Taiwanese Fried Chicken 台灣炸雞排

🧂 Ingredients

• 2 De-boned chicken legs

  or chicken breast
• 100 g Sweet potato starch

  , preferably the course kind
• 500 ml Oil
• 1 Egg
• ½ tsp Sugar
• ¼ tsp 5 spice powder
• 1/8 tsp Ground black pepper
• 1 tsp Light soy sauce
• 3 slices Ginger

  , can also be minced
• 3 cloves Garlic

  , chopped or minced
• ½ tsp Chicken broth powder
• ½ tsp Salt
• ½ tsp Sugar
• ¼ tsp White pepper powder
• ¼ tsp 5 spice powder
• ¼ tsp Garlic powder

Instructions

• 1 Debone chicken leg, if not already done. Debone by making a vertical cut to
  expose the bone and then use a sharp knife to cut around the bone
• 2 Maximize the area of the chicken by making a butterfly cut or cuts in the
  thickest part of the chicken and then open flat like a book butterfly cut is
  when you cut horizontally (parallel to the outer surface) without cutting
  through to increase the area of the meat
• 3 Marinate the chicken with 1 egg, ½ tsp sugar, ¼ tsp 5 spice powder, ⅛ tsp ground
  black pepper, 1 tsp light soy sauce, 3 slices ginger, and 3 cloves of chopped
  garlic. Let sit for at least 30 minutes. 2 hours of marinating would be optimal
  If you like ginger, you can mince or even grate the ginger so that it will
  adhere to the chicken
• 4 Make seasoning powder by combining ½ tsp chicken broth powder, ½ tsp salt, ½ tsp
  sugar, ¼ tsp white pepper powder, ¼ tsp 5 spice powder and ¼ tsp garlic powder.
  Pour into a spice shaker for easy dispensing. I used a small strainer which
  worked too
• 5 Pour approx. 100g of sweet potato starch onto a plate
• 6 After marinating, mix the chicken around the marinade one last time to absorb as
  much of the marinade as possible. Place a piece of chicken onto the sweet potato
  starch and cover completely on both sides. Use a spoon to help spread it evenly.
  Place on a plate. Let it sit for 5-10 minutes before frying so that the starch
  can better adhere to the chicken. Repeat for all the chicken pieces. Add more
  sweet potato starch if necessary
• 7 Pour 500ml of oil into a pan. Oil should be able to cover at least half of the
  thickness of the chicken
• 8 Heat oil to 160˚C or 325˚F, add chicken one piece at a time while making sure
  that the chicken doesn’t touch one another. Cook each side for approx. 3
  minutes. Remove from oil and let rest on a cooling rack. Repeat and continue to
  fry the other pieces of chicken, if any are left
• 9 Turn heat up to 200˚C or 400˚F.
• 10 Fry the chicken a second time for around 30 seconds each side or until you get a
  golden brown colour. Remove from oil and let rest on cooling rack
• 11 Sprinkle seasoning powder on both sides of the chicken
• 12 Cut into strips or leave as is
• 13 Serve on its own, with rice, noodles or bread.

Nutrition Info