Recipe: Tasty Taiwanese-Style Fried Chicken

Taiwanese-Style Fried Chicken. Taiwanese fried chicken is little bite-sized pieces of chicken coated in potato or sweet potato starch and deep fried until crispy. It's then tossed in a salt and pepper seasoning and garnished with deep fried basil leaves. It started out as street food, but like all good Taiwanese street foods, it has made its way into the cultural fabric of.

Taiwanese fried chicken is a crisp, spicy and juicy meat that is featured in restaurants as well as sold at street food stalls all around Taiwan. The island's unique take on Colonel Sanders has recently come into the spotlight in the United States as Asian-American street food vendors, including popular Bian Dang in New York City, have added. Also on the menu are Monga nuggets, Monga crispy chicken, Monga chicken wings, Taiwanese-style popcorn chicken, fries in three flavors (signature, seaweed and plum), fried broccolli, fried king oyster mushroom, fried chicken skin and Monga rice. You can have Taiwanese-Style Fried Chicken using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Taiwanese-Style Fried Chicken

Prepare 1 of fillet Chicken breast (without skin).
Prepare 1 tsp of Sake.
You need 1/2 tsp of Sugar.
Prepare 1/2 tsp of Soy sauce.
You need 4 tsp of ○Gaban jerk chicken seasoning.
You need 2 tsp of ○Chinese 5-spice powder.
It's 10 tbsp of ○Warabi starch.
Prepare 1 of Egg white.

Of course a Taiwanese restaurant will not be without milk tea. 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 food. One of the food caught my eyes were this fried chicken.

Taiwanese-Style Fried Chicken instructions

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..

One, because of the delicious frying chicken smell and two, the refreshing basil in the chicken! Dip chicken pieces one at a time into the egg, then dredge in tempura batter mix, shaking off any excess. Lower chicken pieces carefully into the hot oil in batches. Transfer to a plate lined with paper towels to drain. Flatten the chicken breast with the back of the knife.