Taiwanese Fried Chicken Christina Huang (Zaoka)

Taiwanese Fried Chicken Christina Huang (Zaoka)

The idea for the “Closet Background”? Respect the Parisian chef or the chef we especially like at Time Out. Day after day, the super chef gives you his favorite recipe with all his little secrets!

The best Taiwanese capital is located on the left bank, a three-minute walk from Muftar Street, in the heart of the Latin Quarter. In her pocket bistro (Zaoka, “kitchen” in Taiwanese), the young and talented Christina Huang does everything herself. Service and cuisine! The dollhouse-style address belongs to the Polly Pocket genre: twelve services filled with tongs. If his fan club does not hesitate to come to Paris to enjoy it, then there is a reason: of course, his legendary gua bao, but also his recipe for fried chicken, soft on the inside, well garlicky and crispy on the outside… A treat she agrees with. disclosed here solely for Time-out !

Taiwanese Fried Chicken Christina Huang (Zaoka)

Marinade: minimum 6 hours
Training : 15 minutes
Cooking : 10 minutes

Ingredients (for 4 servings):

– 2 chicken thighs
– 20 ml soy sauce
– 50 ml Taiwanese rice wine (if you can’t find it, you can make sake)
– 5 minced garlic cloves
– 1 scoop five spice powder (five flavors are a mixture of cinnamon, fennel seeds, star anise, cloves and Sichuan pepper)
– 3 Penji peppers: Penji is a small town in Cameroon with volcanic soil. This composition of 3 peppers (white, black and green) gives a slightly spicy flavor.
– salt flower
– a few leaves of Thai basil
– sweet potato powder (sold in Asian supermarkets)
– frying oil

Expanded:

1 – Roll the chicken thighs and cut the flesh into 4 cm pieces.

2- Prepare the marinade: In a small bowl, add the soy sauce, Taiwanese rice wine, garlic, five spices and 3 punja peppers. Lightly massage the meat and let it marinate for at least 6 hours.

3 – Heat oil to 170°C, coat chicken pieces well in sweet potato powder. Leave for approximately 3 minutes.

4 – Fry the chicken in two batches. Fry the chicken for the first time at 170°C until it floats to the top of the oil. Take out the chicken and let it cool down a bit. Then fry it a second time at 180°C (until it also floats to the surface of the oil).

5 – Remove the chicken and place it on absorbent paper to remove excess oil.

6 – Prepare the filling: Saute the Thai basil for just 3 seconds. Keep the sheet complete.

7 – Season with salt and pepper Peña. Enjoy lunch!