Taiwanese fried chicken (TFC)

Name: Taiwanese fried chicken (TFC)
Yield: 6 servings
Cuisine: British
Ingredients: 1 box chicken wings or 3 boneless chicken thighs, cut into bite sized pieces; 2-3 garlic cloves, finely minced (add more or less depending on preference); 2 tablespoons light soya sauce (I used Kikkoman brand); 1 tablespoon five spice powder; 1/2-1 teaspoon sesame oil (add more or less depending on preference); 1/2 tablespoon Shaoxing rice wine; 1/2 teaspoon white pepper powder; 1/8 teaspoon black pepper powder; 1/2 teaspoon salt; 1/8 teaspoon sugar (caster or granulated); 1 cup plain flour or cornstarch; 2 cups potato flour; 2 large eggs, lightly beaten; Handful fresh basil leaves; Vegetable oil, for deep-frying (or any cooking oil, enough to fully cover the chicken); 1-2 tablespoon Taiwanese pepper salt spice powder for dusting (use more or less depending on preference); Handful fried basil leaves

Nadine Schweitzer @deanyeatsworld

Taiwanese fried chicken is a dish in Taiwanese cuisine. This can be commonly found as street snack and available at night markets in Taiwan.

It consists of chicken pieces or wings, coated and fried with flour and seasoning mixture. Salt and pepper is the staple condiment.

Additional toppings added can be chilli powder, lightly fried basil leaves, and garlic bits depending on preference. Since the creation of this dish, it has become a popular fast food or restaurant appetiser in other countries in Asia as well as overseas.

My husband first introduced me to this dish as this is what he grew up eating. On his visits to Taiwan he would always get this dish. However his auntie also makes one of the best versions of this but it is unfortunately a secret that only she knows.

So I decided to learn this dish and make it my style so that whenever he craves it, I will be able to make it. In my opinion, the five spice, salt and pepper seasoning really enhances the flavour of the chicken. It's so moorish that it leaves you wanting more.

I hope you enjoy making and eating it as much as we do.

#mycookbook
#Taiwanese
#Taiwanesefood
#Taiwanesecuisine
#Streetfood
#Friedchicken
#Taiwanesefriedchicken
#week17
#mycookbookproject
#ChristmasGift

Taiwanese fried chicken is a dish in Taiwanese cuisine. This can be commonly found as street snack and available at night markets in Taiwan.

It consists of chicken pieces or wings, coated and fried with flour and seasoning mixture. Salt and pepper is the staple condiment.

I hope you enjoy making and eating it as much as we do.

#mycookbook
#Taiwanese
#Taiwanesefood
#Taiwanesecuisine
#Streetfood
#Friedchicken
#Taiwanesefriedchicken
#week17
#mycookbookproject
#ChristmasGift

Nadine Schweitzer @deanyeatsworld

Taiwanese fried chicken is a dish in Taiwanese cuisine. This can be commonly found as street snack and available at night markets in Taiwan.

It consists of chicken pieces or wings, coated and fried with flour and seasoning mixture. Salt and pepper is the staple condiment.

I hope you enjoy making and eating it as much as we do.

#mycookbook
#Taiwanese
#Taiwanesefood
#Taiwanesecuisine
#Streetfood
#Friedchicken
#Taiwanesefriedchicken
#week17
#mycookbookproject
#ChristmasGift

Taiwanese fried chicken is a dish in Taiwanese cuisine. This can be commonly found as street snack and available at night markets in Taiwan.

It consists of chicken pieces or wings, coated and fried with flour and seasoning mixture. Salt and pepper is the staple condiment.

I hope you enjoy making and eating it as much as we do.

#mycookbook
#Taiwanese
#Taiwanesefood
#Taiwanesecuisine
#Streetfood
#Friedchicken
#Taiwanesefriedchicken
#week17
#mycookbookproject
#ChristmasGift

Saved

Ingredients

6 servings

1 boxchicken wings or 3 boneless chicken thighs, cut into bite sized pieces
Chicken marinade:
2-3garlic cloves, finely minced (add more or less depending on preference)
2 tablespoonslight soya sauce (I used Kikkoman brand)
1 tablespoonfive spice powder
1/2-1 teaspoonsesame oil (add more or less depending on preference)
1/2 tablespoonShaoxing rice wine
1/2 teaspoonwhite pepper powder
1/8 teaspoonblack pepper powder
1/2 teaspoonsalt
1/8 teaspoonsugar (caster or granulated)
For frying the chicken and basil leaves:
1 cupplain flour or cornstarch
2 cupspotato flour
2large eggs, lightly beaten
Handfulfresh basil leaves
Vegetable oil, for deep-frying (or any cooking oil, enough to fully cover the chicken)
Garnish:
1-2 tablespoonTaiwanese pepper salt spice powder for dusting (use more or less depending on preference)
Handfulfried basil leaves

Saved

Steps

1

In a large mixing bowl, combine the chicken and marinade ingredients together, making sure to completely coat each part of the chicken. Cover the bowl with cling film and place in the fridge. Let the chicken marinade between 30 minutes to an hour if using on the same day or over night.
2

Pour cooking oil at least one inch deep into pot or wok being used for frying and turn to medium high heat. In a small bowl, crack and gently beat the egg. In a large food bag, put in the plain flour or cornstarch and the potato flour.
3

When the oil is hot enough (between 160-180 degrees), tip: place the end of the chopstick into the oil, if it bubbles the oil is ready. Coat all of the chicken in the egg mixture, once fully coated, dip each chicken piece into the flour mixture. Coat evenly all over and then place into hot oil. Let chicken fry on both sides until it becomes golden brown (about 3-4 minutes).
4

Fry a few pieces of chicken at a time (about 4-5 pieces depending on the size of your pot or wok). When the chicken is done, remove and place on a baking tray lined with paper towel to drain any excess oil.
5

Once all of the chicken has been cooked, transfer to a large mixing bowl. Then going back to the oil place in handful fresh basil leaves. Tip: Be careful as the oil will splatter if basil leaves have any extra moisture of water in it and may make a popping sound. The basil leaves cook quite fast, so you only need to fry them for a few seconds. Remove once crispy. Place basil leaves on baking tray lined with a paper towel to remove excess oil.
6

Now go back to the chicken and add the crispy basil leaves. Now dust generously with the Taiwanese pepper salt. Shake the bowl and toss the chicken gently to coat every piece of it. Serve immediately while pipping hot. Eat it as a snack or as a side dish accompaniment with other dishes.

Saved

Cooksnaps

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Nadine Schweitzer @deanyeatsworld

on September 15, 2020 17:06

👩🏻‍💼My name is Deany👩🏻‍🍳 Homecook🇬🇧 Cookpad Ambassador📍🇬🇧🍴Loves to eat & cook food at homeBe creative, experiment and come up with new foodie ideasInspire others with my recipes and share my passion for food🍽📝my recipes from around the 🌍Quote: "Food from the heart".Follow me for daily cooking and eating updates on my Instagram:👇🏼https://www.instagram.com/DeanyEatsWorld/

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Taiwanese fried chicken (TFC)

Taiwanese fried chicken (TFC)

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