How I Made Giant Crispy Chicken Just Like Taiwan Night Markets!

By CiCi Li · 60 min

Ingredients

Instructions

1. Butterfly the chicken breast, cover it with plastic wrap and pound it evenly to about ½ inch thick.
2. Sprinkle the pinch of salt over the chicken and mix. Add the soy sauce, rice wine, five-spice powder, white pepper and grated garlic, and mix until evenly coated. Leave to marinate while you make the batter and seasoning.
3. Whisk the cornstarch and eggs in a bowl until smooth.
4. Dip the marinated chicken in the egg mixture to coat. Press it firmly into the sweet potato starch until fully coated, so the crust forms a rough, craggy surface.
5. Heat the oil in a pot over medium-high heat to 335°F (170°C). Carefully lower in the chicken and fry for about 8 minutes, until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Drain on a wire rack.
6. For an air fryer, preheat to 375°F (190°C). Lightly spray the coated chicken with oil, place it in one layer and air-fry for 16–18 minutes, flipping halfway, until golden and cooked through to 165°F (74°C).
7. Mix the salt, five-spice powder, white pepper and paprika. While the chicken is hot, sprinkle the mix evenly over it. Slice into large strips and serve right away.

Summarized from CiCi Li's video. Watch it for the details.

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