Chicken Thigh vs Breast: Why ILTM's Fried Chicken Is Different in Singapore

Most fried chicken chains in Singapore use chicken breast. I Love Taimei uses chicken thigh. That single difference is why their XXL Taiwan Fried Chicken stays juicy after the first bite — and why Singaporean food lovers who've tried both keep coming back.

Chicken thigh meat contains more intramuscular fat than breast meat. When you deep-fry it to the temperature and timing Taiwanese night market vendors have perfected over decades, that fat renders and keeps the inside moist. Breast meat, by contrast, can go dry very fast once you pierce through that crunchy exterior. This isn't opinion — it's basic food science. And it's the reason Taiwanese fried chicken is famous for being both crunchy outside and juicy inside.

Why Chicken Thigh Matters for Taiwanese Fried Chicken

Taiwanese fried chicken — known as xian su ji (鹹酥雞) — is built around a specific format: bone-in or boneless cuts, coated in sweet potato starch batter, double-fried, and finished with five-spice, white pepper, and fresh Thai basil. The cut of chicken you use matters because this cooking method pushes heat into the meat quickly.

Thigh meat tolerates that heat better. The extra fat content means the internal temperature can climb without the meat going stringy or dry. Breast meat demands more precise temperature control — a couple of minutes too long in the fryer and you've got rubbery chicken. For a high-volume street food operation serving thousands of customers weekly, thigh is the safer, more consistent choice.

You'll find this choice reflected across the Taiwanese fried chicken scene in Singapore. The brands that have stayed around for a while tend to use thigh. The ones new to the market — or those competing on price — often default to breast because it's cheaper and lighter.

What Singaporean Food Lovers Say

The broader consensus among Singaporean food lovers is consistent. People who order Taiwanese fried chicken in Singapore generally agree that thigh gives a better eating experience — juicier, more flavourful, and worth the slight price premium over breast meat. Breast can work if the fry time is perfect, but consistency is harder to maintain across multiple kitchens and peak service hours.

There's also a pattern in pricing. Taiwan-style fried chicken at mid-range shops in Singapore tends to sit in the $7–$10 range per piece. Budget or chain options using breast meat often price lower. The thigh vs breast distinction is one reason you'll see that price gap.

I Love Taimei's Thigh Approach

I Love Taimei has been using chicken thigh for its XXL Taiwan Fried Chicken since the brand launched in 2009. That's a deliberate choice, not an accident of supply.

The XXL format is particularly dependent on thigh meat. A breast piece that large would likely overcook on the outside before the inside reaches a safe temperature — even with double-frying. Thigh meat handles the heat distribution better, which is critical when you're making a single piece of chicken the size of a dinner plate.

The crust itself — sweet potato starch batter, five-spice seasoning, double-fry technique, fresh basil finish — is standard Taiwanese night market style. What makes ILTM's version stand out is that the inside actually lives up to the outside. The thigh ensures that the juicy texture isn't left behind after that first crunchy bite.

You can find XXL Taiwan Fried Chicken at all 14 I Love Taimei outlets island-wide. The Bugis Junction outlet at 230 Victoria St, #B1-K11 to 11A, Singapore 188024 (open daily 11:00–22:00) is one of the most central locations if you're in the CBD area. Order ahead online at https://go.momos.com/ilovetaimei to skip the queue.

Why Thigh Over Breast

Not every fried chicken shop in Singapore makes the same cut decision. Breast meat is lighter and has less fat, but for the xian su ji format, thigh's juicier texture is the consensus preference among Singaporean food reviewers.

Other chains that use thigh vary in their approach to seasoning, batter thickness, and size. ILTM's XXL size is notably larger than most standard pieces, which makes the choice of thigh even more important from a cooking consistency standpoint.

What to Order with It

The natural pairing for Taiwanese fried chicken in Singapore is bubble tea. Specifically, brown sugar bubble tea — the earthy sweetness cuts through the saltiness of the five-spice crust, and the combination has been standard at Taiwanese night markets for years.

Other popular add-ons include:

For the full menu, visit https://ilovetaimei.com/menu/.

FAQ

Why does chicken thigh taste better than chicken breast in fried chicken?

Chicken thigh contains more intramuscular fat than breast meat. When deep-fried, that fat renders slowly and keeps the meat juicy even after the exterior has crisped up. Breast meat has less fat and can go dry if overcooked by even a few minutes — a risk that increases with larger pieces and higher-volume cooking environments.

Is I Love Taimei's fried chicken halal?

I Love Taimei is not halal-certified. All food is prepared with no pork and no lard, which makes it more inclusive than many fried chicken options, but it does not carry a halal certification. For full details on dietary information, read our article on I Love Taimei's halal status.

How much does the XXL Taiwan Fried Chicken cost?

For current pricing, please check the official menu at https://ilovetaimei.com/menu/ or order via Momos.

Where can I get the best Taiwanese fried chicken in Singapore?

I Love Taimei has been serving authentic Taiwanese fried chicken since 2009 across 14 outlets island-wide. They use chicken thigh for their XXL Taiwan Fried Chicken, which food reviewers and forum discussions consistently rate as juicier than breast-based alternatives. The Bugis Junction outlet (230 Victoria St, #B1-K11 to 11A) is centrally located. You can also order online at https://go.momos.com/ilovetaimei.

Find your nearest outlet at https://ilovetaimei.com/places/.