Taiwanese Fried Chicken
- 1chicken breast, diced into bite sized pieces
- 2 tbs soy sauce
- 1 tbs rice wine
- 1 tsp sugar
- 1 egg yolk
- 1 cup of tapioca corn starch
- seasoning: salt, pepper, garlic powder, paprika, chili powder
Marinade the chicken: add the soy sauce, rice wine, sugar, egg yolk, and the seasoning all together. Combine and refrigerate for a minimum of 2 hours.
Cooking the chicken: Heat a pan with vegetable oil. Place the corn starch in a bowl and add the seasoning to it. Take one bite size piece and place it in the bowl. Swish the bowl around, to get an even coating. Do this for all of your chicken and fry it in the pan. Pace the cooked chicken on a plate with a paper towel, to drain the oil.You can add more seasoning if you like, while the chicken is still hot.
So I’ve been wanting to try this recipe for a REALLY long time, but never got around to it. I got the recipe off of rasa malaysia. However the recipe on the website calls it salt and pepper chicken. I didn’t have any basil and I don’t really know what 5 spice seasoning is, so I, as usual, just adapted to what I had. I chose my own spices and seasonings.
I’m glad how it came out… I tried a piece of chicken right after it was fried, and it was nice and crispy.. However, after I fried the rest of the chicken, I let it rest for a bit before eating it and found that it was no longer crispy. I’m not sure why… I don’t know if it’s because of the type of corn starch I used, or whether I should use flour instead.. I don’t know. It tasted fine, but it didn’t have a nice crunch to it, like it did right when i took it out of the pan. I need to try this recipe, again and make some adjustments.
Anyway, as you can see, I didn’t use that much oil in the pan—maybe that’s a contributing factor as well. I’m not a big fan of oil… I hate oily foods, and so I used a shallow pan of oil.. and just cooked the chicken one side at a time. I rather do it this way than use a ton of oil. But you could probably fry it differently.
I’m happy with the results though.. I ate this with a bowl of rice and kimchi—although the basil would’ve been a better touch. I need to try this recipe, again.. and if it turns out better I’ll repost the results.
I’m sorry about the quality of the pictures.. a lot of my pictures are taken from my phone—so they’re pretty low quality. I don’t have my camera here at UCLA, so I have to make do with what I have.
but anyway, enjoy!