The first time I went to Taiwan, I was blown away by the food. Granted I had someone take me to the best restaurants, but everywhere I went, I knew I would be craving that dish months later. Now that I’m back home, I still frequently think of the fried baby shrimp in chili sauce, the steamed pork buns, the breakfast burgers and so much more. So today, in memory of my trip, I have put together a crispy fried chicken with chili sauce. Although this is not a copycat of any dish I’ve had in Taiwan, the flavors are reminiscent of their cuisine.
**Helpful tips and common mistakes
The great thing about this dish is that even though you have to marinade the chicken, it’s only for 30 minutes, meaning this can all be made in 45 minutes!
I purchased chicken thighs, skinless, and boned them myself. While your chicken is marinating, I cooked my rice, made the chili sauce, and prepped some bok choy and tofu for side dishes.
I decided to fry my chicken in a pot since I don’t have a wok or a fryer. If you don’t have a thermometer to check the temperature, sprinkle some flour into the oil. If it starts to sizzle, the oil should be ready. Another way to check is to stick a wooden chopstick into the oil and if it sizzles, it’s ready.
Make sure to fry in batches. Once you add the chicken to the oil, the temperature will decrease dramatically, especially if you add too many pieces at once. It’s best to add just a few at a time to get even cooking.I absolutely loved this dish! The sauce was a little tangy, a little spicy, making it a perfect complement for this well seasoned, crispy chicken. The great thing about using dark meat is how just juicy it is. One bite and my eyes popped out of my head at just how good this chicken was.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.