Ayam Garam dan Lada Taiwan
Taiwanese salt and pepper chicken recipe: crispy, bite-sized fried chicken pieces seasoned with salt, pepper, and a blend of flavorful marinades. Learn how to make this beloved appetizer that perfectly balances savory and aromatic flavors.
Foto: Rasa MalaysiaBahan-bahan
- 8 oz (225g) chicken breast (or thighs, cut into bite-size cubes )
- 1 cup cornstarch
- 2 cups oil (for deep-frying)
- 1 cup fresh Thai basil leaves
- 1/4 teaspoon pepper salt
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 tablespoon soy sauce
- 1/4 teaspoon pepper salt ( or mix together 1/4 tsp of salt and 1/4 tsp of white pepper. )
- 1/2 teaspoon chicken bouillon (optional)
- 1 tablespoon rice wine
- 1 tablespoon water
Langkah-langkah
Add garlic, ginger, soy sauce, pepper salt, chicken bouillon power, rice wine and water to chicken pieces and marinate for 30 minutes.
Coat the chicken evenly with cornstarch, shaking off the excess. Heat 2-3 inches (5cm-7cm) of oil in a pan or stock pot for deep-frying. Deep-fry the chicken until it turns light to golden brown. Then, add the Thai basil leaves to the oil. As soon as the leaves crisp up, remove the chicken and basil leaves from the oil using a strainer or slotted spoon, and place them in a mixing bowl.
Add the pepper salt and toss well with the chicken and basil leaves. Serve immediately.
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