Low Sodium Taiwanese Fried Chicken
Discover the irresistible flavors of Low Sodium Taiwanese Fried Chicken, a lighter twist on the iconic street food favorite. This dish balances bold, aromatic spices like five-spice powder, white pepper, and fresh garlic with a marinade featuring low-sodium soy sauce and Shaoxing wine for a healthier yet equally flavorful bite. Each tender piece of chicken is coated in sweet potato starch and double-fried to achieve a perfectly crisp, golden exterior. The final touch? Crunchy Thai basil leaves fried to perfection for a unique garnish. Ideal for those seeking a lower-sodium alternative, this recipe is packed with flavor, easy to prepare, and perfect for sharing with family and friends. Make this delectable treat in your own kitchen for an authentic taste of Taiwan!
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Recipe Information
Ingredients
- 1 lb Boneless chicken thighs
- 4 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry as a substitute)
- 1 teaspoon Sugar
- 0.5 teaspoon White pepper
- 0.5 teaspoon Five-spice powder
- 1 cup Sweet potato starch (or potato starch)
- 1 large Egg
- 1 handful Fresh Thai basil leaves
- 3 cups Neutral frying oil (such as canola or vegetable oil)
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika (optional, for extra flavor)
Instructions
Cut the boneless chicken thighs into bite-sized pieces, about 1.5 inches each.
Grate the garlic and ginger, and mix them in a bowl with the low sodium soy sauce, Shaoxing wine, sugar, white pepper, and five-spice powder.
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
In a separate bowl, beat the egg. In another bowl, add the sweet potato starch. Prepare a plate or tray for dredging.
Remove the chicken from the marinade. Dip a piece of chicken in the beaten egg, letting the excess drip off, then coat it thoroughly in the sweet potato starch. Repeat for all chicken pieces.
Heat the neutral frying oil in a deep pan or wok over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Carefully fry the chicken in batches, avoiding overcrowding the pan. Cook each batch for 3-4 minutes, turning occasionally, until the chicken is golden and crispy. Remove and drain on paper towels.
Turn the heat to high and briefly fry the chicken pieces a second time (about 1 minute) for extra crispiness. Remove and drain again.
In the same oil, quickly fry the Thai basil leaves for 10-15 seconds until crispy. Be cautious as the oil may splatter.
Serve the fried chicken hot, garnished with the crispy basil leaves and a light sprinkle of garlic powder and paprika if desired.
Nutrition Facts
Calories |
7963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 764.2 g | 980% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 1712 mg | 74% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 5.1 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 246 mg | 19% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1462 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
