fried chicken as in Taiwan – Liberation

fried chicken as in Taiwan – Liberation

Bouffons la vie, cooking recipes from Libécase

Nothing goes beyond cooking to warm the mood. This Tuesday, crunchy chicken like the Parisian restaurant Panda Panda.

In March, we took you for a walk in the kitchens of Dumpling Queen, a shop in the 10th arrondissement of Paris where we celebrate with baos and dumplings. This fall, its founders, André Tan and Lucas Sauquet, are publishing on Webedia their cookbook made in Hong Kong, Taiwan and Shanghai (1). There we find especially that of fried chicken, one of the best sellers of their other Parisian restaurant, Panda Panda.

For two people you will need: 2 boneless chicken thighs with skin; 6 basil leaves; 70 gr panko bread; 30 g sweet potato starch; 25 g sweet popcorn; vegetable oil. For the marinade: 1 tablespoon light soy sauce; 1 tablespoon minced garlic; 1/2 tablespoon sesame oil; 1/2 tablespoon with 5 spice mixes; 1/2 tablespoon chili powder or shichimi; 1/2 tablespoon potato starch; 1/2 tablespoon chopped ginger; 20 cl of fermented milk; salt and pepper (1 pinch).

Cut the chicken thighs into pieces of 50 to 60 g. Place them in a salad bowl with all the ingredients for the marinade, wrap them in cling film and leave them in the fridge for at least two hours (ideally the night before). After two hours, remove the preparation and let it rest for 10 to 15 minutes at room temperature.

Mix the panko crumbs and sweet potato starch in a bowl. Heat the oil in a saucepan over high heat to about 180 ° C. Fry the basil leaves for a few seconds and set aside on absorbent paper.

Dip chicken pieces in the sweet potato punk / starch mixture. Then fry the chicken thighs in the same oil for 5-6 minutes. Drain and serve the chicken with the popcorn, fried basil and a lime squeeze.

(1) Mamahuhu, photo by Pierre Lucet-Penato and Théophile Pairaud, Webedia Books, 28 euros.


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