Taiwanese Crispy Soy-Glazed Chicken

Ingredients

• 500g (1.1 lb) chicken thighs, boneless and skinless 500g (1.1 lb) chicken thighs, boneless and skinless
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup all-purpose flour 1 cup all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• Vegetable oil, for frying Vegetable oil, for frying
• For the soy glaze: For the soy glaze:
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 2 tablespoons water 2 tablespoons water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 28g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, minced garlic, grated ginger, five-spice powder, and sugar. Add the chicken thighs and marinate for at least 1 hour, or overnight for more intense flavor.
2. 2.
   In a separate bowl, whisk together the all-purpose flour and baking powder. Dredge each marinated chicken thigh in the flour mixture, ensuring it is evenly coated.
3. 3.
   Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the chicken thighs in batches until golden brown and crispy, about 6-8 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
4. 4.
   In a small saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy.
5. 5.
   Dip each fried chicken thigh into the soy glaze, ensuring it is fully coated. Place the glazed chicken on a serving platter.
6. 6.
   Serve the Taiwanese Crispy Soy-Glazed Chicken hot and enjoy!

Treat your ingredients with care...

• Chicken thighs — For extra crispy chicken, pat the chicken thighs dry with a paper towel before marinating and coating them with flour. This will help the batter adhere better and result in a crunchier texture.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the marinade.
• To make the dish healthier, you can bake the chicken instead of frying it. Preheat the oven to 200°C (400°F) and bake the chicken thighs for 25-30 minutes, flipping them halfway through.
• If you prefer a thicker glaze, increase the amount of cornstarch in the soy glaze mixture.

Serving advice

Serve the Taiwanese Crispy Soy-Glazed Chicken with steamed rice or alongside a fresh green salad for a complete meal. Garnish with sliced green onions and sesame seeds for an extra touch of flavor and presentation.

Presentation advice

Arrange the glazed chicken thighs on a platter, drizzling any remaining glaze over the top. Sprinkle with sesame seeds and garnish with fresh cilantro or parsley for an appealing presentation.