Lockdown makes you miss the small things in life, even things you haven’t experienced in ages. It’s been a while since I hit Soho, a long while, actually. But nestled just off the main strip of China Town in Soho is my absolute favourite chicken shop, Good Friend, and it serves the BEST fried chicken. That chicken is the basis of Taiwanese Fried Chicken venture today.
I’ve done a lot of experimentation for this recipe, more than any other I reckon. That wasn’t for your benefit though, my apologies, it was very much for mine. I cannot tell you how good the chicken from Good Friend is and if I could get within even 20% of that, I’d have been over the moon.
I think I’ve done a bloody good job, to be honest, it’s not quite Good Friend, but it is delicious Taiwanese fried chicken. It’s different to my Buttermilk Fried Chicken that’s for sure.
How to make Taiwanese Fried Chicken?
I seem to say this a lot but, it’s all in the marinade. There’s literally not much more to this recipe than that. Mash together everything in a mixing bowl or container, add diced chicken thighs and marinated for a minimum of 6 hours.
This combination of ingredients gives that funky flavour that makes Taiwanese Fried Chicken the famous street food snack that it is. The fermented bean curd really is a revelation.
The next SECRET INGREDIENT and one that I use all the time is Sweet Potato Flour. It’s just so perfect for frying things. It makes the chicken super crispy, and stay crispy for longer. You can find sweet potato flour at most Asian food stores (it may be called sweet potato starch).
Deep fry the chicken in batches for 5 – 6 minutes or until the chicken is cooked through. Toss in a lot of salt and white pepper, and serve with your favourite dipping sauces. We went for sweet chilli and soy sauce.Print
Inspired by my favourite Taiwanese Fried Chicken shop in Soho, London. This chicken is succulent, funky, and high-key iconic.
- 1 tablespoon Oyster Sauce
- 1/2 tablespoon Shaoxing Wine
- 1/2 tablespoon Chinese five spice
- 2 cubes Fermented Bean Curd
- 3 cloves of Garlic
- 1 tablespoon Soy Sauce
- 1 teaspoon White Pepper
- 1/2 tablespoon Ginger Paste
- 640g boneless Chicken Thighs
- 10 tablespoons Sweet Potato Flour
- Finely chop garlic and add to a large mixing bowl, along with all remaining ingredients, except chicken thighs and sweet potato flour.
- Thoroughly mix the ingredients, making sure the bean curd is well mashed.
- Dice the chicken thighs into bite-size pieces and add to the bowl. Thoroughly mix the chicken so it’s fully coated in the marinade.
- Pop the chicken in the fridge and allow to marinate for a minimum of 6 hours, or up to one day.
- Preheat your fryer to 180 Celcius.
- Remove the chicken from the fridge, and stir to make sure there aren’t any pieces stuck together. Add 10 tablespoons of sweet potato, and stir (or cover and shake) until the chicken is fully coated.
- Fry the chicken in batches for 5 – 6 minutes – or until the chicken is cooked through. Drain the chicken on kitchen paper to absorb any excess oil.
- Toss the cooked chicken in salt and white pepper and serve with sauces of your choice.
- Category: Snack
- Method: Deep Frying
- Cuisine: Taiwanese