Ingredients for - Taiwanese Fried Chicken
How to cook deliciously - Taiwanese Fried Chicken
1. Stage
Slice the onion into feathers. Peel garlic and ginger and cut into slices. Grind Sichuan pepper in a mortar and mix with salt.
2. Stage
Wash the fillet, dry it with a napkin, and cut it into pieces. Don't mince them, but don't make them too big either. We fry them in a deep fryer, so they must be cooked, but the breading must not burn either.
3. Stage
Prepare a marinade of 3/4 of the prepared mixture of pepper and salt (about a teaspoon with a spoonful), seasoning "Five spices", soy sauce, wine, sugar, green onions, garlic, ginger. Mix everything well. Leave 1/4 of the pepper and salt mixture. Do not touch the paprika.
4. Stage
Mix the fillets well with the marinade, cover the container with a lid or foil and put it in the refrigerator for 40-60 minutes. If there is time - overnight. A couple of times you can stir for better marinade and taste for salt.
5. Stage
While the fillet marinates - let's do breading. In a large container mix starch, breadcrumbs, flour. In a bowl mix paprika and the rest of the salt and pepper mixture.
6. Stage
Roll each piece of fillet in breading and put the pieces on a napkin. It is better that the pieces do not touch each other. They'll get wet and stick together. I do it for convenience. All fillets are prepared, and then we fry. A little tip. In a bowl with breading we put a few pieces of fillet at once, put the lid on, shake a couple, three times - done. Fillet in breading, hands clean, time saved.
7. Stage
This is what we get in the end.
8. Stage
In a wok or deep saucepan, heat the frying oil. Heat well. Fry fillet pieces in deep fryer until golden. In batches. You don't have to put all the pieces in the fryer at once. The fryer must always be hot. As the saying goes, "Hurry up, but slowly."
9. Stage
Transfer the finished pieces to a napkin, sprinkle with the prepared mixture of salt, pepper and paprika.
10. Stage
That's it. Sprinkle with green onions and sesame seeds. P.S. The marinade leaves garlic and ginger. If you like, you can fry them in the oil left over from frying the chicken. I fried a couple more green onion feathers.
