Taiwanese Fried Chicken

• servings: 4 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 701 kcal
• Total Fat: 24 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.1 g
• Cholesterol: 202 mg
• Sodium: 1109 mg
• Total Carbohydrate: 83 g
• Dietary Fiber: 3 g
• Total Sugars: 0.4 g
• Protein: 31 g