Taiwanese Fried Street Chicken
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Taiwanese Fried Street Chicken
Recipe by Louis Tikaram
Ingredients
Canola oil for deep frying
4 large chicken thigh fillets, skin off/bone out
4 tablespoons of Chinese Cooking Wine
3 tablespoons Ayam Soy Sauce
2 tablespoons Coles Five Spice Powder
1 teaspoon Coles White Pepper
4 cloves Garlic
3 cups of Tapioca Starch
4 tablespoons of Coles Corn flour
2 large Coles eggs
Seasoning:
1 tablespoon Chili Powder
1 tablespoon Coles Paprika
1 tablespoon Coles Five-Spice Powder
1 tablespoon Coles White Pepper
1 tablespoon Coles Garlic Powder
1 tablespoon Sea salt
METHOD
First bash out the chicken to flatten it and marinate with soy sauce, Chinese cooking wine, five-spice powder, white pepper, and grated garlic for at least 1 hour.
Combine all the spices to make the chicken seasoning, whisk together and set aside, my tip would be to make a big batch and store in a airtight container for a awesome seasoning you can use for almost everything.
Whisk the corn flour and eggs together in a medium mixing bowl till there are no lumps.
Add the chicken thigh to the batter and press the egg mixture into the chicken firmly to ensure the flour will stick and form a great crust.
Add the chicken to the tapioca starch pressing again then let it sit for 5 minutes.
Fill a large pot or wok with Canola oil and heat to around 160°C, carefully add the chicken and cook for around 8 minutes, stirring and turning to ensure the chicken cooks evenly, when the chicken is cooked transfer chicken pieces to some absorbent paper and season with the spice mix.
