Taiwanese-Style Fried Chicken

Name: Taiwanese-Style Fried Chicken
Yield: 1 serving
Cuisine: American
Ingredients: 1 fillet Chicken breast (without skin); 1 tsp Sake; 1/2 tsp Sugar; 1/2 tsp Soy sauce; 4 tsp ○Gaban jerk chicken seasoning; 2 tsp ○Chinese 5-spice powder; 10 tbsp ○Warabi starch; 1 Egg white

cookpad.japan @cookpad_jp

I really wanted to eat some crispy chi-pai so I tried making some with ingredients that I had at home (in this case, Gaban's jerk chicken seasoning and five-spice) to come up with an Asian-style spicy fried chicken.
I tried out a lot of recipes for the seasoning mixture and managed to come up with one that kept the chicken crispy even when cool.

Make sure to deep-fry the chicken crisply. The first layer of seasoning should be quite thin, with a thick layer of seasoning added after dipping the chicken in egg.
Allow the chicken to sit for a while once coated with seasoning (topping the layer of seasoning up anywhere you have to). Fry the chicken once the coating is nice and moist. For 1-2 servings. Recipe by Homard Ebiko

cookpad.japan @cookpad_jp

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Ingredients

1 serving

1fillet Chicken breast (without skin)
1 tspSake
1/2 tspSugar
1/2 tspSoy sauce
4 tsp○Gaban jerk chicken seasoning
2 tsp○Chinese 5-spice powder
10 tbsp○Warabi starch
1Egg white

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Steps

1

Cut the chicken breast fillet into 8-10 slices at a 45° angle. Place each slice onto a sheet of cling film, place another sheet on top, and strike the meat with a rolling pin to stretch it out a little.
2

Combine the meat with the sake, sugar, and soy sauce in a bowl and lightly rub them in.
3

Combine the ○ ingredients in a separate bowl and mix them together evenly.
4

Coat each slice of meat with the seasoning from Step 3, shaking off any excess. *Please refer to helpful hints here.
5

Dip the chicken in beaten egg and coat it generously with another layer of seasoning.
6

Allow each slice of chicken to sit for 2-3 minutes.
7

Deep fry the chicken in oil at 170-180°C and it's ready.
8

You're supposed to use a certain type of sweet potato starch that's hard to get outside of Taiwan, so I substituted it with cheap warabi starch.