Taiwanese Fried Chicken 台灣炸雞排
This recipe is for boneless chicken. I prefer chicken leg meat but you can also use chicken breast with or without the skin. At some Asian butcher shops, you can find de-boned chicken legs for sale. Note that the prep time does not include de-boning the chicken.Serve with rice, noodles or bread. Makes a delicious crispy chicken sandwich.
Approximate cost (CAD) $8
Ingredients
- 2 De-boned chicken legs or chicken breast
- 100 g Sweet potato starch , preferably the course kind
- 500 ml Oil
Ingredients for marinade:
- 1 Egg
- ½ tsp Sugar
- ¼ tsp 5 spice powder
- 1/8 tsp Ground black pepper
- 1 tsp Light soy sauce
- 3 slices Ginger , can also be minced
- 3 cloves Garlic , chopped or minced
Ingredients for seasoning powder:
- ½ tsp Chicken broth powder
- ½ tsp Salt
- ½ tsp Sugar
- ¼ tsp White pepper powder
- ¼ tsp 5 spice powder
- ¼ tsp Garlic powder
Instructions
- Debone chicken leg, if not already done. Debone by making a vertical cut to expose the bone and then use a sharp knife to cut around the bone
- Maximize the area of the chicken by making a butterfly cut or cuts in the thickest part of the chicken and then open flat like a book
butterfly cut is when you cut horizontally (parallel to the outer surface) without cutting through to increase the area of the meat 
- Marinate the chicken with 1 egg, ½ tsp sugar, ¼ tsp 5 spice powder, ⅛ tsp ground black pepper, 1 tsp light soy sauce, 3 slices ginger, and 3 cloves of chopped garlic. Let sit for at least 30 minutes. 2 hours of marinating would be optimal
If you like ginger, you can mince or even grate the ginger so that it will adhere to the chicken 
- Make seasoning powder by combining ½ tsp chicken broth powder, ½ tsp salt, ½ tsp sugar, ¼ tsp white pepper powder, ¼ tsp 5 spice powder and ¼ tsp garlic powder. Pour into a spice shaker for easy dispensing.
I used a small strainer which worked too 
- Pour approx. 100g of sweet potato starch onto a plate
- After marinating, mix the chicken around the marinade one last time to absorb as much of the marinade as possible. Place a piece of chicken onto the sweet potato starch and cover completely on both sides. Use a spoon to help spread it evenly. Place on a plate. Let it sit for 5-10 minutes before frying so that the starch can better adhere to the chicken. Repeat for all the chicken pieces. Add more sweet potato starch if necessary
- Pour 500ml of oil into a pan. Oil should be able to cover at least half of the thickness of the chicken
- Heat oil to 160˚C or 325˚F, add chicken one piece at a time while making sure that the chicken doesn’t touch one another. Cook each side for approx. 3 minutes. Remove from oil and let rest on a cooling rack. Repeat and continue to fry the other pieces of chicken, if any are left
- Turn heat up to 200˚C or 400˚F.
- Fry the chicken a second time for around 30 seconds each side or until you get a golden brown colour. Remove from oil and let rest on cooling rack
- Sprinkle seasoning powder on both sides of the chicken
- Cut into strips or leave as is
- Serve on its own, with rice, noodles or bread.
Nutrition
Calories: 2715kcalCarbohydrates: 48gProtein: 25gFat: 273gSaturated Fat: 25gPolyunsaturated Fat: 75gMonounsaturated Fat: 168gTrans Fat: 1gCholesterol: 202mgSodium: 1009mgPotassium: 351mgFiber: 1gSugar: 2gVitamin A: 242IUVitamin C: 2mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!