This is one of my favorite street snacks during my time in Beijing. It was sold close to the apartment I my husband (then boyfriend) and I used to live and it was my privilege to be able to just go down and “visit” the small kiosk that sells this amazing Taiwanese Fried Chicken. Now, I am making my own version of Taiwanese Fried Chicken, it’s very easy but it did make a little mess during cooking. Well, deep frying is also so delicious, but the post-cooking is sometimes the real work… 🙂 in any case, it is definitely worth the mess because its so delicious and I made in a bigger portion. So, feel free to adjust if you only want to make smaller portion. Enjoy cooking! 🙂
Total Time: 1 hour
Servings: 4- 6
700 G Chicken breast, slice thin into about 1-2 cm length
2 tsp Ginger, minced
2 tsp Garlic, minced
3 tbsp Soy sauce
½ tsp Salt
1 tsp Five spices powder
2 tsp Sugar
3 pcs Egg
1 ½ cup Corn starch
2 handful Fresh basil
2 tsp Sichuan pepper corn
2 tsp White pepper
2 tsp Salt
- Marinate sliced chicken with minced ginger, minced garlic, soy sauce, five spice powder, salt, sugar, and eggs for 10 minutes.
- While marinating, prepare the sprinkle mix. Roast the Sichuan peppercorn for a few minutes on medium until it looks slightly brown.
- Use Mortar & Prestel or Blender to grind the pepper. Mix together with grinded white pepper and salt.
- Pre-heat enough vegetable oil on medium-high.
- Coat the chicken with corn starch, and fry them on the hot oil for about 4-5 minutes until it looks golden brown.
- Once its ready, take them out and place them on kitchen paper to absorb excess oil.
- To fry the basil leaves, turn down the heat to low. This is to prevent the oil splashing heavily.
- Fry the basil leaves for a minute or two, take them out and place it on kitchen paper.
- Sprinkle the fried chicken with pepper mix. Enjoy!