Step-by-Step Guide to Prepare Super Quick Homemade Taiwanese fried chicken (TFC)

Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Favorite Taiwanese fried chicken (TFC). It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Taiwanese fried chicken (TFC), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Taiwanese fried chicken (TFC) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Taiwanese fried chicken (TFC) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Taiwanese fried chicken (TFC) using 20 ingredients and 6 steps. Here is how you cook that.

Taiwanese fried chicken is a dish in Taiwanese cuisine. This can be commonly found as street snack and available at night markets in Taiwan. It consists of chicken pieces or wings, coated and fried with flour and seasoning mixture. Salt and pepper is the staple condiment. Additional toppings added can be chilli powder, lightly fried basil leaves, and garlic bits depending on preference. Since the creation of this dish, it has become a popular fast food or restaurant appetiser in other countries in Asia as well as overseas. My husband first introduced me to this dish as this is what he grew up eating. On his visits to Taiwan he would always get this dish. However his auntie also makes one of the best versions of this but it is unfortunately a secret that only she knows. So I decided to learn this dish and make it my style so that whenever he craves it, I will be able to make it. In my opinion, the five spice, salt and pepper seasoning really enhances the flavour of the chicken. It's so moorish that it leaves you wanting more. I hope you enjoy making and eating it as much as we do. #mycookbook #Taiwanese #Taiwanesefood #Taiwanesecuisine #Streetfood #Friedchicken #Taiwanesefriedchicken #week17 #mycookbookproject

Ingredients and spices that need to be Prepare to make Taiwanese fried chicken (TFC):

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

Steps to make 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 (between 160-180 degrees), 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.

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