Taiwanese Fried Chicken
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
2 hrs 25 mins
-
Additional Time
20 mins
-
Total Time
2 hrs 45 mins
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Servings
4
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Calories
335 kcal
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Course
Main Course
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Cuisine
Taiwanese
Taiwanese Fried Chicken
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This Taiwanese fried chicken (台湾盐酥鸡 - táiwān yán sū jī), a popular street food (or party appetizer!), is juicy, crispy, and addictive.
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Ingredients
For the chicken & marinade:
- 1 pound boneless skinless chicken thighs (cut into 1-inch/2.5cm pieces)
- 1 heaping tablespoon garlic (minced)
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sugar
- 1/2 teaspoon five spice powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
For the batter:
- 1/4 cup all purpose flour
- 1/4 cup water
- 2 tablespoons sweet potato starch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
To finish the dish:
- 20-25 Thai basil leaves (optional)
- vegetable oil (can substitute canola oil, peanut oil, or any other frying oil of choice)
- 1 cup sweet potato starch
- Salt and white pepper (to taste)
Instructions
- In a medium bowl, combine the chicken pieces with the garlic, light soy sauce, Shaoxing wine, sugar, five spice powder, white pepper, and salt. Cover and marinate in the refrigerator for at least 2 hours, or ideally overnight.
- Make the batter just before frying. In a medium bowl, combine the flour, water, sweet potato starch, baking powder, salt, and white pepper. Toss this batter mixture into the marinated chicken.
- If using, wash the Thai basil leaves, and run them through a salad spinner to dry them. Thoroughly pat them dry on a kitchen towel to get rid of any lingering moisture (or it may cause splattering in the frying oil). Set aside.
- Add 2 inches of oil to a medium pot, and bring it to 350°F/175°C over medium heat. You may need to adjust the heat to keep the oil temperature at 350°F/175°C during frying.
- First, fry the basil leaves until they turn a dark green color. Strain them out and set aside.
- Coat each piece of battered chicken in sweet potato starch, and immediately lower it into the 350°F/175°C oil in batches (about a quarter to a third of the chicken per batch). Do not coat the chicken ahead of time, or the coating will become soggy. Fry for 1 minute. Remove the chicken from the oil, set aside, and continue frying subsequent batches, for 1 minute for each batch.
- Now it’s time for the second fry. With the temperature still at 350°F/175°C, fry the batches again (in the same order you initially fried them in)—this time, for 2 minutes, until the pieces float to the surface and are crispy.
- Once the second fry is done, sprinkle with additional salt and white pepper to taste, and serve with the Thai basil leaves, if using.
Nutrition Information
Show Details
Calories
335kcal
(17%)
Carbohydrates
44g
(15%)
Protein
27g
(54%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
669mg
(28%)
Potassium
814mg
(23%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
345IU
(7%)
Vitamin C
3mg
(3%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 27g | 54% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 669mg | 28% |
| Potassium | 814mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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