TAIWANESE FRIED CHICKEN 2kg chicken breast, pounded ½ cup calamansi juice ½ cup soy sauce 1 tbsp. garlic powder 2 tsp. salt ½ tsp. cinnamon powder 1 tsp. fine black pepper 2 tsp. grated ginger potato starch, as needed 2 tbsp. garlic powder 2 tsbp. onion powder 2 tbsp. chicken powder 1 tbsp. cayenne pepper ½ cup soy sauce ½ cup oyster sauce 2 tbsp. brown sugar

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One of the many reasons why I keep coming back to Taiwan is fried chicken.

Diba napakasarap nung kanilang fried chicken?

Nakita mo naman kumain tayo noon doon sa Taiwan vlog.

Kung hindi mo pa napapanood, watch mo na ang ating Taipei Taiwan vlog.

Napakasarap ng fried chicken sa kanila.

Actually, I hope that no one will complain, okay?

Even though there's a store here, it's really different.

You know that the meat is really thick and it's really tasty.

The flavors are really absorbed on the chicken.

So if you're craving for it, let's make it right now.

This is super simple.

First, you need to start with a nice cut of chicken breast.

This one.

So when you buy a chicken breast, you buy the whole one.

I pounded it a while ago so you can see how I pounded it.

So there it is, right?

You have to be extra careful.

You put it inside a ziplock and then using a mallet, you pound it.

But you have to be very gentle so you won't tear apart the chicken.

So that it won't be crushed.

If you don't have a mallet, you can actually use-

Before, I'm just using a wine bottle.

So there, until it's just a bit flat.

So there it is, right?

And then, this is it.

So I will season my marinade already.

I have here soy sauce.

This is just calamansi juice.

You can also use lemon juice.

This one, okay?

You soak the chicken-

I'm already sweating because I'm excited to eat.

You soak the chicken when you're ready to fry it.

Don't soak it for too long because remember,

if you soak it for too long in lemon juice or calamansi juice, it will become dry.

We don't like that.

Garlic powder.

This is just grated ginger, just to remove the smell of chicken.

If you don't like fresh ginger, you can use just a pinch of ginger powder.

Salt.

Pepper.

And a bit of cinnamon powder.

So there's just a bit of oriental flavor, you just mix it like that.

And then-

Oh! It smells so good.

My gosh!

It's like I smell Taiwan all of a sudden.

So there, you put your chicken there.

This is how it is when you soak it.

First in.

You put it deep.

There.

So that the soaking of your chicken would be even.

Just be careful that it wouldn't be crushed.

Then there it is.

You put it here on one side.

Oh my!

It fell.

There.

Although I will admit that the one fried chicken I ate when we went to Taipei,

the inside is a bit fatty.

Maybe it's lack of seasoning.

That's why, right?

If for example, we have a lot of complaints,

we have a lot of things to say to the people we eat outside,

then let's cook at home.

That's why I'm cooking now and I'm teaching you.

You will notice that when we pound it, we didn't thin it too much

because I'm feeling sad.

You should be feeling sad.

I'm feeling sad.

For those who can buy it, it's all breading.

It's all breading, right?

When you pound it, you won't have anything to bite.

It's just breading, right?

It makes you feel sad, right?

Especially for those who are on diet like me.

Just kidding.

We want high protein, we don't have anything to bite.

Protein.

It's just breading.

So there, don't thin the chicken too much.

That's what we did.

And now, we're ready to fry it.

My oil is hot already.

And I have here, I'm gonna wipe it here.

Is it hot already?

So there, it's splattering already.

I have here potato starch.

You can also use cassava starch in the absence of potato starch.

The chicken that you soak.

Getchang it.

You will turn it there, you just cover it.

Don't be too much, okay?

You don't want it that you don't like the breading that is too thick.

It's really like there's something on the breading, right?

And then...

You put it there.

Actually, it can fit two.

The cinnamon is important.

That will give you the nice oriental flavor of the chicken.

You slide it a bit, so there.

And then my fire, I'm just maintaining it on medium flame

so that the chicken would really be cooked inside.

Okay.

So as you can see, it's already crispy and golden.

This first batch.

