taiwanese fried chicken

This is the replica of the Hot Star fried chicken from Taiwan, which is one of the most famous Taiwanese street food.

Taiwanese chicken steak- Hot Star fried chicken recipe

chicken breast

scallion

g ginger

g garlic, ,minced

soy sauce

salt

sugar

white pepper

five-spice powder

Chinese rice wine

cake flour

baking soda

water

rice flour

sweet potato flour

chili powder

Remove the skin of the chicken breast.

Butterfly the chicken breast twice with a sharp...

Butterfly the chicken breast twice with a sharp knife.

Flatten the chicken breast with the back of...

Flatten the chicken breast with the back of the knife.

Put the chicken into the mixture of ingredient...

Put the chicken into the mixture of ingredient A and mix well.

Put the chicken to a bed of the...

Put the chicken to a bed of the mixture of ingredients B. Make sure it fully covered with flour.

Shake off the excess flour.

Deep fried the chicken immediately in hot oil...

Deep fried the chicken immediately in hot oil over high heat (above 180°C/ 350°F) until golden brown.

Remove the chicken with tongs and chopsticks.

Place it on a kitchen towel or a...

Place it on a kitchen towel or a metal rack.

Mix all the ingredients C.

Sprinkle the seasoning mixture onto the chicken.

Serve with rice or coleslaw.

https://mediavine-res.cloudinary.com/video/upload/yvipdyjlolffvodqaodc.mp4

Taiwanese chicken steak- how to get the outstanding crunchy texture

Taiwanese version of Crispy airy, non-greasy fried chicken cutlets and sprinkle generous amount of flavourful Chinese salt and chilli seasonings. Add crisp basil leaves to bring more flavour to the dish.

Taiwanese Fried Chicken

Chicken breast ((2 large chicken breast

Sweet potato starch

(Or Potato starch/ tapioca starch)

Plain flour (Or all purpose flour)

½ tsp Baking soda

tbsp Soy sauce

Shao Xing wine

tbsp Garlic (Grated garlic/garlic paste)

Sugar

White pepper

tsp Chinese five spices

Garlic powder

Paprika powder

¼ tsp

Cover the chopping board with cling film, cut chicken breasts into half lengthways. Cover the chicken cutlets with cling film and flatten it by pounding with rolling pin or meat tenderizer.

Mix all the chilli salt seasoning ingredients in a bowl and set it aside.

Mix the chicken cutlets well with soy sauce, garlic paste, white pepper, Shao Xing wine, Chinese five spices and sugar. Let it set aside and marinade for at least 30 minutes to 1 hour. If you have more time you can place it in a fridge overnight in an airtight container.

Beat two eggs in large tray or bowl and set aside. Mix sweet potato starch, plain flour, and baking soda in a large bowl and set aside.

Dip the marinated chicken cutlet in the egg first, then dredge in the flour mix. Press gently to coat the chicken evenly and toss the excess flour out before frying.

Heat the vegetable oil to high heat about 340-350° F. Deep fry the coated chicken for 3-4 minutes until the chicken start to float. Once it float, remove from oil and set it aside for 3-4 minutes. Then double fry it again until crispy golden brown. Remove from oil and place it over the cooling rack.

Fry the bail leaves in the oil for 2-3 minutes until crispy. Remove from oil and place it over the paper towel.

To Serve the fried chicken, cut the chicken cutlets in the medium bite size slices, or pieces. Sprinkle the chilli salt seasonings and crispy basil leaves on top. You can simply serve on its own or serve with spicy mayo or any your favourite dipping sauce.

Crunchy Taiwanese Popcorn Chicken made with juicy chicken pieces with crispy coating, and aromatic basil flavour. The most delicious Taiwanese street food fried chicken recipe that you can simply make at home with minimum budget!

Taiwanese Popcorn Chicken Recipe

lb Boneless Chicken Thigh ((about 450 grams) Or Chicken breast)

Sweet potato flour ((about 200 grams)

Basil leaves (A handful

(For frying oil

sauce

Shao

tbsp garlic garlic

White pepper powder

½ tsp Chinese five spices (See details in note)

Sichuan peppercorns ((toasted, finely ground) See details

tsp White pepper powder

Salt

Paprika

Cut the chicken thigh into medium bite-size pieces. Marinade the chicken pieces with soy sauce, Shao Xing wine, garlic paste, white pepper and Chinese five spices. Mix well and set it aside for 15 minutes. Or you can leave it overnight in fridge with air-tight container.

Finely grind the roasted Sichuan peppercorns and mix it with white pepper powder, salt and paprika powder. Set it aside.

Break one egg white into the marinated chicken pieces and mix it well.

