Taiwanese Fried Chicken
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Easy to make at home and incredibly delicious!
Ingredients
Method
Ingredients
- 500 g Chicken breast (2 large chicken breasts about 500-600 g)
- 1 cup Sweet potato starch Or Potato starch/ tapioca starch
- ¼ cup Plain flour or all-purpose flour
- ½ tsp Baking soda
- 2 Egg
- handful of Basil leaves Thai, Italian or Regular Basil (Optional)
- Oil for frying (vegetable oil, canola, grapeseed, sunflower or any neutral flavour oil)
- 2 tbsp Soy sauce
- 1 tbsp Shao Xing wine
- 1 tbsp Garlic Grated garlic/garlic paste
- 1 tbsp Sugar
- 1 tsp White pepper
- 1 tsp Chinese five spices
- ½ tsp Garlic powder
- ½ tsp Paprika powder
- ½ tsp White pepper
- ¼ tsp Fine salt
Crispy and savory! Image Credit: Khins Kitchen
Method
- Cover the chopping board with cling film, cut chicken breasts into half lengthways. Cover the chicken cutlets with cling film and flatten them by pounding with a rolling pin or meat tenderizer.
- Mix all the chilli salt seasoning ingredients in a bowl and set it aside.
- Mix the chicken cutlets well with soy sauce, garlic paste, white pepper, Shao Xing wine, Chinese five spices and sugar. Let it set aside and marinade for at least 30 minutes to 1 hour. If you have more time you can place it in a fridge overnight in an airtight container.
- Beat two eggs in a large tray or bowl and set aside. Mix sweet potato starch, plain flour, and baking soda in a large bowl and set aside.
- Dip the marinated chicken cutlet in the egg first, then dredge in the flour mix. Press gently to coat the chicken evenly, and toss the excess flour out before frying.
- Heat the vegetable oil to high heat, about 340-350° F. Deep fry the coated chicken for 3-4 minutes until the chicken starts to float. Once it floats, remove it from the oil and set it aside for 3-4 minutes. Then double fry it again until crispy golden brown. Remove from the oil and place it over the cooling rack.
- Fry the basil leaves in the oil for 2-3 minutes until crispy. Remove from oil and place it over the paper towel.
- To Serve the fried chicken, cut the chicken cutlets in the medium bite size slices, or pieces. Sprinkle the chilli salt seasonings and crispy basil leaves on top. You can simply serve on its own or serve with spicy mayo or any your favourite dipping sauce.
