Taiwanese Salt and Pepper Chicken (盐酥鸡)
By Margarita Lee
Ingredients A:
- 450g Chicken thighs, cut into bite-sized pieces
- 60g Sweet potato starch or cornstarch
- 1 cup Thai basil (washed and patted dry with a kitchen towel)
- Salt and pepper to taste
- Cooking oil
Ingredients B:
- 2 tbsp Soy sauce
- 1/2 tsp Salt
- 1 tsp Sugar
- 2 tbsp Rice wine (optional)
- 1 tsp Finely minced garlic
- 1 tsp Minced ginger
- 1 Egg
- 1/2 tsp Five spice powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
Ingredients C:
- 1/2 tbsp White pepper
- 1/2 tsp Five spice powder
- 1 tsp Salt
- 1 tsp Chilli powder (optional)
Method:
- Mix Ingredients B in a big bowl to make a marinade.
- Marinate the chicken pieces and place in the fridge for 3 hours.
- Mix Ingredients C in a pan, then stir fry over low heat until aromatic.
- Coat the chicken evenly with starch and let stand for a few minutes. Then, double coat the chicken.
- Heat up the cooking oil in a wok, deep fry the Thai basil until crispy. Remove and keep for later use. Then, deep-fry the chicken pieces until golden brown.
- Reheat the oil until 160℃ over high heat, then return the fried chicken pieces to the wok and stir fry for 30 seconds. Pour in half of the crispy Thai Basil. Stir well and plate.
- Sprinkle with the prepared seasoning and garnish with more crispy Thai basil.
- Serve immediately and enjoy!
Check out more of Margarita’s recipes on her FB @ Umummy Food
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