Taiwanese-Style Fried Chicken

1. 1

   Cut the chicken breast fillet into 8-10 slices at a 45 angle.

2. 2

   Place each slice onto a sheet of cling film, place another sheet on top, and strike the meat with a rolling pin to stretch it out a little.

3. 3

   Combine the meat with the sake, sugar, and soy sauce in a bowl and lightly rub them in.

4. 4

   Combine the ingredients in a separate bowl and mix them together evenly.

5. 5

   Coat each slice of meat with the seasoning from Step 3, shaking off any excess.

6. 6

   *Please refer to helpful hints here.

7. 7

   Dip the chicken in beaten egg and coat it generously with another layer of seasoning.

8. 8

   Allow each slice of chicken to sit for 2-3 minutes.

9. 9

   Deep fry the chicken in oil at 170-180C and it's ready.

10. 10

    You're supposed to use a certain type of sweet potato starch that's hard to get outside of Taiwan, so I substituted it with cheap warabi starch.

* Per serving · 4 servings · Values may vary.

No additional tips available.