serves
4
prep
25 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Have You Eaten Yet? Tasting Taiwan
series • cooking
PG
series • cooking
PG
Ingredients
- 4 chicken breasts, trimmed
- 80 ml (⅓) cup soy sauce
- 2 tbsp rice vinegar
- 1 tsp chilli powder
- 1 tbsp caster sugar
- ½ tsp five-spice powder
- vegetable oil, to deep-fry
- 150 g (1 cup) plain flour
- 2 eggs, lightly beaten
- 160 g (1 cup) sweet potato (camote) flour (see Note)
Spiced seasoning
- 1 tsp caster sugar
- 2 tsp five-spice powder
- 1 tsp chilli powder
Marinating time 30 minutes
Instructions
1. To make the spiced seasoning, place all ingredients in a bowl and mix to combine. Set aside.
2. Using a sharp knife, slice through chicken lengthwise, being sure not to cut all the way through, and open up to butterfly. Lightly pound chicken to 1.5cm thick. Place chicken pieces in a large bowl with soy sauce, rice vinegar, chilli powder, sugar, five-spice and ½ tsp pepper. Cover with plastic wrap and refrigerate for 30 minutes.
3. Fill a large saucepan or deep-fryer one-third full with oil and heat over medium heat until it reaches 180ºC (or until a cube of bread turns golden in 10 seconds).
4. Place flour, eggs and sweet potato flour in separate shallow bowls. Remove chicken from marinade, discarding marinade. Dust chicken in plain flour, shaking off excess, then dip in the egg and press in sweet potato flour to coat. Working in batches, cook chicken, turning halfway, for 6 minutes or until golden and cooked through.
5. Remove with a slotted spoon, drain on paper towel and serve sprinkled with the spiced seasoning.
Note
• Sweet potato (camote) flour is from speciality food shops.
Photography by Brett Stevens. Food preparation by Phoebe Wood. Styling by Vivien Walsh.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Have You Eaten Yet? Tasting Taiwan
