Crispy deep-fried chicken bites and its spice pepper sprinkled this version of Taiwanese fried chicken is the best you can ever make. It is so good and it all comes down to the marinade and the sprinkled. Get some white pepper cones and some black then grind them to a fine powder. Add two tablespoon of the pepprcomne mixture to a small bowl then add a tablespoon of salt and a good sprinkle of chilli powder.
Give that a mix and set the sprinkles aside. Add some of the remaining peppercorns in a bowl then add some grated ginger and garlic. Add in soy sauce and give that a mix, add in potato starch or cornflour then take your chicken breast and give it a little bit of a goin over with a heavy pestle or meat mallet to break the finres in the chiken and make it tender.
Cut it to bite-sized pieces te place it to the marinade and give a good mix. To coat the chiken you will need some eggs then add a little bit of water to make the coating really thin. Grab your pieces of marinated chicken and pop them into the egg mixture then into the potato starch.
Get some hot oil in the pan and start to deep fry them, always remember not to overcrowd your pan because that will cause the temperature of the oil to drop. When your chicken is really beautiful golden colour remove from the pan and onto a paper towel then hot with the pepper sprinkle you made earlier.
To serve them, pile them up in a bowl with afibal sprinkle of the beautiful spicy mixture.
- 3 chicken breasts, halved lengthways
- 1 tsp chilli powder
- 2 eggs
- 2 cups potato starch
- 1 cup Thai basil leaves
- vegetable oil for deep frying
- sea salt
Mixed Pepper Powder;
- 2 tsp white peppercorns
- 1 tsp black peppercorns
- 2 tbsp finely grated ginger
- 1 garlic clove, finely grated
- 2 tbsp soy sauce
- ½ tsp potato starch
- For the mixed pepper powder, use a mortar and pestle to grind the peppercorns to a fine powder.
- Take 2 tablespoons of the mixed pepper powder and mix it with 1 tbsp of sea salt and the chilli powder. Set the chilli salt aside for later.
- Place the remainder of the mixed pepper powder and place it in a large bowl. Add the rest of the marinade ingredients and mix well.
- Use a rolling pin or meat mallet to pound the chicken breast pieces to an even thickness.
- Then cut into bite-sized chunks. Add the chicken to the marinade and toss well.
- Fill a wok or deep frying pan to about 1/3 capacity with the vegetable oil. Heat over high heat.
- The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles.
- Place the eggs into a large bowl and whisk with two tablespoons of water.
- Coat each chicken piece in the egg and then in the potato starch. Shake off the excess starch.
- Cook the chicken in batches in the hot oil for 3-4 minutes or until cooked through and crispy. Drain on paper towel.
- Add the basil leaves to the hot oil and cook for 1-2 minutes or until crispy. Drain those on paper towel.
- Layer the chicken pieces and crispy basil leaves on a serving plate. Serve hot.