Taiwanese Salt Pepper Chicken (鹽酥雞)

16 Jun

chickenAs usual, all measurements are just a guideline, but this came out quite delicious! Just need to figure out now to make it even crispier – if I remember correctly, my 2nd uncle (who’s a fantastic cook) double fried it in a large vat with lots of oil and over a gas stove outdoors.

Ingredients:

Marinade:
1 lbs chicken – cut into bite sized pieces
1 tbsp cooking wine
3 tbsp soy sauce
1 scallion/green onion – segmented
sliced ginger – large pieces
sugar

Coating:
sweet yam flour/starch
corn starch
flour
egg <– I didn’t use this, but will try the next round

Seasoning:
peppercorns
salt
five spice powder

Other:
oil
pan
pot
tongs/chopsticks
gloves
paper towels/lettuce leaves

1) Combine all the marinade ingredients and let sit for at least 10 minutes. Don’t cut the ginger and green onion too small or they might stick onto the chicken and will burn when you fry it.
2) Heat oil slowly in wok/pan/pot. I also pan fried a few pieces to see the effect – about the same, but used less oil. For best results use a gas stove, heat on low heat for about 5 minutes, then increase to low/medium. Adjust accordingly.
3) Combine all the dry ingredients for the coating. Should be 50% yam flour, 15% flour, 35% corn starch.
4) When the oil is hot enough, coat the chicken in the egg wash (optional) then dip into dry coat mix. Make sure it’s fully coated, squeeze as much powder as you can get on it (makes it crispier/fluffier) and drop into oil. Try a piece at first to test if the temperature of the oil is right. Fry till brown and remove onto paper towel or lettuce leaf.
5) Top with seasoning (see below) and serve immediately.

Seasoning:
1) In pan, panfry dry ingredients on very low heat till fragrant. Pepper 50%, salt 40%, five pice powder 10%.

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One Response to “Taiwanese Salt Pepper Chicken (鹽酥雞)”

  1. CT June 1, 2011 at 12:11 PM #

    forgot to top it off with fried basil leaves, or I like it that way.

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