Hello! ! It’s PAO.

Today is Taiwan’s BIG fried chicken with a delicious crunchy batter!

Roll the chicken breast into a large thin layer and marinate it in the spicy sauce.
Deep-fried Taiwanese jeepie with crunchy batter!

In Taiwan, sweet potato starch is used for the batter, but it’s not available, so I used shiratamako (glutinous rice flour) and potato starch to create a crunchy texture.

I made it half the size, but it’s much bigger than Japanese fried chicken, so if you make it at home, it will be a lot of fun.


Chicken breast・1 piece
a little salt

*Soy sauce, sake, mirin 2 tablespoons each
*Sugar: 1 tbsp
* Garlic・・・1 clove (grated) 

*Five-spice powder: 1/2 teaspoon
Shiratama flour, potato starch…40g each
Chili powder … a little (if you have it)
Oil for frying…appropriate amount

You can use cornstarch instead of shiratamako

how to make

1.Insert a knife into the chicken breast from the center and open it double.

2.Cover with plastic wrap and beat with a rolling pin to flatten it out.
Cut in half. Sprinkle with a little salt.

3.Mix the * ingredients in a bat and marinate the breast meat from 2 for 30 minutes.
◎ It is easy to eat if you divide it into 4 equal parts.

4.Grind the shiratama flour with your fingers to make it smooth.
Add potato starch and mix with a whisk.

5.Add the breast meat of 3 to the bat of 4 and sprinkle flour evenly.
When the sauce is smudged and moist, dip twice.
Hold down firmly and apply firmly, and remove excess powder.

6.Heat the frying oil to 170 degrees, fry the meat for about 5 minutes,
When it’s crispy and browned, it’s done! !

In a frying pan with a large depth, the meat can be fried neatly without overlapping.

If you sprinkle chili powder on the finish, it will be spicy and delicious.

I’m going to have a good time with the stall style! !

The crunchy batter has a delicious spicy flavor! !
The meat is soft~♪

I used the same amount of shiratamako and potato starch for the batter, but you can use cornstarch instead of shiratamako.
Equal amounts of cornstarch and potato starch.

If you use shiratama flour, it will be crunchy, and if you use cornstarch, it will be crunchy.

The point of deep-fried from Taiwan is five-spice powder, which is familiar in Chinese.
It is a very fragrant mixed spice that contains several kinds of spices such as star anise, Japanese pepper, Sichuan pepper, cinnamon, fennel, and cloves.


Pao’s simple home meal Powered by livedoor blog (blog.jp)

Taiwanese-style BIG karaage jeepie with crunchy batter made from chicken breast! Taiwan B-grade Gourmet: Pao’s Easy Home Cooking Powered by Livedoor Blog (blog.jp)