Taiwanese Fried Chicken

Serves: 4-5

Prep Time: 30 min + 3 hours resting

Cook Time: ~30 min

Taiwanese Fried Chicken is easy to make and delicious to boot – full of crunchy fried bits, juicy meat and a subtle bite of spice. Perfect for a full meal, or a snack. Best paired with a good light beer!

Ingredients

Marinade

2 lbs boneless-skinless chicken thigh or breasts, cut to smaller pieces

3 tbs garlic, minced

2 tbs light soy sauce

2 tbs Shaoxing wine

1 tsp sugar

1 tsp five spice powder

1 tsp white pepper

½ tsp salt

Fry Batter

½ cup all purpose flour

½ cup water

4 tbs cornstarch

1 tsp baking powder

½ tsp salt

½ tsp white pepper

For Frying

2 cup cornstarch

Canola oil, for frying

For Garnish

40-50 Thai basil leaves, flash fried

Salt and white pepper, to taste

Instructions

1. In a large mixing bowl, add in the chicken, garlic, soy sauce, Shaoxing wine, sugar, five spice, pepper, and salt. Cover with plastic wrap and let rest in the refrigerator for 2-3 hours, or overnight.

2. When you’re ready to fry, turn the large pot of oil — filled to ⅔ — on high, and combine the batter ingredients into a large bowl. Add the batter into the marinated chicken bowl. Mix well until fully incorporated.

3. Set aside a medium bowl full of bc or starch to coat each piece just before frying. You likely will need more than 2 cups.

4. When the oil is hot enough (350F), add in the Thai basil leaves. If they’re not dry, and even if they are, it may cause a bit of oil splattering if you fry them in a group. Fry for 1-2 min or until dark green. Strain and place onto a paper towel, sprinkle with salt.

5. Next, dip each piece of chicken in the cornstarch, and gently place in the pot of hot oil. Fry until golden brown, ~5 minutes per batch. Strain and place onto a paper towel lined baking sheet or serving dish and continue until all chicken is cooked.

6. When ready to serve, sprinkle chicken with additional salt and white pepper. Toss in the fried Thai basil leaves. Enjoy!