Page 103 - 2016TOHCookbook

Taiwanese Salty Crispy Chicken
Chiu Family | AMHERST, MA
“This is a common night market food in Taiwan, but with my mom’s recipe, the
chicken is tastier and juicier.” MING-SU WANG
INGREDIENTS
Serves 4
1 tablespoon soy sauce
2 teaspoons granulated sugar
1⁄2 teaspoon ground white pepper, plus additional for seasoning 1 pound boneless skinless chicken thighs, cut into 1-inch pieces Tapioca flour
Vegetable oil, for frying
1 1⁄2 cups fresh basil leaves
Minced garlic
PREPARATION
1. In a bowl, whisk together the soy sauce, sugar and pepper. Add the chicken to the marinade, cover and refrigerate at least 2 hours.
2. In a large saucepan or wok, heat the oil to 350°F.
3. While the oil is heating, place the tapioca flour in a bowl. Working a few pieces at a time, coat the chicken in the flour. Transfer the floured pieces to a baking sheet.
4. Working in batches, fry the chicken until golden brown, about 10 minutes. Transfer fried chicken to a paper towel-lined baking sheet to drain. Before removing the last batch of chicken from the oil, add the basil and fry until crisp, about 5 seconds.
5. Transfer the chicken and basil to a bowl and toss with additional pepper and garlic to season.
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