Taiwanese fried chicken, westernized as popcorn chicken is a dish in Taiwanese cuisine commonly found as street snack and is indispensable to the night markets in Taiwan. Fried chicken is king in Taiwan with Taiwanese popcorn chicken and Taiwanese style fried chicken taking first and second place Yet in the highly competitive world of fried chicken in Taiwan, and despite being so tasty, KFC's fried chicken last year only. Double-crunchy Korean fried chicken has gotten all the love in recent years when it comes to hype for Asian-style crispy birds.

When I was traveling Taiwan, I had to try all different kinds of street. One of the key ingredients for this Taiwanese fried chicken is fermented bean curd. Taiwanese Fried Chicken is different than the regular fried chicken that they come in crunchy huge flat pieces of chicken seasoned with their blend of spices.

Hey everyone, hope you're having an amazing day today. Today, we're going to make a special dish, taiwanese fried chicken (tfc). It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Taiwanese fried chicken (TFC) is one of the most favored of current trending foods on earth. It's easy, it's quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Taiwanese fried chicken (TFC) is something that I've loved my entire life.

Taiwanese fried chicken, westernized as popcorn chicken is a dish in Taiwanese cuisine commonly found as street snack and is indispensable to the night markets in Taiwan. Fried chicken is king in Taiwan with Taiwanese popcorn chicken and Taiwanese style fried chicken taking first and second place Yet in the highly competitive world of fried chicken in Taiwan, and despite being so tasty, KFC's fried chicken last year only. Double-crunchy Korean fried chicken has gotten all the love in recent years when it comes to hype for Asian-style crispy birds.

To begin with this particular recipe, we must prepare a few ingredients. You can have taiwanese fried chicken (tfc) using 20 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Taiwanese fried chicken (TFC):

1. {Make ready 1 box of chicken wings or 3 boneless chicken thighs, cut into bite sized pieces.
2. {Make ready of Chicken marinade:.
3. {Get 2-3 of garlic cloves, finely minced (add more or less depending on preference).
4. {Take 2 tablespoons of light soya sauce (I used Kikkoman brand).
5. {Take 1 tablespoon of five spice powder.
6. {Get 1/2-1 teaspoon of sesame oil (add more or less depending on preference).
7. {Get 1/2 tablespoon of Shaoxing rice wine.
8. {Prepare 1/2 teaspoon of white pepper powder.
9. {Take 1/8 teaspoon of black pepper powder.
10. {Make ready 1/2 teaspoon of salt.
11. {Make ready 1/8 teaspoon of sugar (caster or granulated).
12. {Prepare of For frying the chicken and basil leaves:.
13. {Make ready 1 cup of plain flour or cornstarch.
14. {Make ready 2 cups of potato flour.
15. {Get 2 of large eggs, lightly beaten.
16. {Get Handful of fresh basil leaves.
17. {Take of Vegetable oil, for deep-frying (or any cooking oil, enough to fully cover the chicken).
18. {Prepare of Garnish:.
19. {Get 1-2 tablespoon of Taiwanese pepper salt spice powder for dusting (use more or less depending on preference).
20. {Take Handful of fried basil leaves.

Huge piece of Taiwanese XXL Fried Chicken that everyone loves is actually pretty simple and you too can make it at home! A rather delicious spin on the chicken nugget. My best experience was not actually in Taiwan, it was at a small chain in L. A. that dusted the chicken with the final seasoning.

Instructions to make Taiwanese fried chicken (TFC):

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, 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..

Taiwanese fried chicken. (Feast magazine / Brett Stevens). With the arrival of popular Taipei chain Hot Star Large Fried Chicken, Sydney and Melbourne are in the grip of a Taiwanese fried chicken frenzy. Drain the fried chicken on paper towels to remove any excess oil. […] Taiwanese Fried Chicken Burgers with Sriracha and Coriander Slaw - Our favourite Taiwanese Fried Chicken stall has left This TFC chicken is INSANELY good!!! Remove the chicken to a wire rack or tray lined with paper towels. After all of the chicken has been fried, carefully (seriously, be careful—the oil will spit and splatter) place the basil leaves in the oil in batches; remove.

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