Crispy, juicy, and packed with bold flavors—this Taiwanese Fried Chicken Steak is a street food favorite you’ll love making at home! Plus, don’t miss the tips & tricks by Asad Memon to get that perfect crunch every time.#foodfusion #digitalammi #happycookingtoyou #taiwanesefood #chicken
Ingredients:
-Chicken fillet 250g
-Soy sauce 2 tbs
-Adrak (Ginger) juice 1 tsp
-Sirka (Vinegar) 1 tsp
-Lehsan paste (Garlic paste) 1 tsp
-Safed mirch powder (White pepper powder) ¼ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Five spice powder 1 tsp
-Sugar powdered 1 tsp
-Paprika powder ¼ tsp
-Sugar powdered 1 pinch
-Five spice powder 1 pinch
-Iodized Himalayan pink salt ½ tsp or to taste
-Safed mirch powder (White pepper powder) ½ tsp
-Potato starch 1 Cup
-Breadcrumbs ¼ Cup
-Anday (Eggs) whisked as required
-Cooking oil (For frying) as required
Direction:
-Place the chicken fillet on a cutting board, slice from the side, open it, and flatten to make a butterfly shape.
-Place chicken between a plastic sheet & pound with a kitchen hammer.
-In a flat bowl, add soy sauce, squeeze ginger juice, vinegar, garlic paste, white pepper powder, pink salt, five spice powder, sugar powder & mix well.
-Add chicken in prepared marinade, apply marinade on chicken & marinate for 30 minutes.
-In a bowl, add paprika powder, sugar powder, five spice powder, pink salt, white pepper powder & whisk well. Taiwanese steak seasoning is ready! set aside.
-In a wide base bowl, add potato starch & bread crumbs, mix well.
-In a plate, add whisked egg, coat chicken with whisked egg, then potato starch, coat properly.
-In a flat-bottomed wok, add cooking oil, heat it. (180 C)
-Add coated chicken, (After adding chicken, the temperature drops; now maintain the temperature at 160 C) fry on low flame for 5-6 minutes or until light golden.
-Take out chicken, rest for 1-2 minutes & then refry it at 180 °C until golden & crispy.
-Take out & season it with prepared steak seasoning mix, cut into slices, garnish with fried basil leaves & serve with any desired dip!
