Taiwan Salt & Pepper Chicken 台灣鹽酥雞
Ingredients:
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Chicken-skinless and boned removed (dark meat preferable)
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Black pepper powder
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Soy sauce (light)
(TIP #1: not too much soy sauce should be added or color of chicken will be too dark)
(TIP #2: taste and color of final product will vary based on soy sauce brand. We recommend light soy sauce with lower sodium)
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Cooking wine (just a dash: amount vary with meat volume)
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Salt-pinch or two
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Egg(s)-relevant to meat volume
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Garlic-finely minced
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Sesame oil
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Sugar-pinch
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Taiwan Chicken Marinade Powder
(TIP: too much marinade powder will cause the chicken to turn dark when frying)
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Taiwan Seasoned Frying Powder
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Taiwan Salt & Pepper Seasoning
(TIP: use a pepper shaker dispenser to store seasoning powder for easy sprinkling)
Instructions:
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Cut chicken into small bite size pieces
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Add chicken with all above ingredients (except the frying powder and salt & pepper seasoning, these will be used later) and marinate for few hours or overnight for best taste
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After proper marinating, evenly coat chicken with Taiwan Seasoned Frying Powder. Avoid coating too much or will clump together
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Fry until golden brown (or until internal temperature reaches 165°F)
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For authentic Taiwanese street snack flavor, drop one or two basil leaf into fryer with chicken for 5 seconds.
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Remove cooked chicken from fryer and place into large stainless steel bowl. Sprinkle some Taiwan Salt & Pepper Seasoning (using shaker) and toss with chicken immediately after frying.
(TIP #1: Do not over fry basil leaf)
(Tip #2: Properly dry basil leaf before adding to fryer or water residue will cause splatter and may become dangerous)
(Tip #3: Try not to over sprinkle or flavor may become too overpowering)