Tawainese Fried Chicken Recipe

There are not many ideal times to cook and blog during my work week, primarily because by the time I am done with preparing and cooking for the family, it is dark and the photos are just not that great. I usually get over that fairly quickly and accept that is just how it goes down during the work week. This is one of those photos that are not at all very good, but let me tell you the flavor of this Tawainese fried chicken was pretty amazing. It was one of those quiet times at the table where everyone had their mouths to the fork or just crushing a sandwich loaded with this Tawainese chicken. This is fairly simple to make, and it one that can take on a marinade overnight, or simply for a hour, and then a bit of frying and boom! You have dinner.

Tawainese Fried Chicken Recipe
Tawainese Fried Chicken Recipe

Ingredients for the Marinade:

  • 15-20 cloves of garlic, roughly chopped
  • 1 thumb sized piece of ginger, peeled and roughly chopped
  • 2 lbs boneless chicken thighs, cut into bite sized pieces
  • 1 tbsp canola oil
  • 1 tbsp soy sauce
  • 1/2 cup of Shaoxing rice wine

Ingredients for the sauce:

  • 1/3 cup of soy sauce
  • 1/4 cup dark sesame oil
  • 1/4 cup brown sugar
  • 2 tbsp oyster sauce
  • 1/2 tsp salt
  • 2 tbsp corn starch

Remaining Ingredients:

  • 2-3 cups of canola oil
  • 1 1/2 cups of corn starch
  • 1/2 cup all purpose flour
  • 2 cups fresh basil leaves
  • 2 shallots, sliced
  • 1/4 cup white pepper

Start by blending the garlic, ginger, soy sauce and wine. Blend until smooth. Add this to a sealable plastic bag or bowl, and toss in the chicken. Give it a good massage and this marinade at least one hour, but preferably longer.

When the chicken is done marinading, strain the marinade and get rid of rid. To another bowl, mix the flour and cornstarch. Add in the chicken pieces and get them nicely coated.  Let that sit for a bit while he heat up the oil.

Get the oil in a fry pot and bring this up to about 375 degrees.

Tawainese Fried Chicken Ingredients
Tawainese Fried Chicken Ingredients

Once the oil comes to temperature, add in bits of chicken being careful not to overcrowd, and depending on how big or small you cut these, they are only going to take a few minutes. Cook them until nice, golden and crispy, then remove with a spider or slotted spoon and onto a paper towel lined plate. Season immediately with some of the white pepper, as well as some salt.

Repeat until the chicken is done cooking.

The last step before digging in is to make sure your basil is dry because you are going to fry it. For those who never have taken this step, it can be somewhat overwhelming because it will splatter and look like it might overflow, but only for a couple of seconds. Remove the basil after the sizzling has stopped and remove them with a slotted spoon.

Mix the sauce, then add this to a large skillet on medium heat. Stir to let the sauce thicken, then add in the chicken and lightly coat with the sauce.

Now it is time to plate. Add the chicken to a bowl or plate (sauce and all), shower with the shallots and top with the fried basil leaves.

Dig in and enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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