Taiwan Fried Chicken Steak. That is why I did it by butterflying twice to form a larger piece with a sharp knife and pound it with a meat mallet. The purpose is to create a thin piece of chicken which is the secret of success to replicate this recipe. Ji Pai (Dà jī pái, 大雞排) are huge, flat pieces of fried chicken from Taiwan.

Taiwan Fried Chicken Steak Make sure chicken are well coated and let the coating set in before deep-frying the chicken and until crisp and golden brown. Fried Chicken Steak 大雞排 Taiwanese Style is a popular Taiwanese Street Food, it's pronounced. Most often it is served with rice or french fries. You can cook Taiwan Fried Chicken Steak using 7 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Taiwan Fried Chicken Steak

  1. It’s 6 of boneless chicken legs.
  2. Prepare 3 tbsp. of all-purpose flour.
  3. You need 2 tbsp. of corn starch.
  4. It’s 2 tbsp. of chicken stock.
  5. Prepare 1 cup of water.
  6. It’s of Some salt and pepper.
  7. You need of Potato starch (enough to coat all the chicken steaks).

And a particular kind of salt & pepper powder is always sprinkled upon the freshly fried pieces. The street seller will often also ask you if you want hot spice too. Prepare the potato starch onto a plate and coat each chicken leg completely. Flip the chicken steaks and fry for another minute or until golden.

Taiwan Fried Chicken Steak instructions

  1. Beat the chicken legs flat. Heat the deep fryer to 375F/ 190C..
  2. Mix flour, corn starch, chicken stock, salt, pepper and water into a mixing bowl. Mix well..
  3. Dip chicken legs into step 2..
  4. Prepare the potato starch onto a plate and coat each chicken leg completely..
  5. Deep fry each chicken steak for 3-5 mins..
  6. Flip the chicken steaks and fry for another minute or until golden..
  7. Drip the oil..
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This is the most popular Taiwan Street Food. It is called "Da ji pia" which translates to"big chicken steak". This is sold all over Taiwan and this is how yo. Taiwanese fried chicken is little bite-sized pieces of chicken coated in potato or sweet potato starch and deep fried until crispy. It's then tossed in a salt and pepper seasoning and garnished with deep fried basil leaves.

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