Crispy, juicy, and full of flavor, Taiwanese Pepper Fried Chicken is a beloved street-food classic. Made with simple ingredients and seasoned with Possmei’s Chicken Pickling Powder, this recipe is easy to prepare and perfect for snack shops, cafés, or foodservice menus.
Ingredients:
- 1000g Fresh Chicken
- 80g Water
- 40g Chicken Pickling Powder
- Fried Chicken Coating Powder (as needed)
Coating Options:
- Dry Fried: Coat the chicken directly with coating powder.
- Wet Fried: Mix coating powder with water at a 1:1 ratio before coating.
Instructions:
- Cut the fresh chicken into cubes.
- Mix the chicken with water and Chicken Pickling Powder, then marinate in the refrigerator for at least 4–6 hours.
- Preheat the fryer to 160°C (320°F).
- Coat the marinated chicken with Fried Chicken Coating Powder.
- Fry the chicken at 160°C (320°F) for about 3 minutes, or until golden and crispy.
- Remove and drain well before serving.
