Recipe
July 26th, 2024

TAIWANESE FRIED CHICKEN

Fried chicken in the summertime is a classic, nostalgic meal. Perfect for picnics, backyard parties, and late-night summer hangs, you know the vibe. Pair with an ice-cold glass of beer. Or coleslaw. Or both. And if anything's better than fried chicken, it's fried chicken with a twist. Taiwanese Fried Chicken recipe below, made best with algae oil, but you already knew that. 

Algae oil is the perfect neutral oil for this recipe because it brings out the flavors unlike anything else. Plus, Algae Cooking Club's oil has a smoke point of 535°F making it the perfect oil to fry with. So get that oil sizzling, throw your chicken in, and get ready to really taste those ginger and apricot flavors come to life. 

Taiwanese Fried Chicken

Serves 2-4 ⁠

Ingredients: ⁠

  • 4 Skinless boneless chicken thighs
  • 1 knob Ginger
  • 4 cloves Garlic
  • 2Tbsp Mirin
  • ¼ cup Shaoxing wine
  • 2Tbsp Soy sauce
  • 4Tbsp Rice wine vinegar
  • 1 cup Sweet potato starch
  • ¼ cup Rice flour
  • ½ cup Corn starch
  • ⅓ cup Water
  • 4 Thai basil stems, plucked
  • Chinese five spice, for dusting
  • Salt to taste
  • Algae oil for frying

Hot sauce

  • 5 Ripe Apricots

  • 1/4 bottle Zabs Hot Sauce

  • Salt to taste


Directions:

For the marinade:

  1. Chop garlic and fresh ginger in a food processor until pasty.

  2. Mix together Shaoxing wine, mirin, soy sauce and rice wine vinegar, and garlic and ginger and pour over the chicken. Marinate 2 hours or overnight (overnight is best).

For the hot sauce:

  1. Cut in half and pit apricots. Lay in a baking dish and season with Algae oil and salt. Roast at 425 for 15 min, or until til apricots are mushy.

  2. Blend cooked apricots with Zabs hot sauce (or your favorite hot sauce of choice)

For the chicken:

  1. Once the chicken is adequately marinated, heat your Algae oil in a Dutch oven to 370 degrees. Mix the rice flour and sweet potato starch together and season with salt (ratio of SP to RF should be about 3:1).

  2. Dregs the chicken first in the slurry and then into the dries and drop into hot oil. Fry for about 4 min. In the last few seconds of frying, toss in the Thai basil. Take out of the oil and place on a paper towel lined baking tray. Season generously with salt and sprinkle with Chinese 5 spice.

To plate:

  1. Pile chicken high in a bowl, top with hot sauce. If you want to be extra fancy, top with wasabi flying fish roe, sliced green onion and micros.


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