RECIPE - Taiwanese Whole Fried Chicken + Homemade Dipping Sauce
Hello fam! I've partnered with @bcchickensquad to make an Asian-inspired dish using Loong Kong or Taiwanese Chicken. To those who are unfamiliar, Taiwanese Chicken is a part of BC Chicken’s Specialty Asian Chicken category, grown specifically to satisfy a growing market of ethnic consumers, with flavours catering towards Asian dishes. Highlights of this product are as follows:
• These chicken are locally grown in B.C., raised to Canadian standards
• No hormones or steroids are fed to BC chickens and all BC chickens are allowed to roam in the barns and are considered “free run”. All chicken raised for meat in Canada are allowed to roam in the barns and are considered free run.
• Canadian chicken barns are thoroughly cleaned between each flock
• All BC chicken farmers participate in Chicken Farmers of Canada’s Animal Care program, a standard with a strong set of program requirements, annual audits, mandatory regulations, and enforcement measures
Since I'm using Taiwanese chicken, what better recipe to make than the ever popular night market/street food staple: Taiwanese Fried Chicken! However, instead of the typical chicken nugget or fillet, I'm incorporating the entire bird! Also, I'm marinating the chicken in buttermilk overnight. Taiwanese chicken is a bit leaner, so tenderizing the meat before adding the spices is a great way to ensure a juicy chicken.
I can't wait for you to try this recipe. The first bite is a heavenly crunch, coupled with a well-seasoned juicy meat. The homemade dipping sauce is a perfect blend of sweet & tangy flavours to complement the savory notes from the breaded fried chicken. Taiwanese Chicken was indeed the perfect vehicle for this Taiwanese dish.
Scroll up for mouthwatering, HD photos of the final dish. Scroll down to check out the recipe & cooking photos. Don’t forget to follow me on Instagram @yvrhomecook for more cooking Reels!
To learn more about Loong Kong Chicken & other Asian specialty type chickens, check out the BC Chicken Marketing Board website at bcchicken.ca/consumer/specialty-asian-chicken.
Happy Cooking & Eating!
HOW TO MAKE
INGREDIENTS
- 1 whole Taiwanese chicken, head and feet removed, and cut up in individual pieces ie. wing, thigh, drumstick, breast
- 500 ml buttermilk
- handful of Thai basil leaves
Marinade
- 2 tbsp soy sauce
- 1 tsp salt
- 1.5 tbsp Chinese rice wine vinegar
- 1 tbsp white sugar
- 1 tsp white pepper powder
- 1.5 tsp Chinese 5 spice powder
- 1 tbsp garlic powder
- 1/2 tsp ground ginger
Starch Coating
- 1/2 cup rice flour
- 1/2 cup sweet potato flour
Seasoning
- 1/2 tsp paprika
- 1/2 tsp Chinese 5 spice powder
- 1/2 tsp salt
- 1/2 tsp sugar
Homemade Dipping Sauce
- 2 tbsp ketchup
- 2 tbsp oyster sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp tonkatsu sauce
- 1 tbsp hot sauce of your choice
PROCEDURE
1. Tenderize Taiwanese chicken. Marinate chicken in buttermilk in the fridge overnight. Make sure to use a glass container for this as steel will have a chemical reaction with the buttermilk.
2. The next day, pat dry chicken. It's okay if the chicken isn't thoroughly dry. The buttermilk won't affect the taste.
3. Place pat-dried chicken in a big glass container. Mix the marinade then pour over chicken and mix thoroughly, ensuring all pieces of chicken are coated. Cover with a lid & place in the fridge for at least 4 hours or longer.
4. In a large plastic bag, add rice flour and sweet potato flour. Place chicken one by one inside the bag. Close the bag and shake it, ensuring that each piece is covered in the coating properly.
5. In a large dutch oven, add enough cooking coil to deep fry the chicken. Heat the cooking oil to 350F then carefully placing each chicken piece in the pot and cooking until each piece is golden brown, around 7-10 minutes, depending on the cut. Alternatively, the inside temperature of the chicken should be at least 165F for safe consumption.
6. Remove chicken from the pot, place in a wire rack to drain oil and to keep it crispy.
7. Deep fry a handful of Thai basil leaves until they are crunchy. Drain in a paper towel.
8. Sprinkle seasoning powder on top of the chicken & place the deep-fried Thai basil as garnish.
9. Dip chicken in homemade sauce for a further mind-blowing taste experience!
*BC Chicken Tip: Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit Chicken Farmers of Canada’s Food Safety at Home Section. Chicken should always be cooked through until the internal temperature has reached 165°F (74°C) when inserted into the thickest part of the chicken.
