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Wow szechuan chicken8/25/2023 ![]() Marinate them in the five spice powder, chicken bouillon powder, salt, sugar, grated ginger, finely chopped garlic, onion powder, corn starch, egg white, Shaoxing wine, light soy sauce, pepper and mashed fermented tofu for at least 20 minutes. How to make this recipeĬut the thighs into bite-sized pieces, roughly 3cm x 3cm (1″ x 1″). If you have leftover seasoning, just store it in a sealed jar to use later for other dishes or give it as a gift. The ratio of each spice is entirely up to what you like and can be changed accordingly. This recipe uses white and Sichuan peppercorns for the seasoning’s base, but you can swap it out for black or green Sichuan peppercorns if that’s your preference. If that’s not available, you can substitute it with corn starch as we did. Traditionally, this recipe is made using sweet potato starch as the batter to get that signature ‘lumpy’ texture. The fermented tofu comes in a red or white version and is completely optional, but ideally go for the white fermented bean curd if it’s available. You can find all the ingredients at Chinese supermarkets. What you’ll need For the marinade About the ingredientsĭon’t be alarmed by all the marinate ingredients! More seasoning means more flavor! Marinating each piece in spices and aromatics means the inside has incredible flavor.Double frying ensures that it stays crispy for hours.Lightly toasting the peppercorns infuses a smokiness into the seasoning that pairs perfectly with the ground paprika.I know, I know…there’s not much that’s the same, is there?īut while they’re so vastly different, there’s one important factor that makes them identical – you can POP them in your mouth while enjoying a movie with your loved ones! Why this recipe works When it’s served, it’s often given in a bucket-like container, which is similar to the way popped corn is served. The shape and size of the meat pieces resembles the shape and size of popcorn. If you were ever like me and wondered why boneless fried meat had that name, let me clear it up for you. It wasn’t like Fish Sauce Wings where the name made sense. In fact, I was certain that Taiwanese Popcorn Chicken was purely just chicken! ![]() There definitely was no popped corn in the fried food I had been eating. I remember being rather confused about this as a child. You’ve got an appetizer everyone will be dreaming of! Why do they call it ‘popcorn chicken’? Then toss it in a homemade smoky spice mix? Oh, my. Our secret to perfecting Taiwanese Popcorn Chicken lies in our technique – double frying ensures that you’ll end up with the most wickedly crispy coating. Say goodbye to boring and bland chicken!īut that’s not even the best part. When you’re in control of the cooking, you can ensure that the flavors are deeply infused. Be it the level of spice, the cut of meat and even how long you marinate it for. In the heart of your home, you have control over everything. There’s really no comparison between homemade and store-bought. There used to be a time when I would walk past Chinese fried food joints, only ever eyeing the one snack that tempted me – a bag of deliciously hot Taiwanese Popcorn Chicken.įast forward a few years since I last stumbled across those spicy gems and I’m proud to say that I’m now making them from scratch in the comfort of my own home, along with other street snack favorites like Bánh Khọt (Mini Savory Pancakes), Bánh Tráng Trộn (Rice Paper Salad) and Curry Fish Balls (咖喱魚蛋). Get your hands on all the tricks to making this super satisfying street food! A crispy bite-sized appetizer They’re tossed in a homemade roasted seasoning mix while the classic marinade makes each bite ultra juicy. ![]() Snack on addictive bite-sized Taiwanese Popcorn Chicken coated in an incredibly crisp and light crust.
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