Taiwanese fried chicken



  1. Rub chicken with salt and pepper, cover it and refrigerate for at east 2 hours.
  2. But preferably up to 8 hours. 


  1. Combine all dry ingredients into a bowl.
  2. Add egg and ½ cup water a using your hands mix thoroughly.
  3. Add chicken and mix to thoroughly coat. 


  1. Heat oil in a deep fry or saucepan over high heat to 375F.
  2. Using a metal slotted spoon, carefully lower the battered chicken pieces into the oil. Submerging them.
  3. Deep fry for 8-10 minutes until the centre of the chicken has an internal temperature of 180F.
  4. Transfer to a plate lines with paper towel to drain.
  5. In a large bowl combine chicken, with salt and pepper and toss well.
  6. Transfer to platter and garnish with chillies, spiring onion and cilantro.
  7. Service with lemon wedges and sweet chilli sauce (if using).