{"id":15228,"date":"2022-11-02T09:31:00","date_gmt":"2022-11-02T01:31:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=15228"},"modified":"2026-03-09T20:39:06","modified_gmt":"2026-03-09T12:39:06","slug":"taiwanese-crispy-chicken-stirwithme","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/taiwanese-crispy-chicken-stirwithme","title":{"rendered":"Taiwanese Crispy Chicken"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<p>500 gr boneless chicken thighs, cut into bite size pieces<br \/>\n1\/2 cup cornflour 1\/2 cup potato flour, mix<br \/>\nA handful of thai basil leaves<br \/>\nOil for deep frying<\/p>\n<h2>Marinade<\/h2>\n<p>2 tbsp soy sauce<br \/>\n1\/4 tsp five spice powder<br \/>\n1\/2 tsp white pepper<br \/>\n5 garlic cloves, grated<br \/>\n2 tbsp shaoxing wine<br \/>\n2 tsp brown sugar<\/p>\n<h2>Seasoning Powder (Premixed)<\/h2>\n<p>1\/2 tsp salt<br \/>\n1\/2 tsp garlic powder<br \/>\n1 tsp white ground pepper<br \/>\n1\/2 tsp chili powder<br \/>\n1 tsp five spice powder<br \/>\n1\/2 tsp ground Sichuan peppercorn<br \/>\n1 tsp caster sugar<\/p>\n<h2>Steps<\/h2>\n<p>1. Combine chicken with marinade ingredients, marinate in the fridge for 30 mins up to overnight<br \/>\n2. Coat chicken pieces with flours, rest for 5 mins<br \/>\n3. Heat generous amount of oil, fry chicken in 2-3 batches over medium heat until slightly golden for 4-6 mins, remove<br \/>\n4. Double fry the chicken until golden brown for 1 min over the highest heat, in batches<br \/>\n5. transfer chicken into seasoning mixture container. Shake to mix the chicken evenly<br \/>\n6. Fry basil leaves until the sizzling stops (make sure to cover when frying, it\u2019s splatters)<br \/>\n7. Serve fried chicken with basil leaves<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 500 gr boneless chicken thighs, cut into bite size pieces 1\/2 cup cornflour 1\/2 cup potato flour, mix A handful of thai basil leaves Oil for deep frying Marinade 2 tbsp soy sauce 1\/4 tsp five spice powder 1\/2 tsp white pepper 5 garlic cloves, grated 2 tbsp shaoxing wine 2 tsp brown sugar<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":15229,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[8,7],"tags":[],"class_list":["post-15228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/15228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=15228"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/15228\/revisions"}],"predecessor-version":[{"id":20635,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/15228\/revisions\/20635"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/15229"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=15228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=15228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=15228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}