You just need to be patient, don't rush on frying

because for it to really be crispy and you're sure that it's really cooked

until the inside of your chicken.

So at the end of frying, you can increase the oil a bit

for it to be brown.

Just to be honest, you don't need this big of a chicken.

If it's for home, it can be just half or half of the breast.

And I'm going to give you a tip, you can also do this on pork chops.

How did I learn this recipe?

Just to be honest, no one taught me, I just watched it on the road there.

On the long time that I'm buying because this is really my favorite.

I'm watching how they do it and I'm analyzing it.

So there, when the oil is already peaceful.

You already know that you're about to eat.

See, it's so beautiful, right?

I fry this version for a bit longer because it's thick.

Okay.

So now, let's remove this already.

It's nice and crisp.

Let's fry one more batch.

So there.

Alright!

Look how nice, crisp, aromatic.

Our Taiwanese Fried Chicken, freshly fried.

Oh my!

I'm tired of frying, imagine it.

But of course, the Taiwanese Fried Chicken experience is not complete without the Taktak.

The flavorings that you shake to make it more delicious.

So let's do that.

I have a shaker here, if you don't have this, there's no problem.

Even if you just use a sifter or even if you just pound it.

It's up to you, just buy it because it's really a nice experience.

So I have here garlic granules, this is just garlic powder.

I am using Mbudo, this is cayenne.

If you don't like it spicy, don't put cayenne.

Cayenne powder or chili powder.

This is chicken powder.

You may not put chicken powder, no problem.

This is onion powder.

The choice is yours, it may just be garlic powder and onion powder.

And then, you just shake it like that.

Okay.

Now, if you're still not content with the flavoring, you may also make a sauce.

To make the sauce, I have here soy sauce.

I will put some oyster sauce.

And I'm also going to put garlic powder.

And brown sugar.

Oh my! I wish I put a lot but it's still okay so that it won't be wasted on washing.

So there, you just dissolve it like that and then this is your sauce.

If you put it first on rice but to be honest, in Taiwan, in Taipei.

This is street food, right?

They will put it on brown paper and when you put it on brown paper, you will eat it while you're walking.

It's a partner of milk tea but to be honest, I want to eat it with rice.

Wait, I will use a fork because I don't want it to melt.

Let me taste it.

Good.

I didn't really melt the garlic powder because it's really delicious especially when it's whole.

So this is just how simple it is.

I will just put it here on the table.

So I put my spices already and you get one fried chicken.

When you're ready to serve.

Ready to serve.

There it is, your customer.

Right?

It's both sides.

Okay.

Okay.

If your customer wants it with sauce or rice, then that's it.

But this, I promise you.

Even without sauce, this is really delicious.

So let's taste it.

When they eat it in Taipei, they just use their hands.

Wait a minute, I will get a parchment paper.

I will get a parchment paper.

We don't have parchment paper.

So just like that.

See?

And then you're gonna bite it right here

because it's on the street, right?

You just chop it.

Oh my God!

The smell.

So let me taste it already.

It's like I'm gonna die.

It's so good.

And you know the best thing about this?

The chicken is really tasty on the inside.

Oh my gosh!

To be honest, you don't need the sauce anymore

because this itself is super duper flavorful.

It's so delicious.

And you can really see the ratio of the meat to the breading, right?

It's not like that it's all breading.

No.

It's really not.

You can have another bite.

It's so delicious.

It's super good.

Of course, I made that sauce hard.

Is there rice on that?

There it is, the rice.

You reach it to me.

Breaks, you reach the rice.

That's what you want, right?

I have cold rice here, right?

So winner.

Even if the rice is cold, I will hold on to it because it's really cold.

Why is that?

Who among you doesn't eat?

There are those who are jealous because we can't be jealous.

My mom used to beat us when we're young.

When we are jealous on the food, I don't eat that.

Oh my!

The beating will reach us.

That's why we are not jealous on the food.

Even if it's cold, you dip it on that.

Because it's a blessing, right?

It's cold, it's hot.

It needs to be eaten.

It's so delicious.

But it's a bit salty because the garlic powder needs to melt.

Or you may not put garlic powder because this already has garlic powder.

So I will remove that from the recipe.

I'm going to see you soon.

I'm going to go out, take care.

Bye!