Taiwanese Fried Chicken
Taiwanese Fried Chicken
Ingredients
For the Chicken
- 3 chicken legs/breast, boneless, skinless
For the Marinade
- 5 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon shaoxing wine
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon five-spice powder
For Frying
- 1 cup sweet potato flour
- 1 egg
- oil, for frying
For the Spice Mix
- 2 teaspoons Sichuan peppercorns, ground
- 1 teaspoon white peppercorns, ground
- 2 teaspoons paprika
- 1/2 teaspoon chilli powder/flakes
- 1/2 teaspoon cumin powder
Instructions
- 1
Take the 3 boneless, skinless chicken legs or breasts and butterfly them open to create thinner, larger pieces of chicken.
⏱️ 5 min
- 2
In a bowl, combine the minced 5 cloves of garlic, 2 tablespoons (30g) of soy sauce, 1 tablespoon (15g) of shaoxing wine, 1 teaspoon (5g) of sesame oil, 1 tablespoon (12g) of brown sugar, and 1/2 teaspoon (1g) of five-spice powder. Mix all the marinade ingredients thoroughly until well combined.
⏱️ 5 min
- 3
Place the butterflied chicken pieces into the bowl with the marinade. Ensure the chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 30 minutes, or longer for more flavor.
⏱️ 5 min
- 4
In a shallow dish, pour 1 cup (120g) of sweet potato flour. In a separate bowl, crack and whisk 1 egg until smooth.
⏱️ 5 min
- 5
Take the marinated chicken out of the fridge. First, dip each piece of chicken into the whisked egg, ensuring it's fully covered. Then, transfer the egg-coated chicken to the dish with sweet potato flour. Press and pat the chicken into the flour, making sure it is thoroughly coated and that some flour clumps adhere to create a textured, crispy exterior.
⏱️ 10 min
- 6
Pour oil into a wok or deep pan, ensuring there's enough for deep-frying. Heat the oil to 170°C (340°F). Use a thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 170
- 7
Carefully place the coated chicken into the hot oil. Fry until the chicken is golden brown and crispy on both sides, flipping as needed. Once cooked, remove the chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min
- 8
In a small bowl, combine 2 teaspoons (3g) of ground Sichuan peppercorns, 1 teaspoon (2g) of ground white peppercorns, 2 teaspoons (4g) of paprika, 1/2 teaspoon (1g) of chilli powder/flakes, and 1/2 teaspoon (1g) of cumin powder. Mix these spices together well.
⏱️ 5 min
- 9
Immediately after frying, while the chicken is still hot, generously sprinkle the prepared spice mix over the fried chicken. Serve hot.
Kitchen Tools
Nutrition Facts (per serving)
Taiwanese Fried Chicken
For the Chicken
- 3 chicken legs/breast, boneless, skinless
For the Marinade
- 5 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon shaoxing wine
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon five-spice powder
For Frying
- 1 cup sweet potato flour
- 1 egg
- oil, for frying
For the Spice Mix
- 2 teaspoons Sichuan peppercorns, ground
- 1 teaspoon white peppercorns, ground
- 2 teaspoons paprika
- 1/2 teaspoon chilli powder/flakes
- 1/2 teaspoon cumin powder
Instructions
- 1
Take the 3 boneless, skinless chicken legs or breasts and butterfly them open to create thinner, larger pieces of chicken.
⏱️ 5 min - 2
In a bowl, combine the minced 5 cloves of garlic, 2 tablespoons (30g) of soy sauce, 1 tablespoon (15g) of shaoxing wine, 1 teaspoon (5g) of sesame oil, 1 tablespoon (12g) of brown sugar, and 1/2 teaspoon (1g) of five-spice powder. Mix all the marinade ingredients thoroughly until well combined.
⏱️ 5 min - 3
Place the butterflied chicken pieces into the bowl with the marinade. Ensure the chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 30 minutes, or longer for more flavor.
⏱️ 5 min - 4
In a shallow dish, pour 1 cup (120g) of sweet potato flour. In a separate bowl, crack and whisk 1 egg until smooth.
⏱️ 5 min - 5
Take the marinated chicken out of the fridge. First, dip each piece of chicken into the whisked egg, ensuring it's fully covered. Then, transfer the egg-coated chicken to the dish with sweet potato flour. Press and pat the chicken into the flour, making sure it is thoroughly coated and that some flour clumps adhere to create a textured, crispy exterior.
⏱️ 10 min - 6
Pour oil into a wok or deep pan, ensuring there's enough for deep-frying. Heat the oil to 170°C (340°F). Use a thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 170 - 7
Carefully place the coated chicken into the hot oil. Fry until the chicken is golden brown and crispy on both sides, flipping as needed. Once cooked, remove the chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min - 8
In a small bowl, combine 2 teaspoons (3g) of ground Sichuan peppercorns, 1 teaspoon (2g) of ground white peppercorns, 2 teaspoons (4g) of paprika, 1/2 teaspoon (1g) of chilli powder/flakes, and 1/2 teaspoon (1g) of cumin powder. Mix these spices together well.
⏱️ 5 min - 9
Immediately after frying, while the chicken is still hot, generously sprinkle the prepared spice mix over the fried chicken. Serve hot.