Monday, 7 April 2008
Taiwanese Style Chicken Nuggets 台灣鹹酥雞
We love Taiwanese food, and frequent a particular Taiwanese food outlet in Chinatown almost every weekend. I have been thinking of deep-frying the famous Taiwanese snack for a long time but have refrained from cooking this dish because it uses so much oil! But atlast, my cravings get the better of me and I succumbed to temptations... The consolation is that I know what I am eating and I used fresh oil to deep-fry the chicken. I bet the restaurants recycle the oil over and over again in their cooking.
I have used chicken thigh instead of the breast meat and they turned out really tender yet crispy. And I find that the chicken pieces go really well with Japanese mayonnaise. Yum... Go try it out yourself.
The ingredient that makes the chicken crispy - tapioca flour in rough bits 粗颗粒地瓜粉. I love this Taiwanese brand, it's the same brand as the dried shallots and garlic I bought the other time.
500g boneless chicken thigh
Oil for deep-frying
2 tbsp soy sauce
1 tbsp rice wine
2 tsp five-spice powder
Few dashes of pepper
1 tsp sesame oil
1 tsp sugar
1 tsp salt
2-3 cloves garlic, finely chopped
Cut chicken into 2-inch pieces. In a bowl, mix chicken with marinade sauces and spices, cover and refrigerate for 1-2 hours.
Dredge chicken pieces in tapioca flour.
Deep-fry the chicken, in batches, in hot oil until they are golden brown and crispy. Remove and drain on paper towels.
Add a few dashes of pepper and chili powder before serving.