Salted & Spiced Crispy Chicken 鹽酥雞

Did you get a craving looking at this picture? How many kinds of fried chicken can you name.....childhood favorite KFC, American buffalo wings, buttermilk, Korean sweet & spicy, Indonesian-style ayam goreng, mom's special recipe, etc. I am sure we can go on and on. There is a favorite in every country, region or even family and truly, I have not come across any type of fried chicken I do not like. (Yes I am a certified fried chicken fan)

The fried chicken featured today is a huge favorite and one of the most well-known street food in Taiwan. This moist juicy chicken with crispy crunch and aromatic spices both smell and taste wonderful. You can find it in Taiwanese night markets and some local eateries, with perpetual long lines at the popular stalls. The chicken is marinated with chinese seasonings, double deep-fried and sprinkled with fine salt, pepper and five spice powder before serving.

Sweet potato starch is used as the coating here before deep-frying - the coarse texture of the flour gives the chicken an extra nice crunch. (Note: there are 2 types of sweet potato starch sold in Asian supermarkets - fine and coarse - get the coarse type). If you do not wish to buy a whole packet of sweet potato starch to make this, you can replace with cornstarch. It will be a little less crunchy but it will do.

Now you do not have to travel to Taiwan to enjoy this delicious snack - prepare and savor it in the comfort of your home.

SALTED & SPICED CRISPY CHICKEN RECIPE

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Ingredients:

2 chicken breasts or 1 lb tenderloins (cut into bite size)

For marinating meat

2 cloves garlic (minced)

2 tbsp soy sauce

1/2 tsp salt

1 tsp sugar

1 egg

1/4 tsp five spice powder

2 tbsp chinese rice wine

For sprinkling on chicken
1 tsp fine salt
1 tsp white pepper powder
1/4 tsp five spice powder
1 tsp chilli powder (optional)

Prepare for deep-fry 

1 cup sweet potato starch (coarse type) or cornstarch

few stalks of basil leaves

oil for deep-frying

Cut chicken into bite-size and pound a few times with the back of your knife to help tenderize the meat. Marinate chicken with minced garlic, soy sauce, salt, sugar, egg, five spice powder and rice wine. Marinate chicken for an hour or more (preferably overnight as it will be thoroughly seasoned).

Right before deep-frying, coat chicken with sweet potato starch. I use double deep-fry technique which helps retain the moisture of meat and increase crispiness on outside.

Heat up oil over medium-high heat and deep-fry chicken in batches - do not overcrowd the pan. Remove chicken from oil once it turns a very light golden color. Turn up the heat to high and when oil is hot again, put chicken back in and deep fry till golden brown.

Make sure the basil leaves are dry (clean with paper towels if needed) or they will cause a splatter in oil. Do a very quick deep-fry of the basil leaves and serve with the chicken.

Mix the rest of the five spice powder, salt and pepper powder together and sprinkle on chicken before serving. A dash of chilli powder (optional) will add an extra kick.