500g)
6 cloves garlic
2 chiles (option, if you don’t like spicy, you don't need to use chili.)
3 scallions, trimmed
1/2 teaspoon ground white pepper
1 tablespoon sesame oil
100 ml chicken stock (option, if you like plain and original flavor, you don’t need to add it in water.)
1 teaspoon salt
1/2 tablespoon sugar

Instructions

Cook chicken thighs in boiled water for 5 minutes on medium heat. Then turn off the heat and let the chicken thighs sit in the broth on the stove, covered, for an additional 10 minutes.
Remove the chicken thighs from the pot and peel the skin off the chicken thighs. Let them rest about 5 minutes to cool.
When waiting, chop and mince garlic, chili, and scallions. Place on a dish and place aside.
Add chicken soup in a small bowl. Add salt and sugar in a bowl and stir. Place aside.
Shred or slice the chicken and put the chicken in a food storage container.
Add minced garlic, chili, scallions, sesame oil, ground white pepper, and the soup mixture in the container.
Put a lid on the food container and gently shake the container until mix well.
Serve Taiwanese Boiled Salty Chicken. Finish and enjoy

Calories: 333kcal

Course: Main Dish

Cuisine: Taiwanese

Keyword: Taiwanese street food, cold chicken dish, light protein meal, summer dinner idea, healthy chicken recipe, Taiwanese Salty Chicken, Cold Garlic Chicken Recipe, Healthy Asian Chicken Salad

Cooking & Storage Tips

While you can eat it immediately, letting the chicken marinate in the fridge with the garlic, sesame oil, and white pepper for at least 30 minutes will significantly deepen the aroma and savory profile
Serve cold or at room temperature. Best enjoyed on the day it’s made.

Tools & equipment you may need

Pots and Pans

Seletion

Grillers Garlic Press

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Last Updated on 2026-04-27

Authentic Taiwanese Salty Boiled Chicken That Is the Ultimate Cold Protein Snack