Salt & Pepper Chicken
On the streets of Taipei in Taiwan you can’t miss the street vendors selling this stuff by the barrels. This is the quintessential Taiwanese street food. Sort of like Fish n Chips in London, street tacos in Mexico City, or choripans on the streets of Buenos Aires. They’re immensely popular for good reason. These little morsels are finger lickin’ good. Downright addictive.
Ingredients
- 400 g chicken thighs
Marinade
- 1 green onion (scallion)
- 3 cloves garlic
- 1 tbsp ginger
- 1 tsp salt
- 1 tsp white granulated sugar
- 2 tbsp water
- 1 tbsp rice wine
- 1/2 tsp baking soda
- 1 tsp chicken powder
- 1 tbsp light soy sauce
- 15 leaves basil
Bread and Fry
- 1 canola oil for deep-frying
- 1 tbsp salt
- 1 tbsp black pepper
- 1 3/4 cups cornstarch
- 1 tbsp salt to taste
- 1 tbsp black pepper to taste
Instructions
- Mix all in ingredients in the marinade, pour over the chicken and set aside for 30 minutes
- Sift 200g corn starch into a bowl. Add 1 tbsp of salt and 1 tbsp of pepper. Mix thoroughly.
- Coat the chicken evenly in thoroughly in the corn starch mixture.
- Add enough oil to a deep pan until you have about 2 inches of oil for frying. Heat the oil over high heat until it begins to shimmer. Deep-fry the breaded chicken pieces turning them with tongs or chopsticks to cook them evenly in the oil, until they turn golden brown (about 4 minutes on each side). Remove and allow the pieces to drain on a paper towel or grate.
- Deep-fry fresh basil for 15 seconds.
- Serve the chicken with fried basil leaves for garnish.
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