Saturday, May 15, 2010

Taiwanese Salt and Pepper Fried Chicken

I've always loved this taiwanese style popcorn chicken which you can generally find available at bubble tea places. The only thing is that I generally find that these bubble tea places make the chicken a little too salty for my taste...(maybe so it will make you thirsty?) In any case, I never realized it is actually a pretty simple dish to make and you can therefore adjust the seasoning to your own liking. I guess now, I just have to make my own bubble tea to completely satisfy the craving!

adapted from Rasa Malaysia website

1 Lb. Chicken thighs (cut into bite-sized pieces)
4 tbsp. Soy Sauce
3 tbsp. 5-Spice Powder
4 tbsp. Rice Wine
1 tsp. Black Pepper
1 tbsp. Sugar
2 Egg Yolks
2 Cups of Sweet Potato Powder
Oil for deep-frying
Thai Basil leaves for Garnish


Marinate chicken pieces with soy sauce, 5-spice powder, rice wine, black pepper, sugar and egg yolks for at least 2 hours in the fridge.

Add oil to wok or deep-fryer and heat up.

Pour sweet potato flour and flatten evenly on a flat plate. Coat chicken evenly with the flour, then deep-fry until golden brown. Line a plate with paper towels to soak up any excess oil.

When finished deep-frying all the chicken, deep fry the basil leaves until crispy and garnish on top of the fried chicken.

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