Description
Discover the secret to irresistibly crispy Taiwanese fried chicken with this flavorful recipe. Featuring tender chicken breast marinated in a fragrant blend of soy sauce, Shao Xing wine, and Chinese five spices, this dish uses sweet potato starch and a double frying technique to achieve the perfect crunchy texture. Finished with aromatic fried basil leaves, it’s a deliciously addictive snack or meal that brings authentic Taiwanese street food right to your kitchen.
Ingredients
Scale
Chicken and Marinade
- 500 g Chicken breast (boneless for a tender bite)
- 2 tbsp Soy sauce (adds savory depth)
- 1 tbsp Shao Xing wine (traditional cooking wine)
- 1 tbsp Garlic (fresh, minced for rich aroma)
- 1 tsp White pepper (gentle spice)
- 1 tsp Chinese five spices (introduces complexity)
- 1 tbsp Sugar (balances savory notes)
- ¼ tsp Fine salt (enhances flavors)
Coating
- 2 Eggs (beaten)
- 1 cup Sweet potato starch (secret to irresistible crunch)
- ¼ cup Plain flour (for light and crispy texture)
- ½ tsp Baking soda (helps coating puff up)
- ½ tsp Garlic powder (extra garlic flavor)
- ½ tsp Paprika powder (adds mild heat)
For Frying and Garnish
- Oil for frying (high smoke point oil such as vegetable or peanut oil)
- Handful Basil leaves (adds crunch and fragrance)
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise and gently pound each piece between cling film until evenly flat to ensure even cooking and tenderness.
- Make the Seasoning Mix: In a small bowl, combine garlic powder, paprika powder, white pepper, and fine salt to create a flavorful seasoning blend for the coating.
- Marinate the Chicken: In a mixing bowl, combine the chicken with soy sauce, minced garlic, white pepper, Shao Xing wine, Chinese five spices, and sugar. Mix thoroughly and marinate for at least 30 minutes to allow flavors to penetrate.
- Prepare the Coating: Beat the eggs in a large shallow tray. In another bowl, mix sweet potato starch, plain flour, baking soda, and the seasoning mix prepared earlier.
- Coat the Chicken: Dip each marinated chicken piece into the beaten eggs, allowing excess to drip off, then thoroughly dredge in the flour and starch mixture, pressing gently to adhere the coating well.
- Heat the Oil: Pour oil into a deep pot and heat to 340-350°F (170-177°C), suitable for deep frying.
- First Fry: Carefully place chicken pieces into the hot oil and deep fry for 3-4 minutes until they float to the surface. Remove and let rest for 3-4 minutes to allow the moisture to redistribute.
- Double Fry: Return the chicken pieces to the hot oil and fry again until golden brown and extra crispy. Drain on a cooling rack to remove excess oil.
- Fry the Basil: Using the same oil, fry the basil leaves for 2-3 minutes until crispy and fragrant. Remove and drain.
- Serve: Cut the fried chicken into medium pieces, sprinkle with chili salt seasoning if desired, and serve immediately with your favorite dipping sauces alongside the crispy fried basil leaves.
Notes
- Double frying is essential for achieving the signature crispy texture of Taiwanese fried chicken.
- Sweet potato starch is key for a light, crunchy coating; avoid substituting with cornstarch if possible.
- Use a high smoke point oil such as vegetable, canola, or peanut oil for frying.
- Ensure the oil temperature is maintained between 340-350°F to avoid greasy or undercooked chicken.
- Marinating for at least 30 minutes enhances flavor but can be extended up to 2 hours for deeper taste.
- Adjust spice levels by varying paprika and adding chili salt according to preference.
- Serve immediately for best texture, as the coating can soften if left standing too long.
