fried chicken like in Taiwan – Liberation

fried chicken like in Taiwan – Liberation

Bouffons la vie, Libe recipescase

Nothing compares to cooking to lift your spirits. This Tuesday, crispy chicken in the style of a Parisian restaurant, Panda Panda.

In March, we introduced you to the kitchens of Dumpling Queen, a shop in the 10th arrondissement of Paris where we feast on baos and dumplings. This fall, its founders Andre Tan and Lucas Soke are publishing their cookbook made in Hong Kong, Taiwan and Shanghai on Webedia (1). We find there, in particular, fried chicken, one of the bestsellers from their other Parisian restaurant, Panda Panda.

For two you will need: 2 boneless chicken thighs with skin; 6 basil leaves; 70 g breadcrumbs; 30 g sweet potato starch; 25 g sweet popcorn; vegetable oil. For the marinade: 1 tsp light soy sauce; 1 teaspoon minced garlic; 1/2 tsp sesame oil; 1/2 teaspoon of a mixture of 5 spices; 1/2 tsp chili or shitimi powder; 1/2 teaspoon potato starch; 1/2 tsp chopped ginger; 20 ml of fermented milk products; salt and pepper (1 pinch).

Cut the chicken thighs into 50-60 g pieces. Put them in a salad bowl with all the ingredients for the marinade, wrap in plastic wrap and refrigerate for at least two hours (ideally overnight). After two hours, take out the preparation and let it rest for 10-15 minutes at room temperature.

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

Dip the chicken pieces in the panko and sweet potato starch mixture. Then fry the chicken thighs in the same oil for 5-6 minutes. Drain and serve chicken with popcorn, roasted basil and lime wedge.

(one) Mamahuhoo photographs by Pierre Luce-Penato and Théophile Perot, Webedia Books, 28 euros.