TAIWANESE FRIED CHICKEN

Taiwanese Fried Chicken
Straight from the streets of Taiwan , this savoury chicken bites are addictively delicious.
My homemade Chinese five spice powder and potato starch make all the difference.The fried Basil leaves give it the final authentic street food look and taste.
This flavourful , crispy and juicy Taiwan fried chicken might be the Best Fried Chicken I have ever eaten ( no exaggeration here)

INGREDIENTS:

To prepare Jiao Yan ( Chinese salt and pepper)

• 2 tbsp sichuan peppers

• 1 tbsp white pepper

• 2 tbsp  salt

INSTRUCTIONS:

• Dry roast the sichuan peppers and the white peppers until aromatic. Stir continuously. 

• Cool and dry grind it to powder form

• Mix in the salt 

• It’s ready

• Store in airtight container and use sprinkled  over potato wedges, congee, soups , Barbeque etc

INGREDIENTS FOR POPCORN CHICKEN

• 500 gms chicken breast ( cut into bite sized pieces)

• 1tbsp soya sauce 

• 1tsp jiao yan powder

• 1tsp Chinese 5 spice powder 

• ¼ tsp onion powder

• 2-3 cloves of garlic grated

• 1tsp ginger grated

• 1-2 tbsp of Chinese cooking wine ( you can substitute with Japanese mirin or orange juice )

• 1cup sweet potato starch ( you can use corn starch) 

• Salt to taste ( if needed)

INSTRUCTIONS:

• Marinate the chicken pieces with soya sauce, jiao yan , 5 spice powder, grated ginger and garlic, onion powder and cooking wine

• Add the egg and little sweet potato flour 

• Mix well to coat the marinade onto the chicken pieces well

• Set aside for 15-20 mins 

• Now take another bowl and add the remaining sweet potato starch 

• Add few pieces of chicken into the starch and toss it a few times to coat well

• Continue process with all the pieces of chicken

• Rest the coated pieces of chicken for 10-15 mins

• Meanwhile heat oil for deep frying ( 350F)

• Add chicken pieces .. few at a time ( do not overcrowd the pan) 

• Fry on med heat until golden colour. Stir them around the pan so they are even in colour.

• Drain from oil and place on paper towel

TO PREPARE THE GARNISH

INGREDIENTS:

• 15-20 pieces of thai basil leaves(washed and dried completely).Deep fry them quickly(less than 10-15 seconds) in the same oil after frying the chicken. Drain and set aside

SERVE:

• Place fried chicken pieces onto a serving plate

• Add a few basil leaves

• Sprinkle the delicious fried chicken with some jiao yan and chili powder 

• Enjoy