CRISPIEST Taiwanese Fried Chicken | Secret Ingredients Revealed!

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Mash the fermented bean curd in a large bowl with a spatula. Add the oyster sauce, Shaoxing wine, white pepper and garlic and mix into a sauce.
2. Add the chicken, mix well, cover and marinate for 2 hours to overnight.
3. Heat frying oil to 350°F (175°C). Coat the marinated chicken evenly in sweet potato flour.
4. Fry the chicken in 2 to 3 batches, dropping in one piece at a time so the pot is not crowded. Fry 3 to 4 minutes, until the pieces float and are fully cooked. Drain on a rack set over a baking tray, then repeat with the rest.
5. Raise the oil to 375°F (190°C). In a small bowl, mix the salt, toasted and ground Sichuan peppercorn, white pepper and paprika or cayenne.
6. Fry half the first batch of chicken for 30 seconds. Meanwhile, hold a lid large enough to cover the pot. Add a handful of Thai basil to the oil, cover immediately, count 5 seconds, then uncover. Remove the chicken and basil. Repeat with the remaining chicken and basil.
7. Sprinkle the salt mixture over the chicken and serve immediately.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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