FOOD
Taiwanese Fried Chicken on a Stick
What makes Taiwanese fried chicken so crunchy on the outside and juicy within? It's all about that marinade.
FOOD
Taiwanese Fried Chicken on a Stick
What makes Taiwanese fried chicken so crunchy on the outside and juicy within? It's all about that marinade.
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 3 cloves garlic, finely grated
- 1/2 tablespoon ginger, finely grated
- 2 tablespoons soy sauce
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon white pepper
- 1 tablespoon Chinese cooking wine
- 1/4 teaspoon sugar
- Oil for deep-frying
- 1 egg
- 1 tablespoon water
- 1 cup potato starch
- 1 bunch Thai basil leaves
- Sweet plum powder
Steps
- In a large bowl, combine chicken, garlic, ginger, soy sauce, five-spice, white pepper, cooking wine and sugar and toss to coat. Marinate for a minimum of 30 minutes to overnight in the fridge.
- Pour oil into a deep pot for frying and heat to 350 degrees. In a small bowl, whisk together egg and water. Pour over marinated chicken, and stir to coat.
- Place potato starch in a large resealable plastic storage bag. Add a few pieces of chicken at a time and shake to coat.
- Fry for 3 to 4 minutes or until golden brown. Set aside on a wire rack.
- Fry Thai basil leaves for 30 seconds to crisp up. Drain.
- Thread coated chicken onto wooden skewers, spacing pieces apart slightly.
- Serve skewers garnished with crispy basil and a sprinkling of sweet plum powder. Enjoy!