Crispy Taiwanese-Japanese Style Deep Fried Chicken
This Crispy Taiwanese-Japanese Style Deep Fried Chicken is a delightful fusion of flavors that has quickly become a favorite for both casual snacking and a satisfying meal. Inspired by the Taiwanese popcorn chicken and traditional Japanese katsu, this recipe utilizes a perfect blend of five-spice seasoning, garlic, and tender marinated chicken pieces that are coated in a crunchy mix of potato and rice flour. Although it’s best enjoyed fresh out of the frying pan, it pairs wonderfully with sides like somen, ramen, or rice for a complete lunch or dinner. The crispy exterior and juicy interior make every bite irresistible, ensuring this dish takes center stage on your table.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Eggs
2 (lightly beaten)
Chinese five spice powder
2 teaspoons
Salt
1/2 teaspoon
White pepper
1/2 teaspoon
Brown sugar
2 tablespoons
Garlic powder
1 teaspoon
Powdered ginger
1/2 teaspoon
Soy sauce
1 tablespoon
Boneless chicken breasts
2 lbs (cut into 1 inch cubes)
Potato starch
3 tablespoons
Rice flour
3 tablespoons
Tapioca starch (optional)
1 tablespoon
Sesame oil (optional)
1 tablespoon
Oil
As needed (for frying)
Instructions
1
In a large mixing bowl, combine the lightly beaten eggs, Chinese five spice powder, salt, white pepper, brown sugar, garlic powder, powdered ginger, soy sauce, and sesame oil (if using). Whisk until well blended.
2
Add the cubed chicken to the marinade and gently stir to coat each piece evenly. Cover the bowl with plastic wrap and refrigerate for approximately 1 hour to allow the flavors to meld.
3
Once the chicken has marinated, remove it from the refrigerator. Add the potato starch, rice flour, and tapioca starch (if using) to the chicken and mix thoroughly until all the pieces are well coated.
4
In a large skillet or deep fryer, heat enough oil to submerge the chicken to a temperature of 365°F (185°C). It’s important to maintain this temperature for optimal frying.
5
Carefully place a few pieces of chicken into the hot oil, making sure not to overcrowd the pan. Fry each batch until golden brown and fully cooked, about 4-6 minutes per batch.
6
Once cooked, remove the chicken from the oil and drain briefly on paper towels. Serve immediately for the best texture and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Taiwanese-Japanese Style Deep Fried Chicken?
It is a fusion dish inspired by Taiwanese popcorn chicken and Japanese katsu, featuring five-spice seasoned chicken coated in potato and rice flour.
What are the primary inspirations for this recipe?
The recipe is inspired by the street-style Taiwanese popcorn chicken and traditional Japanese katsu techniques.
What makes the chicken coating so crispy?
The crunch comes from a specific blend of potato starch, rice flour, and optional tapioca starch.
How long should the chicken marinate?
The chicken should be marinated in the refrigerator for approximately 1 hour to allow the flavors to meld.
What cut of chicken is recommended?
The recipe calls for 2 lbs of boneless chicken breasts cut into 1-inch cubes.
What is the ideal frying temperature for this recipe?
The oil should be heated to and maintained at 365°F (185°C) for optimal frying.
How long does it take to fry each batch of chicken?
Each batch takes about 4 to 6 minutes to become golden brown and fully cooked.
What seasonings are used in the marinade?
The marinade includes Chinese five-spice powder, salt, white pepper, brown sugar, garlic powder, powdered ginger, soy sauce, and sesame oil.
Why is it important not to overcrowd the frying pan?
Not overcrowding the pan helps maintain a consistent oil temperature, ensuring the chicken fries properly rather than steaming.
Can I use tapioca starch in this recipe?
Yes, the recipe suggests adding 1 tablespoon of tapioca starch as an optional ingredient for the coating.
Is sesame oil mandatory for this chicken recipe?
No, sesame oil is listed as an optional ingredient, though it adds a pleasant aroma and flavor.
What type of flour is used alongside potato starch?
Rice flour is used in a 1:1 ratio with potato starch to create the crispy exterior.
How should the eggs be prepared before adding to the marinade?
The recipe requires 2 eggs that have been lightly beaten.
What sides pair well with this fried chicken?
It pairs wonderfully with somen noodles, ramen, or steamed rice for a complete meal.
Is brown sugar used in the marinade?
Yes, 2 tablespoons of brown sugar are included to provide a hint of sweetness.
What kind of pepper is recommended for the seasoning?
White pepper is specifically used to provide a classic Asian flavor profile.
How much Chinese five-spice powder is needed?
The recipe calls for 2 teaspoons of Chinese five-spice powder.
When should the starch and flour be added?
The potato starch and rice flour should be added to the chicken after it has finished marinating in the refrigerator.
What should I do with the chicken immediately after frying?
Remove the chicken from the oil and drain it briefly on paper towels before serving.
Is this dish best served hot or cold?
It is best enjoyed fresh and hot right out of the frying pan for the best texture and flavor.
What is the purpose of the garlic and ginger powder?
They provide savory depth and a subtle zing to the marinade without the moisture of fresh aromatics.
Can this be served as a snack?
Yes, its size and texture make it perfect for casual snacking or as finger food.
How much soy sauce is in the recipe?
The recipe uses 1 tablespoon of soy sauce for the marinade.
What is the texture of the finished chicken?
The chicken features a very crispy exterior with a juicy and tender interior.
Is salt included in the marinade?
Yes, 1/2 teaspoon of salt is used to season the meat.
What type of oil should be used?
The recipe specifies using enough oil for deep frying, typically a neutral high-smoke-point oil.
What is the total amount of chicken meat used?
The recipe uses 2 pounds of chicken.
How many tablespoons of potato starch are required?
The recipe requires 3 tablespoons of potato starch.
How many tablespoons of rice flour are required?
The recipe requires 3 tablespoons of rice flour.
Can this chicken be part of a fusion menu?
Absolutely, its blend of Taiwanese and Japanese styles makes it a prime example of Asian fusion cuisine.