Taiwanese Fried Chicken
By Judy · thewoksoflife.com
2 hrs 20 min (mostly marinating)Serves 4
Double-fried chicken thighs marinated in soy and five spice, coated in a crispy sweet potato starch crust and finished with fried Thai basil.
Adjust▾
🌐Translate
⋯
| prepCut chicken into 1-inch / 2.5 cm pieces | |||||
| 450 g boneless skinless chicken thighs, cut into 1-inch / 2.5 cm pieces | Marinate chicken 2 hrs or overnight | Coat chicken in starch, fry 350°F / 175°C, 1 min per batch | Second fry 350°F / 175°C, 2 min per batch until crispy | Season with salt & pepper, serve with basil | |
| 1 heaping tablespoon garlic, minced | |||||
| 1 tablespoon light soy sauce | |||||
| 1 tablespoon Shaoxing wine | |||||
| 1/2 teaspoon sugar | |||||
| 1/2 teaspoon five spice powder | |||||
| 1/2 teaspoon white pepper | |||||
| 1/4 teaspoon salt | |||||
| 30 g all purpose flour | Make batter, toss with chicken | ||||
| 60 ml water | |||||
| 2 tablespoons sweet potato starch | |||||
| 1/2 teaspoon baking powder | |||||
| 1/4 teaspoon salt | |||||
| 1/4 teaspoon white pepper | |||||
| 20–25 Thai basil leaves (optional) | Wash and dry basil leaves | Fry basil until dark green, drain | |||
| vegetable oil for frying | Heat oil to 350°F / 175°C | ||||
| 125 g sweet potato starch | |||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free