Place the sweet potato flour/ potato starch in a large bowl. Add 3-4 chicken pieces in the flour, dredge and press gently to coat evenly. Toss the excess flour out before frying.

Heat the vegetable oil or neutral flavour oil to medium-high heat about 330-340°F. ( Fill the oil over 2 inch. )

Add the coated chicken pieces and fry for 2-3 minutes. Once the chicken pieces start to float remove from oil and set aside for 2-3 minutes. ( Fry with batches if needed, do not overcrowd the oil. Skim the fried crumbs out with mesh strainer after frying each batch.  )

Place the fried chicken back in the oil and fry for another 2-3 minutes, or until the coating is crispy. Remove from oil and transfer to kitchen towel or cooling rack.

Fry the basil leaves in the remaining oil for 1-2 minutes until crispy. Place the fried basil leaves over the kitchen towel.

Mix fried chicken pieces and basil leaves, sprinkle the salt seasoning mix on top. ( Or you can toss everything in a large mixing bowl. )

Transfer to serving plate and serve immediately.

Sweet potato starch (Or Potato starch/ tapioca starch)

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.

chicken

garlic ((minced))

Shaoxing wine

five spice powder

all purpose flour

sweet potato starch

baking powder

20-25 Thai basil leaves ((optional))

vegetable oil ((can substitute canola oil, peanut oil,

salt and white pepper ((to taste))

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.

Oil (For frying oil

Egg white

Crispy and flavorful fried chicken wings with classic Taiwanese popcorn chicken flavor cooked in an air fryer.

Extra Crispy Taiwanese Popcorn Chicken Air Fryer Chicken Wings

sea salt

¼ tsp white pepper powder

Chinese five spice powder (optional)

garlic (minced)

coarse sweet potato / tapioca starch (see note)

½ tsp baking powder

basil

garlic (sliced

vegetable oil

white pepper powder

Put chicken wings in a bowl or Ziploc bag with soy sauce, salt, white pepper powder, five spice powder, sugar and minced garlic.  Marinate for at least 30 minutes, preferably over night, in the fridge.

Mix sweet potato / tapioca starch with baking powder before placing on a big plate.

Coat each wing with the starch mix and squeeze it gently to help the starch adhere to the wings better.

Let the wings sit for 3-5 minutes to allow the starch coating to absorb some moisture from the wings, which will prevent the coating from falling off during cooking process.

Prepare the wings

Toss basil and garlic with a little bit of the oil and set it aside.

Place the wings in the air fryer, cook it for 10 minutes on 350°F, toss the wings and then turn the heat to 400°F and continue to cook for another 5-10 minutes until it&#039;s golden brown and crispy.

Mix in basil and garlic in the air fryer, and cook for 1 more minute.

Transfer the wings out from the air fryer with a pair of tongs, season with more sea salt, white pepper powder or chili powder based on your taste and enjoy!

Cooking

This homemade Taiwanese Popcorn Chicken or salt pepper chicken (鹽酥雞 Yan Su Ji) are so scrumptious and crackly bits all over. Bring the night market to your home when you miss it!

Taiwanese Popcorn Chicken

chicken breasts thigh

garlic

tbsp ginger

tbsp Mirin (*see notes)

tbsp ShaoXing wine (or dry sherry (*see notes))

tsp sweet potato starch (or Tapioca starch)

tsp 5-spice powder (* see notes)

tsp white pepper

cayenne pepper

brown sugar

eggs + add 3 tbsp water

Thai basil leaves

tbsp 5 spice powder

tbsp white pepper

chilli powder

Cut the chicken into 1-inch chunks and place in large bowl. Mix the marinade ingredients and add the mixture into the chicken, toss well. Set aside and refrigerate for 20 minutes or overnight.

When ready to cook, place the eggs in a bowl, add 3 tbsp of water and whisk with fork. Place the sweet potato starch in a separate bowl.

Using chopstick (or a tong), dip the chicken first into the egg mixture, then toss in the sweet potato starch and coat evenly. Shake off excess starch.

Heat the oil in the wok, when oil reached 150 degree C, scatter the basil leaves and stir for about 20 seconds until the basil leaves turn translucent and crisp. Remove from the wok and drain. Set aside.

Increase the heat of oil to 170 C and fry the coated chicken in batches for about 2-3 minutes (do not overcrowd the wok) or until golden brown. Regularly skimming any floating flour bits from the oil.

Place the cooked chicken in a wire rack lined with paper towel to drain the oil.

While the cooked chicken are still hot, sprinkle or season with a good pinch of Spiced Mixed Salt. Serve immediately and garnish with fried basil leaves.

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