taiwanese street food

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

salt

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.

Sesame Noodles, or Ma Jiang Mian (麻醬麵): a humble yet elegant Taiwanese classic. Simple and flavorful — quite the perfect meatless weeknight meal.

Taiwanese Sesame Noodles (麻醬麵)

fresh wheat noodles

sesame paste (Zhi Ma Jiang)

soy sauce

Chinese black vinegar rice

sesame oil

sugar

chili oil (optional)

mushroom bouillon (optional)

(80 g) hot water (from cooking noodles)

salt,

scallion, finely chopped

roasted peanuts, crushed

Prepare Sesame Sauce. In a bowl, combine sesame paste, light soy sauce, dark soy sauce, black vinegar, toasted sesame oil, sugar, mushroom bouillon (optional), and chili oil (optional).

Prepare Noodles. Cook noodles according to package instructions. Drain noodles and reserve the hot (starchy) cooking water.

To Finish. Add a desired amount of the hot cooking water to the sesame sauce. Taste and adjust seasoning with salt. To assemble, place noodles in a bowl, ladle in the sauce, and garnish with scallions & crushed peanuts. Mix while still hot and enjoy.

Sweet potato starch (Or Potato starch/ tapioca starch)

Taiwanese castella cake, also known as Taiwanese soufflé castella, is a popular sponge cake known for its soft, fluffy texture and iconic jiggle. It&#039;s lightly sweetened and perfect by itself or with some whipped cream and fruits!

Taiwanese Castella Cake

eggs egg

cake flour ((we used Swan's Down brand))

unsalted butter (melted)

milk (room temperature)

vanilla extract

granulated sugar

milliliters white vinegar ((cream of tartar

Preheat and prepare:Preheat the oven to 300°F and line an 8 by 8 by 3 inch pan with parchment paper. Also prepare some hot water and a larger oven safe tray/pan for the water bath.

Make the base batter:In a large mixing bowl, sift in the cake flour to remove any lumps. Add the oil and melted butter and whisk until smooth. Add the milk and mix until just combined and the batter looks smooth. Add the egg yolks and vanilla and mix until well combined. Set aside.

Make the meringue:Place the egg whites with the vinegar in another large mixing bowl. Using a hand mixer, beat the egg whites on medium high speed until foamy. Add the sugar in increments while continuing to mix on medium high speed until all the sugar has been added.

Reduce the speed to medium and continue to beat the meringue until medium peak. You&#39;ll know it&#39;s medium peak when you lift the mixer and the meringue forms a peak with a slight hook. *Please refer to the post for photo reference!*

Incorporate the meringue:Place a third of the meringue into the prepared batter base. Gently fold with a spatula with a &quot;J&quot; motion to incorporate the meringue. Repeat two more times with the remaining meringue. On the last mix, make sure to fold until the meringue is completely incorporated and the batter is uniform in color. Make sure to also scrape the bottom and sides of the bowl!

Bake the Taiwanese castella cake:Pour the batter into the prepared cake pan and gently shake to level it out. Give the pan a firm tap on the counter to pop any large air bubbles.

Place the square cake pan in the larger pan or tray and place it in the oven. Pour hot water into the outer pan, about a quarter to half way up the sides of the square pan.

Bake the castella cake for about 70 minutes, or until the cake is golden brown on top and a toothpick inserted in the middle comes out clean. Remove the cake from the oven.*If the surface of the cake is not as golden brown as you&#39;d like, broil for about 30 seconds.*

Cut and serve:Let the the Tawainese castella cake cool for a moment then remove it from the cake pan by lifting. Peel the parchment paper from the cake and slice the cake into 8 equal pieces, or to your preferred size.

The cake is jiggliest while it&#39;s hot, but it will taste quite eggy. As it cools, the cake will deflate slightly, becoming less jiggly. Once it&#39;s comepletely cooled or chilled, the cake will taste much better. It&#39;s great on its own or with some whipped cream and fruits.

Easy, authentic vegan version of classic Taiwanese Braised Pork (滷肉飯 Lu Rou Fan) using tempeh. Marked by a sweet, savory, and umami sauce.

Vegan Taiwanese Braised Tempeh

block (230 g) tempeh

shiitake mushrooms

water

doubanjiang (spicy bean paste)

garlic,

fresh ginger, minced

shallot,

chilis, deseeded u0026 minced

star-anise

bay leaf

shaoxing wine (or mirin)

dark brown sugar

Prepare the Tempeh: First, crumble up the tempeh with your hands into a u0022minced porku0022 texture (if your tempeh is frozen, let it thaw completely first). Boil a pot of water and blanch the tempeh for about 10 minutes to rid its bitter aftertaste. When 10 minutes is up, strain out the tempeh from the water and let cool. Set aside.

Prepare the Shiitake Mushrooms: Soak shiitake mushrooms in hot water for 15 minutes. After 15 minutes, take out the mushrooms and mince them finely. Reserve the mushroom soaking liquid as well.

Braise the Tempeh: In a pot or wok, heat up 1-2 tablespoons of vegetable oil (or other neutral oil) on medium heat. Add the doubanjiang and fry until fragrant (the oil should turn orange), about 1 minute. Follow with the garlic, ginger, dried chilis, and shallots. Fry while constantly stirring for 2-3 minutes, then add back the minced tempeh and minced mushrooms, along with the star-anise and bay leaf. Cook to lightly brown the tempeh, about 3-4 minutes. Deglaze the pot with soy sauce, mushroom-soaking water, Shaoxing wine, and dark brown sugar (I like to pre-combine them). Cover and braise for 15-20 minutes. Near the end of the braising, remove the lid and reduce the braising liquid to concentrate the flavors. Adjust seasoning with salt at the end.

Serve over white rice with fresh scallions and pickled radishes (or other pickled vegetables). Enjoy while warm.

Top 5 taiwanese street food recipes from across the web

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Top Tags

Taiwanese Fried Chicken

Taiwanese Sesame Noodles (麻醬麵)

Taiwanese Fried Chicken

Taiwanese Castella Cake

Vegan Taiwanese Braised Tempeh

Top 5 taiwanese street food recipes from across the web

The most viewed taiwanese street food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taiwanese Fried Chicken

Taiwanese Sesame Noodles (麻醬麵)

Taiwanese Fried Chicken

Taiwanese Castella Cake

Vegan Taiwanese Braised Tempeh

The most viewed taiwanese street food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine