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So if you're craving for it, let's make it right now.
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This is super simple.
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First, you need to start with a nice cut of chicken breast.
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So when you buy a chicken breast, you buy the whole one.
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I pounded it a while ago so you can see how I pounded it.
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So there it is, right?
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You have to be extra careful.
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You put it inside a ziplock and then using a mallet, you pound it.
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But you have to be very gentle so you won't tear apart the chicken.
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So that it won't be crushed.
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If you don't have a mallet, you can actually use-
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Before, I'm just using a wine bottle.
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So there, until it's just a bit flat.
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So there it is, right?
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And then, this is it.
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So I will season my marinade already.
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I have here soy sauce.
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This is just calamansi juice.
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You can also use lemon juice.
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You soak the chicken-
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I'm already sweating because I'm excited to eat.
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You soak the chicken when you're ready to fry it.
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Don't soak it for too long because remember,
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if you soak it for too long in lemon juice or calamansi juice, it will become dry.
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We don't like that.
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This is just grated ginger, just to remove the smell of chicken.
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If you don't like fresh ginger, you can use just a pinch of ginger powder.
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And a bit of cinnamon powder.
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So there's just a bit of oriental flavor, you just mix it like that.
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Oh! It smells so good.
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It's like I smell Taiwan all of a sudden.
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So there, you put your chicken there.
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This is how it is when you soak it.
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So that the soaking of your chicken would be even.
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Just be careful that it wouldn't be crushed.
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Then there it is.
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You put it here on one side.
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Although I will admit that the one fried chicken I ate when we went to Taipei,
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the inside is a bit fatty.
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Maybe it's lack of seasoning.
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That's why, right?
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If for example, we have a lot of complaints,
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we have a lot of things to say to the people we eat outside,
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then let's cook at home.
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That's why I'm cooking now and I'm teaching you.
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You will notice that when we pound it, we didn't thin it too much
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because I'm feeling sad.
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You should be feeling sad.
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For those who can buy it, it's all breading.
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It's all breading, right?
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When you pound it, you won't have anything to bite.
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It's just breading, right?
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It makes you feel sad, right?
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Especially for those who are on diet like me.
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We want high protein, we don't have anything to bite.
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It's just breading.
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So there, don't thin the chicken too much.
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That's what we did.
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And now, we're ready to fry it.
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My oil is hot already.
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And I have here, I'm gonna wipe it here.
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Is it hot already?
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So there, it's splattering already.
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I have here potato starch.
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You can also use cassava starch in the absence of potato starch.
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The chicken that you soak.
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You will turn it there, you just cover it.
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Don't be too much, okay?
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You don't want it that you don't like the breading that is too thick.
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It's really like there's something on the breading, right?
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You put it there.
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Actually, it can fit two.
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The cinnamon is important.
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That will give you the nice oriental flavor of the chicken.
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You slide it a bit, so there.
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And then my fire, I'm just maintaining it on medium flame
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so that the chicken would really be cooked inside.
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So as you can see, it's already crispy and golden.
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This first batch.
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You just need to be patient, don't rush on frying
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because for it to really be crispy and you're sure that it's really cooked
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until the inside of your chicken.
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So at the end of frying, you can increase the oil a bit
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for it to be brown.
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Just to be honest, you don't need this big of a chicken.
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If it's for home, it can be just half or half of the breast.
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And I'm going to give you a tip, you can also do this on pork chops.
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How did I learn this recipe?
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Just to be honest, no one taught me, I just watched it on the road there.
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On the long time that I'm buying because this is really my favorite.
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I'm watching how they do it and I'm analyzing it.
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So there, when the oil is already peaceful.
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You already know that you're about to eat.
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See, it's so beautiful, right?
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I fry this version for a bit longer because it's thick.
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So now, let's remove this already.
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It's nice and crisp.
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Let's fry one more batch.
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Look how nice, crisp, aromatic.
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Our Taiwanese Fried Chicken, freshly fried.
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I'm tired of frying, imagine it.
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But of course, the Taiwanese Fried Chicken experience is not complete without the Taktak.
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The flavorings that you shake to make it more delicious.
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So let's do that.
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I have a shaker here, if you don't have this, there's no problem.
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Even if you just use a sifter or even if you just pound it.
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It's up to you, just buy it because it's really a nice experience.
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So I have here garlic granules, this is just garlic powder.
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I am using Mbudo, this is cayenne.
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If you don't like it spicy, don't put cayenne.
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Cayenne powder or chili powder.
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This is chicken powder.
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You may not put chicken powder, no problem.
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This is onion powder.
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The choice is yours, it may just be garlic powder and onion powder.
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And then, you just shake it like that.
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Now, if you're still not content with the flavoring, you may also make a sauce.
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To make the sauce, I have here soy sauce.
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I will put some oyster sauce.
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And I'm also going to put garlic powder.
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Oh my! I wish I put a lot but it's still okay so that it won't be wasted on washing.
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So there, you just dissolve it like that and then this is your sauce.
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If you put it first on rice but to be honest, in Taiwan, in Taipei.
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This is street food, right?
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They will put it on brown paper and when you put it on brown paper, you will eat it while you're walking.
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It's a partner of milk tea but to be honest, I want to eat it with rice.
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Wait, I will use a fork because I don't want it to melt.
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I didn't really melt the garlic powder because it's really delicious especially when it's whole.
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So this is just how simple it is.
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I will just put it here on the table.
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So I put my spices already and you get one fried chicken.
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When you're ready to serve.
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There it is, your customer.
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If your customer wants it with sauce or rice, then that's it.
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But this, I promise you.
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Even without sauce, this is really delicious.
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So let's taste it.
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When they eat it in Taipei, they just use their hands.
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Wait a minute, I will get a parchment paper.
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I will get a parchment paper.
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We don't have parchment paper.
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So just like that.
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And then you're gonna bite it right here
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because it's on the street, right?
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You just chop it.
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So let me taste it already.
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It's like I'm gonna die.
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And you know the best thing about this?
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The chicken is really tasty on the inside.
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To be honest, you don't need the sauce anymore
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because this itself is super duper flavorful.
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It's so delicious.
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And you can really see the ratio of the meat to the breading, right?
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It's not like that it's all breading.
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You can have another bite.
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It's so delicious.
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Of course, I made that sauce hard.
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Is there rice on that?
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There it is, the rice.
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You reach it to me.
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Breaks, you reach the rice.
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That's what you want, right?
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I have cold rice here, right?
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Even if the rice is cold, I will hold on to it because it's really cold.
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Who among you doesn't eat?
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There are those who are jealous because we can't be jealous.
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My mom used to beat us when we're young.
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When we are jealous on the food, I don't eat that.
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The beating will reach us.
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That's why we are not jealous on the food.
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Even if it's cold, you dip it on that.
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Because it's a blessing, right?
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It's cold, it's hot.
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It needs to be eaten.
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It's so delicious.
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But it's a bit salty because the garlic powder needs to melt.
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Or you may not put garlic powder because this already has garlic powder.
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So I will remove that from the recipe.
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I'm going to see you soon.
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I'm going to go out, take care.
