Taiwanese Fried Chicken

Name: Taiwanese Fried Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 tsp sambal oelek, sriracha or other chilli sauce; 2 tsp sambal oelek, sriracha or other chilli sauce; 1 tbsp black or rice vinegar; 1 tbsp black or rice vinegar; 1 large handful Thai or regular basil; 1 large handful Thai or regular basil; 100 g (3½ oz) rice flour or cornflour; vegetable oil, for frying; ½ tsp sea salt; 100 g (3½ oz) rice flour or cornflour; 1 tsp Sichuan peppercorns; 1 tsp red chilli flakes; 2 tsp five-spice powder; 500 g (1 lb 2 oz) boneless skinless chicken thighs; 2 garlic cloves, crushed; 3 tsp grated ginger; 2 tsp sambal oelek, sriracha or other chilli sauce; 1 tbsp Shaoxing rice wine; 1 tbsp light soy sauce

Preparation info

Serves
4

Difficulty
Medium
Ready in
25 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Taiwanese night markets are filled with stalls and street hawkers selling their famous ‘popcorn’ chicken. Not just your average fried snack, the five-spice marinade and chilli salt sprinkle separate this fried chicken from the rest of the pack.

Ingredients

1 tbsp light soy sauce
1 tbsp Shaoxing rice wine
2 ga

Asia
China
Taiwan
Starter
Snack

Method

In a shallow glass dish or zip lock bag, mix the soy, rice wine, garlic, ginger and five-spice powder. Cut any excess fat off the chicken and slice into bite-size pieces. Place in the dish or bag with the marinade and mix together. Leave for at least 1 hour or overnight, refrigerated.

Drain the chicken and discard the marinade.

Toast the Sichuan peppercorns in a small frying pan