Empty My Fridge
25-Min Taiwanese XXL Fried Chicken–Just Like the Night Market!
Ingredients
- Chicken breast1
- Salt½ tsp
- Soy sauce2 tbsp
- Shaoxing wine1 tbsp
- Five spice · powder¾ tsp
- White pepper¾ tsp
- Garlic2 cloves
- Vegetable oil3 cups
- Cornstarch4 tbsp
- Egg2
- Potato starch1 ½ cups
- Paprika½ tsp
Instructions
- Butterfly the chicken breast, cover it with plastic wrap and pound it evenly to about ½ inch thick.
- Sprinkle the pinch of salt over the chicken and mix well. Add the soy sauce, rice wine, ¼ teaspoon five-spice powder, ¼ teaspoon white pepper and the grated garlic, and mix until evenly coated. Let it marinate while you make the batter and seasoning.
- Whisk the cornstarch and eggs together until smooth.
- Dip the marinated chicken into the egg mixture to coat evenly. Press it firmly into the sweet potato starch until fully coated, pressing well so the coating forms a craggy surface.
- In a pot over medium-high heat, heat the oil to 335°F (170°C). Carefully lower in the chicken and fry for about 8 minutes, until golden brown and cooked through, with an internal temperature of 165°F (74°C). Drain on a wire rack.
- For air-frying instead, preheat the air fryer to 375°F (190°C). Lightly spray the coated chicken with oil, place it in a single layer and air-fry for 16–18 minutes, flipping halfway, until golden and cooked through to an internal temperature of 165°F (74°C).
- Combine the salt, ½ teaspoon five-spice powder, ½ teaspoon white pepper and paprika in a small bowl. While the chicken is still hot, sprinkle the seasoning evenly over it. Slice into large strips and serve immediately.
Summarized from CiCi Li's video. Watch it for the details.
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