Taiwanese Fried Chicken on a Stick | Vijaya Selvaraju
What makes Taiwanese fried chicken so crunchy on the outside and juicy within? It's all about that marinade. Ingredients: 1 pound boneless skinless chicken thighs, cut into bite-sized pieces 3 cloves garlic, finely grated 1/2 tablespoon ginger, finely grated 2 tablespoons soy sauce 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon white pepper 1 tablespoon Chinese cooking wine 1/4 teaspoon sugar Oil for deep-frying 1 egg 1 tablespoon water 1 cup potato starch 1 bunch Thai basil leaves Sweet plum powder Steps: In a large bowl, combine chicken, garlic, ginger, soy sauce, five-spice, white pepper, cooking wine and sugar and toss to coat. Marinate for a minimum of 30 minutes to overnight in the fridge. Pour oil into a deep pot for frying and heat to 350 degrees. In a small bowl, whisk together egg and water. Pour over marinated chicken, and stir to coat. Place potato starch in a large resealable plastic storage bag. Add a few pieces of chicken at a time and shake to coat. Fry for 3 to 4 minutes or until golden brown. Set aside on a wire rack. Fry Thai basil leaves for 30 seconds to crisp up. Drain. Thread coated chicken onto wooden skewers, spacing pieces apart slightly. Serve skewers garnished with crispy basil and a sprinkling of sweet plum powder. Enjoy! For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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