Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, taiwanese fried chicken (tfc). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
It consists of bite-sized pieces of chicken, coated and fried with flour and seasoning mixture. But the Taiwanese have a signature way with their fried chicken, too, a slightly less crusty but more aromatic breading that's been featured in at least three new Chinatown.
To begin with this particular recipe, we have to prepare a few components. You can cook taiwanese fried chicken (tfc) using 20 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Taiwanese fried chicken (TFC):
- Prepare 1 box chicken wings or 3 boneless chicken thighs, cut into bite sized pieces
- Take Chicken marinade:
- Take 2-3 garlic cloves, finely minced (add more or less depending on preference)
- Make ready 2 tablespoons light soya sauce (I used Kikkoman brand)
- Get 1 tablespoon five spice powder
- Get 1/2-1 teaspoon sesame oil (add more or less depending on preference)
- Take 1/2 tablespoon Shaoxing rice wine
- Make ready 1/2 teaspoon white pepper powder
- Prepare 1/8 teaspoon black pepper powder
- Make ready 1/2 teaspoon salt
- Take 1/8 teaspoon sugar (caster or granulated)
- Prepare For frying the chicken and basil leaves:
- Make ready 1 cup plain flour or cornstarch
- Take 2 cups potato flour
- Prepare 2 large eggs, lightly beaten
- Prepare Handful fresh basil leaves
- Prepare Vegetable oil, for deep-frying (or any cooking oil, enough to fully cover the chicken)
- Prepare Garnish:
- Take 1-2 tablespoon Taiwanese pepper salt spice powder for dusting (use more or less depending on preference)
- Take Handful fried basil leaves
Instructions to make Taiwanese fried chicken (TFC):
- In a large mixing bowl, combine the chicken and marinade ingredients together, making sure to completely coat each part of the chicken. Cover the bowl with cling film and place in the fridge. Let the chicken marinade between 30 minutes to an hour if using on the same day or over night.
- Pour cooking oil at least one inch deep into pot or wok being used for frying and turn to medium high heat. In a small bowl, crack and gently beat the egg. In a large food bag, put in the plain flour or cornstarch and the potato flour.
- When the oil is hot enough (between 160-180 degrees), tip: place the end of the chopstick into the oil, if it bubbles the oil is ready. Coat all of the chicken in the egg mixture, once fully coated, dip each chicken piece into the flour mixture. Coat evenly all over and then place into hot oil. Let chicken fry on both sides until it becomes golden brown (about 3-4 minutes).
- Fry a few pieces of chicken at a time (about 4-5 pieces depending on the size of your pot or wok). When the chicken is done, remove and place on a baking tray lined with paper towel to drain any excess oil.
- Once all of the chicken has been cooked, transfer to a large mixing bowl. Then going back to the oil place in handful fresh basil leaves. Tip: Be careful as the oil will splatter if basil leaves have any extra moisture of water in it and may make a popping sound. The basil leaves cook quite fast, so you only need to fry them for a few seconds. Remove once crispy. Place basil leaves on baking tray lined with a paper towel to remove excess oil.
- Now go back to the chicken and add the crispy basil leaves. Now dust generously with the Taiwanese pepper salt. Shake the bowl and toss the chicken gently to coat every piece of it. Serve immediately while pipping hot. Eat it as a snack or as a side dish accompaniment with other dishes.
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