Taiwanese Fried Chicken

• 分量: 4 servings
• 調理時間: 20 minutes
• 総時間: 45 minutes

材料

4 Chicken Legs

5 cloves Garlic (smashed)

1 tbsp Five-Spice Powder

1 ½ tbsp Soy Sauce

1 tsp Salt

2 ½ tbsp Chinese Cooking Wine (optional)

2 Eggs

2 ½ cups Rice Flour

200 ml ICE COLD Soda Water

Seasoning

手順

Cut a slit along the bottom of the chicken leg along the bone to help flatten the chicken leg.

Marinate the chicken with five-spice powder, soy sauce, salt, Chinese cooking wine, and smashed garlic. Let it rest for at least 20 minutes or overnight.

In a bowl, mix eggs, rice flour, and ICE COLD soda water. You want the batter to be a watery consistency but still able to hold on to the chicken.

Dip the chicken in the batter and let it rest for 2-3 minutes.

In a pan, add in oil (I am using grapeseed oil), and bring it to 150 C. Add the chicken legs into the oil and fry for 5 minutes.

Remove the chicken, increase the heat to 180 C and fry for another 7-9 minutes or until crispy and golden brown.

OPTIONAL: Season with Seasoning Powder - Paprika, Five-Spice Powder, White Pepper, and Salt.

栄養

• カロリー: 701 kcal
• 脂肪総量: 24 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 15 g
• トランス脂肪: 0.1 g
• コレステロール: 202 mg
• ナトリウム: 1109 mg
• 炭水化物総量: 83 g
• 食物繊維: 3 g
• 糖質総量: 0.4 g
• タンパク質: 31 g