Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, taiwanese-style fried chicken. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Taiwanese fried chicken, westernized as popcorn chicken is a dish in Taiwanese cuisine commonly found as street snack and is indispensable to the night markets in Taiwan. It consists of bite-sized pieces of chicken, coated and fried with flour and seasoning mixture. Hot Star fried chicken is an enormous piece of deep-fried Taiwanese chicken steak.
Taiwanese-Style Fried Chicken is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Taiwanese-Style Fried Chicken is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook taiwanese-style fried chicken using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Taiwanese-Style Fried Chicken:
- Prepare 1 fillet Chicken breast (without skin)
- Make ready 1 tsp Sake
- Get 1/2 tsp Sugar
- Make ready 1/2 tsp Soy sauce
- Get 4 tsp ○Gaban jerk chicken seasoning
- Take 2 tsp ○Chinese 5-spice powder
- Prepare 10 tbsp ○Warabi starch
- Prepare 1 Egg white
Taiwanese Fried Chicken might be the best fried chicken you will put in your mouth!! When I was traveling Taiwan, I had to try all different kinds of street. One of the key ingredients for this Taiwanese fried chicken is fermented bean curd. A rather delicious spin on the chicken nugget.
Instructions to make Taiwanese-Style Fried Chicken:
- Cut the chicken breast fillet into 8-10 slices at a 45° angle. Place each slice onto a sheet of cling film, place another sheet on top, and strike the meat with a rolling pin to stretch it out a little.
- Combine the meat with the sake, sugar, and soy sauce in a bowl and lightly rub them in.
- Combine the ○ ingredients in a separate bowl and mix them together evenly.
- Coat each slice of meat with the seasoning from Step 3, shaking off any excess. *Please refer to helpful hints here.
- Dip the chicken in beaten egg and coat it generously with another layer of seasoning.
- Allow each slice of chicken to sit for 2-3 minutes.
- Deep fry the chicken in oil at 170-180°C and it's ready.
- You're supposed to use a certain type of sweet potato starch that's hard to get outside of Taiwan, so I substituted it with cheap warabi starch.
My best experience was not actually in Taiwan, it was at a small chain in L. A. that dusted the chicken with the final seasoning. Taiwanese "popcorn" chicken (also called salted crispy chicken, or salt and pepper chicken) originated from the northern part of old Tainan City, the Seeing that it was difficult to eat the American style fried chicken in a convenient and elegant way due to the large size of the pieces, Ms. Taiwanese fried chicken. (Feast magazine / Brett Stevens). Its crumbly crunchy coating is generously doused in a sweet, salty and spicy seasoning with the ability to.
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