Food Recipes Hub

Taiwanese fried Chicken Recipe

Just keep in mind that if you decide to cook Chinese cuisine, sooner or later you will have to look for some of the ingredients of this cuisine on the Internet or in large supermarkets. An example is Shaoxing wine and Sichuan pepper. It turns out a very soft, spicy chicken in a thin, crispy breading. Get ready and cook.

CourseDinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
CuisineChinese Cuisine
KeywordEasy, For Beginners

Servings

Cook Time

40minutes

Servings

Cook Time

40minutes

Ingredients

Fillet:

2pieces Chicken filletbetter thighs, they’re juicier
1teaspoon Paprika sweetor to taste
300ml Vegetable oilrefined

Marinade:

3cm Ginger
3cloves Garlic
3pieces Green onionsarrows
3tablespoons Soy sauce
2tablespoons Dry white wine
1tablespoon Seasoning
1teaspoon Sugar
1teaspoon Salt
0,5teaspoon Allspice

Breading:

2tablespoons Flour wheat / Flour
4tablespoons Breadcrumbs
5tablespoons Corn starchor replace potato

Instructions

Cut the onion into feathers. Peel garlic and ginger, cut into plates. Grind Sichuan pepper in a mortar, mix with salt.
Wash the fillet, dry it with a napkin, cut into pieces. It is not necessary to granulate, but do not do it very large. Deep-fried, they should be ready, but the breading should not burn.
Prepare a marinade of 3/4 of the prepared mixture of pepper and salt (about a teaspoon with a slide), seasonings, soy sauce, wine, sugar, green onions, garlic, ginger. Mix everything well. leave 1/4 of the pepper and salt mixture. Don’t touch the paprika.
Mix the fillet well with the marinade, cover the container with a lid or foil and put it in the refrigerator for 40-60 minutes. If there is time – for the night. You can mix a couple of times for better pickling and try for salt.
While the fillet is marinating, we will do breading. In a large container, mix starch, breadcrumbs, flour. In a bowl, mix the paprika and the rest of the salt and pepper mixture.
Roll each piece of fillet in breadcrumbs and put the pieces on a napkin. It is better that the pieces do not touch. Get wet and stick together. I’m doing this for convenience. Prepare all the fillets, and then fry them calmly. A little advice. In a bowl with breading, put a few pieces of fillet, cover with a lid, a couple, shake three times – it’s done. Breaded fillets, clean hands, saving time.
That’s what we get in the end.
In a wok or in a deep saucepan, heat the deep-frying oil. Warm it up well. Deep fry the fillet pieces until golden brown. Parts. You don’t need to put all the pieces in the fryer at once. The fryer should always be hot. As they say: “Hurry, but slowly.”
Transfer the finished pieces to a napkin, sprinkle with the prepared mixture of salt, pepper and paprika.
That’s all she wrote. Sprinkle with green onions and sesame seeds. P.S. garlic and ginger remain in the marinade. Who likes, can fry them in the oil left over from frying chicken. I fried a couple more green onion feathers.

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