What could be better than fried chicken? Oh, we don’t know, maybe Chef Trevor Lui’s Taiwanese version. Hot and crispy fried chicken is a thing of beauty and we love that Chef has given this classic American recipe an Eastern twist. This recipe is straight out of Chef Trevor Lui’s brand-spankin’ new cookbook, Double Happiness, which has just hit store shelves.
The book is all about Chef’s culinary journey that kicked off in the kitchen of a family restaurant with classic sweet and sour chicken balls and chow mein. With over 80 recipes that you’ll literally want to sink your teeth into like Bulgogi Beef Tostadas, Kung-Pao Style Cauliflower Wings, and Carbonara Ramen to name just a few.
When describing this Taiwanese Fried Chicken in Double Happiness, Chef Lui says, “We took an original Taiwanese flavour profile, added Western flair, and even made it gluten-free. Traditionally, at Taiwanese night markets, it is served as a boneless cutlet in a paper bag, but I’ve opted for southern style with side dishes and cold beer. I pair it with ice-cold Daura Damm for a completely gluten-free experience, but if you’re feeling bougie, add caviar and
champagne for a more indulgent affair.”
- 8–10 pieces chicken, drumsticks, thighs, and/or backs separated
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup cornstarch
- 1/2 cup tapioca starch
- 2 Tbsp custard powder (such as Bird’s)
- 1 Tbsp sugar
- 1/2 Tbsp salt
- 1 egg
- 2 Tbsp Chinese cooking wine (Shaoxing)
- Assembly [ingredients]
- Vegetable oil, for deep-frying
- 1/2 tsp white pepper
- 1/2 tsp salt
- 4 bird’s eye chile, finely chopped
- 1 spring onion, finely chopped
- 6–8 sprigs cilantro, chopped
- 1/2 lemon, cut into wedges
- Thai sweet chili sauce, to serve (optional)
- Rub chicken with salt and pepper, cover, and refrigerate for at least 2 hours but preferably up to 8 hours.
- Combine all the dry ingredients in a bowl. Add egg, wine, and 1/3 cup water and, using your hands, mix thoroughly. Add chicken and mix to thoroughly coat.
- Heat oil in a deep-fryer or deep saucepan over high heat to 480°F. Using a metal slotted
- spoon, carefully lower battered chicken pieces into the oil, submerging them. Deep-fry for 8–10 minutes, until the centre of the chicken has an internal temperature of 180°F.
- Transfer to a plate lined with paper towel to drain.
- In a large bowl, combine chicken, white pepper, and salt. (For maximum flavour, first fry salt and pepper in a pan over high heat for 5–6 minutes, until fragrant.)
- Transfer to a platter and garnish with chilies, spring onions, and cilantro. Serve with lemon wedges and sweet chili sauce (if using).
Excerpted from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui. Photographs by Suech + Beck. Copyright © 2020 by Trevor Lui. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.