Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of Taiwan! 🇹🇼 Our Taiwanese Salt and Pepper Chicken is not just another fried chicken recipe - it's a crispy, flavor-packed sensation that will revolutionize your home cooking. With its perfect balance of crunchy exterior and juicy interior, this dish promises to be the star of your dining table, delivering an authentic taste of Taiwanese street food that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Taiwanese
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1/2 cup potato starch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon five-spice powder
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- Oil for frying
Instructions
- Cut chicken thighs into bite-sized pieces, approximately 1-
- 5 inches in size, ensuring uniform cooking.
- In a large mixing bowl, combine potato starch, salt, black pepper, and five-spice powder, creating a seasoned coating mixture.
- Pat chicken pieces dry with paper towels to remove excess moisture, which helps achieve a crispier texture.
- Thoroughly coat each chicken piece in the seasoned potato starch mixture, ensuring complete and even coverage.
- Heat vegetable or peanut oil in a deep skillet or wok to 350°F (175°C), using a thermometer for precise temperature control.
- Carefully add coated chicken pieces to the hot oil, working in batches to prevent overcrowding and maintain oil temperature.
- Fry chicken pieces for 3-4 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Remove fried chicken using a slotted spoon and drain on wire rack or paper towels to remove excess oil.
- In a separate small pan, quickly sauté minced garlic and ginger until fragrant, about 30 seconds.
- Immediately toss hot fried chicken with sautéed garlic, ginger, and chopped green onions.
- Transfer to serving plate and garnish with additional green onions if desired. Serve hot and crispy.
Tips
- • Temperature is crucial! Maintain your oil at a consistent 350°F for the crispiest results. • Pat chicken pieces completely dry before coating to ensure maximum crispiness. • Use potato starch instead of regular flour for an extra light and crisp coating. • Don't overcrowd the pan - fry in batches to maintain oil temperature and achieve even browning. • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F. • For an extra flavor boost, try adding a pinch of white pepper or Sichuan pepper to your coating mixture. • Let the chicken rest on a wire rack after frying to prevent sogginess and maintain its crisp texture. • Serve immediately for the best taste and texture - this dish is best enjoyed hot and fresh!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 125mg
