Salt and Pepper Chicken 鹽酥雞

Ingredients

Makes 4 to 6 servings

• 6 chicken thighs, cut into bite-size cubes
• 2 cups potato starch, preferably 1 cup thick powder mix with 1 cup thin powder
• vegetable oil for deep frying

Marinade:

• 1/3 cup low-sodium soy sauce
• 1 tbsp sugar
• 2 tbsp rice wine
• 1 tsp garlic powder
• 1/2 tsp cinnamon powder

Pepper salt:

• 1/2 tsp fresh ground white pepper powder
• 1 tsp salt

Hot chili pepper salt:

• 1/2 tsp hot chili pepper powder
• 1 tsp salt

Method

1. Combine all marinade ingredients together, and mix well.
2. Mix the chicken cubes with the marinade, and refrigerate them for about 1 hour.
3. In a large plate, add 1 cup potato starch in a thing layer.
4. Add chicken cubes, small batch at a time, and evenly coated with potato starch. Add more potato starch if you need.
5. Let potato starch on chicken become moist before frying.
6. Heat the oil in a deep fryer until the thermometer reaches 400ºF.
7. Fry small batch of chicken pieces at a time without crowding until the starch coating turns brown.
8. Remove the chicken and wait for 15 seconds, return them to the oil and cook until crisp and golden.
9. Transfer to a platter with a paper towel to soak up the oil, and sprinkle with your choice of pepper or hot chili pepper salt on top.