Taiwanese Breaded Chicken or Ji-pai is a type of Fried Chicken Fillet where it is crispy on the outside and tender juicy on the inside. It is one of the most popular snacks in Taiwan and like in Malaysia it is sold on night markets.
- 2 pcs large chicken breasts
- 2 egg yolks, lightly beaten
- 1 cup flour
- 1/2 cup corn starch
- 1 1/2 cups bread crumbs
- 1/4 cup light soy sauce (or lesser, adjust to your liking)
- 2 tbsp Chinese cooking wine
- 2 tbsp sugar
- 1 tbsp five spice powder
- 1 tsp white pepper
- 1 tsp baking soda
- 3 cloves garlic, minced
- Cut chicken breast into two then thinly slice each side into 2 pieces yielding 4 pieces for each breast. Using a meat pounder, lightly pound each piece until they are flat. Place in a container that can be covered then set aside.
- Mix all seasoning ingredients in a bowl then pour it into the chicken breasts. Lightly massage each chicken piece to evenly distribute the seasoning then cover the container. Place it in the refrigerator and let it marinate for at least 6 hours.
- Mix together flour and corn starch, place in a flat container.
- Place eggs in another container.
- Place bread crumbs in another flat container.
- Remove chicken from the refrigerator then lightly dip it into the flour mixture, then dip it on the beaten eggs then into the bread crumbs. Set aside and do it with the remaining chicken breast.
- Prepare a deep fryer or a wok with enough oil for deep frying, heat oil until hot but not smoking (ideally 180C) then deep fry each chicken piece until golden brown, this will take around 5 minutes.
- Once cooked place in a dripping container to remove excess oil then serve.