Back to 2 servings 2 chicken breasts, 1 per person 2 tbsp light soy sauce 0.5 tsp sugar 0.5 tsp white pepper 2 clove garlic, grated 0.5 inch ginger, grated 2 cup coarse sweet potato flour 3 cup neutral oil, for frying; I used avocado oil 0.5 tsp five spice powder 1 tsp paprika 1 tsp chili powder 0.5 tsp salt 0.5 tsp sugar
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1 Step 1: Butterfly the chicken breast with a knife and pound the fillet to a 1/2 inch thickness.2 Step 2: Add the chicken to a bowl and add light soy sauce, sugar, white pepper, garlic, and ginger and mix to combine. Let marinate in the fridge for at least 1 hour (up to 24 hours in the fridge).3 Step 3: Add the coarse sweet potato flour to a plate or baking sheet. Dredge the marinated chicken in sweet potato flour, using your hands to pack in the coating well, ensuring there are no bald spots on the chicken. Let rest while you heat up the neutral oil in a large pot.4 Step 4: Add the oil to a large heavy bottom pot or wok over medium high heat to 350°F. Fry the chicken cutlets at 350°F for 6-7 minutes or until golden brown and the internal temperature of the chicken reaches 165°F.5 Step 5: In a small bowl, mix the five spice, paprika, chili powder, salt, and sugar. Sprinkle the spices onto the chicken and enjoy!getsaucepan.com/r/42d528ad-643f-4d19-85d4-bfc5ce9c36a4 · Original: https://cjeatsrecipes.com/taiwanese-xxl-fried-chicken/
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