Whether we are talking about American Southern fried chicken, Japanese Chicken Katsu, Austrian Chicken Schnitzel, Italian Chicken Milanese (to name a few)... pretty much every country has a national recipe for "fried chicken". Taiwanese style fried chicken may not be as familiar to most people as Schnitzel or Katsu - but it is really good, and deserves it's place in the fried chicken hall of fame!
5-spice powder and white pepper give this chicken it's unique flavor:
Taiwanese Fried Chicken:
2 chicken breasts
Marinade:
1/2 c. soy sauce
2 T. michiu (Chinese rice cooking wine)
2 T. sugar
2 cloves garlic, minced
1/2 T. 5-spice powder
1/ tsp. white pepper
1 tsp. salt
Breading:
1 egg
4 T. cornstarch
1 c. potato starch
1/2 T. 5-spice powder
1/2 tsp. white pepper
1/2 tsp garlic powder
1. Cut the chicken breasts into thin, flat pieces. Combine marinade ingredients, and mix into chicken pieces in a bowl. Cover and store overnight in refrigerator, or at least 1 hour. If you don't have or can't find Michiu, you can substitute with Mirin (Japanese rice cooking wine) or sherry.
2. Mix the egg and cornstarch into the marinating chicken.
3. Combine the potato starch, 5 spice powder, white pepper, and garlic powder. (You could probably substitute the potato starch for cornstarch if you can't find any.)
4. Dredge the chicken pieces into the potato flour mixture, and allow to sit for a few minutes.
5. Heat 2 T. of oil in a large cast iron skillet on medium high.
6. Fry the chicken for 2-3 minutes per side until done. Drain on paper towels.
I learned to bake because I grew up in a house without dessert. (Quelle horreur!) The product of a gastronomically strict Japanese mother and a cooking-challenged Austrian father, if I wanted sweets - I would have to make it myself. Come join the baking adventures of a formerly sugar-deprived woman, as I share all the cooking and baking secrets that I've learned from trial and error throughout the years. With maybe some savory dishes as well? Who knows where the journey will lead...
what kind of soy sauce? is it dark or light? thanks
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