In this week’s cooking club, Julie from Taiwan showed us three different way of making fried chicken. She made a chicken scallopini and two sesame chicken dishes. She made a scrumptious lunch for us.
Julie marinated the chicken overnight with some salt, white pepper, garlic, ginger, wine, sugar and soy sauce. She used two type of chicken meat. One type is boneless and skinless chicken breast which had been pounded very thin to make chicken scallopini. The other type is chicken with bones, which had been cut into small pieces.
|For the chicken scallopini, she coated the marinated chicken with some ready-made fried powder which she brought back from Taiwan. Julie told us that we can make home-made fried powder by combining some all-purpose flour, cornstarch, black pepper and salt.
|Julie placed the coated chicken scallopini on a tray, ready for frying.
|For the next chicken dish, Julie prepared the coating by adding some vegetable oil to the fried powder until a paste is formed. She also added sesame seeds to the paste.
|The marinated chicken pieces are added to the coating paste and mixed well.Julie told us that this is a popular dish in Taiwan and is called “Yim So Gai” (pronunciation in Cantonese). She does not know what it’s called in English :-)
|For the last chicken dish, Julie simply coated the marinated chicken pieces with tapioca starch (or sweet potato starch) and sesame seeds. Julie told us that the tapioca starch is good for coating fish for frying too.
|Julie tested the readiness of the oil with a wooden chopstick submerged into the hot oil. When little bubbles rise along the chopstick, the oil is hot enough for frying.
|Julie fried the chicken is a few batches. The chicken does not take long to fry as they are either very thin or in small pieces.
Thank you Julie for sharing the recipes with us. I’m sure my kids will love these dishes.
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