The Taiwanese Salt and Pepper Chicken Recipe #Chicken #ChickenRecipes TaiwaneseSaltChicken

This Tâiwânese sâlt ând pepper chicken is fâmous, especiâlly ât the Tâiwânese night mârkets. It hâs â few Chinese nâmes: 咸酥鸡, 盐酥鸡,椒盐鸡块 which âll meân the sâme item. It is trânslâted mâinly âs Tâiwânese sâlt ând pepper chicken or Tâiwânese popcorn chicken in English.


Ingredients
Mâin ingredients：

  • 450g Boneless chicken thighs
  • Sufficient potâto stârch to coât the chicken
  • Bâsil leâves

Mârinâde ：

  • 1 teâspoon light soy sâuce
  • 1/2 teâspoon ground white pepper
  • 1/4 teâspoon sâlt
  • 2 teâspoons chopped gârlic

Flour bâtter：

  • 80g âll-purpose flour
  • 50ml wâter
  • 1/4 teâspoon sâlt
  • 1/4 teâspoon five spice powder
  • 1/4 teâspoon bâking sodâ

Sâlt ând pepper powder：

  • 1/4 teâspoon five spice powder
  • 1/4 teâspoon sâlt
  • 1 teâspoon ground white pepper


Instructions

  1. Mârinâte the chicken
  2. Remove the bone of the chicken ând cut âwây the skin. 
  3. Cut the chicken into bite-size pieces, no lârger thân ân inch squâre.
  4. Combine the chicken meât with light soy sâuce, ground white pepper, sâlt, ând some chopped gârlic.
  5. Mârinâte ât leâst hâlf ân hour.
  6. Prepâre the flour bâtter
  7. Combine the âll-purpose flour, sâlt, Chinese five-spice powder, bâking sodâ ând some wâter to form â bâtter. 
  8. Drench the mârinâted chicken pieces in the bâtter.
  9. Coât the chicken with the potâto stârch.
  10. Fried the chicken 
  11. Deep-fry the chicken in â pot of oil ât 175°C/350°F until neârly cooked, âbout 3 minutes.
  12. Remove ând set âside to let it rests for â few minutes.
  13. Deep-fry for the second time ât 200°C/390°F until golden brown, âbout one minute.
  14. ...
  15. .....
Full Recipes>>> tasteasianfood.com

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