Vegan Taiwanese Popcorn Chickpea Chicken Recipe · i am a food blog
The other day Mike made falafel And while I name on these delicious little fried nuggets, I said to myself, wouldn’t it be incredible like a Taiwanese chicken!?!? I suggested it to Mike and he had left for the races. He nailed the flavor on and although the texture is obviously not chicken, I almost somehow preferred the version of chickpea. We did a side by side by side with a take -out version and they have more than held.
What is Taiwanese fried chicken?
You may be wondering what Taiwanese chicken is. If you didn’t have it, these are small pieces of fried chicken with the crunchy and the most incredible flavor. They are sold everywhere in Taiwan: in night markets, restaurants, boba cafes, even grocery stores. They are absolutely one of my favorite snacks.
The chicken pieces are marinated in soy sauce, garlic, sesame oil, five spices, white pepper and a touch of sugar. Different sellers have different relationships but generally, these are the main components of the flavor. After being marinated, the chicken pieces are covered with sweet potato flour, which gives it their signing crunch. A small bath in hot oil, then you head for the fried chicken paradise.
Cooking notes
Like the falafel, you need to use dried chickpeas to do them – the use of the can not work because the chickpeas are already cooked and when you mix them, they will turn into houmous.
Because you use dried chickpeas, you have to plan a little in advance – dip your chickpeas at night before you want your Taiwanese snack with popcorn chick.
There are two ways to train nuggets. You can either crush the mixture of chickpeas in small organic shapes (like falafels) or if you are more comfortable with hot oil, you can make a large pancake, then break the pancake in hot oil once it is a little solid.
Making the smallest shapes is easier to fry and keep the oil pleasant and without simmering, but the most organic shapes you get from the break in a large pancake gives you more interesting crisp bites. If you follow the main road to Patty, your oil will certainly have more random crumbs, then go with what is most comfortable.
Ingredient notes
They totally have the flavor of the Taiwanese fried chicken thanks to the generous quantity of five spices and white pepper. Five spices is a mixture of common Chinese spices composed of star anise, cloves, cinnamon, pepper and fennel pepper grains. The mixture is sold in most grocery stores and online, so it is not necessary to do yours.
Regarding the taste, five spices have a hint of liquorice of star anise and fennel and a warm shade of cinnamon and cloves. He just has the smallest souvenir of spices with a little peppery note of Sichuan pepper grains. Five spices are supposed to have the five balanced tastes of Chinese food: salty, sweet, sour, bitter and spicy. Five spices can differ depending on the brand because the mixtures are owners – if you notice that you do not like five spices, you may not like your specific brand of five spices. When buying online, we love Simply organic.
Special equipment
A culinary robot to treat chickpeas. We love this little kitchenaid.
A small deep pot for frying.
A spider or split spoon to remove the nuggets from hot oil.
What are you used by Taiwanese chickpeasies?
Taiwanese popcorn chicken is generally served as snack alone or with carbohydrate like noodles or rice. They would go very well with Better than sesame noodles to take away,, Soy Salad with broccoli,, soft rice,, Miso cucumbers and green beansor even with a Homemade coffee jelly bubble tea!
Garnish
Traditionally, the Taiwanese popcorn chicken is served with Thai fried basil, but do not hesitate to finish with all the herbs you have on hand. Mike Deed fried coriander because we had no basil and it was perfect.
- 1 cup dried chickpeas
- 1 large shallot confined
- 8 cloves crushed
- 1 tablespoon Five spices
- 1 tablespoon White pepper grains land or crushed
You can form regular balls or random chicken shapes by tightening the mixture of chickpeas in both hands. If your chickpeas do not stick well, oil or wet your hands with water.
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