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1
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A: 1
A: 1
A: 1/2
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A: 1
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1
30g
30g




1.

2.(1)(A)1

3.

4.(2)(3)2

5.2cm(4)32

6.(5)

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(English Recipe)

Taiwanese Giant Fried Chicken
Servings: 1

INGREDIENTS
1 large, skin-on, boneless chicken breast
1 tablespoon sake
1 tablespoon mirin
1 tablespoon soy sauce
tablespoon sugar
1 teaspoon grated garlic
1 teaspoon grated, fresh ginger
teaspoon five-spice powder
Vegetable oil, for frying
1 large egg, beaten
30 grams potato starch
30 grams cornstarch
Salad, for serving

PREPARATION
Cut a slit lengthwise down the chicken breast, then butterfly open. Cover with plastic wrap and pound with a rolling pin to create uniform thickness.
Add the chicken breast to a zip-top bag with the sake, mirin, soy sauce, sugar, garlic, ginger, and five-spice powder. Seal the bag and toss to coat the chicken. Marinate for 1 hour in the refrigerator.
Heat about inch of oil in a large pan over medium heat until it reaches 340F (170C).
Add the beaten egg to a shallow dish. Combine the potato starch and cornstarch in another shallow dish.
Dredge the marinated chicken breast in the egg, then in the potato starch mixture, then once more in the egg and the starch.
Add the chicken to the hot oil, skin-side down, and fry for 3 minutes, until the skin is crispy. Flip and fry on the other side for 2 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
Slice and serve with salad.
Enjoy!