What makes Taiwanese fried chicken so crunchy on the outside and juicy within? It’s all about that marinade.
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
3 cloves garlic, finely grated
1/2 tablespoon ginger, finely grated
2 tablespoons soy sauce
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon white pepper
1 tablespoon Chinese cooking wine
1/4 teaspoon sugar
Oil for deep-frying
1 tablespoon water
1 cup potato starch
1 bunch Thai basil leaves
Sweet plum powder
In a large bowl, combine chicken, garlic, ginger, soy sauce, five-spice, white pepper, cooking wine and sugar and toss to coat. Marinate for a minimum of 30 minutes to overnight in the fridge.
Pour oil into a deep pot for frying and heat to 350 degrees. In a small bowl, whisk together egg and water. Pour over marinated chicken, and stir to coat.
Place potato starch in a large resealable plastic storage bag. Add a few pieces of chicken at a time and shake to coat.
Fry for 3 to 4 minutes or until golden brown. Set aside on a wire rack.
Fry Thai basil leaves for 30 seconds to crisp up. Drain.
Thread coated chicken onto wooden skewers, spacing pieces apart slightly. Serve skewers garnished with crispy basil and a sprinkling of sweet plum powder. Enjoy!
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