Next level Taiwanese fried chicken
- jenniferjoycefood
- Jan 31, 2023
- 2 min read
Updated: Feb 5, 2023
photo Phil Webb Props Zoe Harrington Styling me Recipe from 'My Asian Kitchen' Murdoch Books
Taiwanese street hawkers and night markets are famous for their stalls selling ‘popcorn’ chicken. Not just your average fried snack, the five-spice marinade and Sichuan chilli salt make this a taste sensation.
serves 4, prep 15 minutes, plus 1 hour marinating cook 10 minutes
Ingredients:
1 tbsp Chinese or other light soy sauce
1 tbsp Shaoxing rice wine or mirin
2 garlic cloves, crushed
3 cm (11/4 inch) piece of fresh ginger, peeled and grated
2 tsps five-spice powder
500 g (1 lb 2 oz) boneless skinless chicken thighs
1 tsp Sichuan peppercorns
1 tsp crushed red chilli flakes
1/2 tsp sea salt
100 g (31/2 oz) rice flour or cornflour (cornstarch)
vegetable oil, for frying
1 large handful Thai basil or regular basil
Dipping sauce:
1 tbsp Chinese or other light soy sauce
1 tbsp black or rice vinegar
2 tsps sambal oelek or sriracha or other hot chilli sauce
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 it into bite-size pieces. Place in the bag with the marinade and mix together. Leave anywhere from 1 hour to overnight refrigerated.
Drain the chicken and discard the marinade. Toast the Sichuan peppercorns in a small frying pan and then crush them in a mortar and pestle or in a spice grinder. Mix with the chilli flakes and sea salt and set aside.
Mix the dipping sauce ingredients in a small bowl and save for serving.
Place the rice flour or cornflour in a shallow dish and dip the chicken into the flour, coating well. Shake off the excess and place it on a clean plate.
Heat at least 10 cm (4 inches) of vegetable oil in a wok or heavy medium-size pot. Heat until a thermometer reaches 170°C–180°C (340°F–350°F) or when a small piece of bread sizzles quickly. You don’t want the oil too hot or the chicken will turn too brown quickly. Fry the chicken in batches until golden, about eight to nine pieces at a time. Drain on paper towels and continue frying until finished. Throw the basil leaves into the oil for 30 seconds or until crisp, then drain.
Place the chicken on a serving dish with the basil and a sprinkle of Sichuan chilli salt. Serve with the dipping sauce.
