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Taiwanese Fried Chicken Recipe with Spices

Everybody loves fried chicken and thanks to our collaborator, Mike Choo, we have a Taiwanese version of it. The XXL fried chicken is usually a regular sight especially at the local night markets or at Shilin snacks stalls. Taiwanese fried chicken is distinctly different from others as it uses starch instead of flour, thus giving you that chewy QQ texture below the crunchy coating. You can eat it as is or sprinkle it with your choice of seasoning like chilli powder, five spice powder or pepper powder for that added spicy kick. 

"The ingredients listed below does not reflect an authentic taiwanese fried chicken recipe, but one that i've added my own twist. This is because I wanted to use ingredients that you can get easily and to keep it as simple as possible. I hope this recipe will give you joy and happiness as you munch on all that crispy goodness" said Mike Choo. This recipe serves 2.

Prep time: 40mins

Cooking time: 5min


Ingredients
For chicken

2 Chicken Chop

1/4tsp Five spice powder

1/4tsp Lada Mupoh (Sarawak White Peppercorn), grounded

1/8tsp Layo powder (Sabah Ground Ginger)

3 pinch Salt

4 sprigs of Thai basil leaf

1 Egg white

Tapioca Starch
Seasoning Powder

10g Chilli powder

10g Garlic powder

10g Lada Mupoh


Steps:

  1. Cut the chicken chop into cubes and marinade with five spice powder, lada mupoh, layo and salt for 30mins in the chiller.

  2. Heat up your oil to 180°C

  3. Beat the egg white until its slightly foamy and coat the chicken with it.

  4. Prepare a bowl with tapioca starch. Sprinkle some water to get make the starch clump together. These small clumps will give you the crunch on the coating.

  5. Coat the chicken in the flour and set aside for 1 min.

  6. Fry the thai basil for 20 sec at 180°C, drain on paper towel.

  7. Next, fry the chicken at 180°C to just cook through for 1min and rest it for 5 minute. This allows the juice to be reabsorbed by the chicken.

  8. Refry the chicken at 200°C for another 1min. This helps to ensure that the coating turns crispy and crunchy. Drain on paper towel

  9. Sprinkle the chicken with the seasoning mix. You may add more white pepper and chili powder if you desire something more spicy.

  10. Serve together with the thai basil leaf.


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We hope you'll enjoy trying this out!
Explore other recipes : here

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