Taiwanese fried chicken is something that I crave every so often especially once the weekend rolls around. Taiwanese fried chicken uses coarse sweet potato starch in the coating, adding a unique touch that enhances the crunchiness to a whole new level! Topped with fried basil and the optional cannabis leaves, it’s a symphony of flavors and textures.
Sous Weed Taiwanese Fried Chicken
Serves 2
Sous Vide Chicken Ingredients:
• 2 whole chicken wings
• 2 drumsticks
• 1 Tbsp garlic, minced
• 1 Tbsp soy sauce
• 1 tsp Shaoxing wine
• 1/4 tsp granulated sugar
• 1/4 tsp five-spice powder
• 1/4 tsp white pepper powder
• 1/4 tsp salt
• 1 Tbsp cannabis-infused butter
Batter Ingredients:
• 1/4 cup all-purpose flour
• 1/4 cup water
• 2 Tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp white pepper powder
Fry Time:
• Basil leaves, washed and dried
• Fresh cannabis leaves, washed and dried
• Canola oil
• 1 cup coarse sweet potato starch
• Salt, to taste
• White pepper powder, to taste
Directions:
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In a vacuum seal bag, add all sous vide chicken ingredients. Vacuum seal. Sous vide at 149ºF (65ºC) for 2 hours. After 2 hours, drop the bags into an ice bath to stop the cooking and refrigerate until it’s time to use.
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Combine the flour, water, cornstarch, baking powder, salt, and white pepper in a medium bowl. Open the bag of sous vide chicken and pour everything into the bowl, including the liquid. Mix well until the chicken is coated.
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Add canola oil to a medium saucepan, about 2-3 inches, and bring it to 350°F (175°C) over medium heat. Fry the basil and cannabis leaves until they turn crisp and dark green. Gently strain and set aside on a paper towel.
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One by one, coat a piece of battered chicken in the coarse sweet potato starch and gently lower it into the oil. Fry for 1 minute. Remove the chicken from the oil, and set aside on a cooling rack. Continue frying subsequent pieces of chicken, for 1 minute for each.
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After a rest on the cooling rack, it’s time for the second fry for extra crispy skin. This time fry for 2-3 minutes until golden brown. Place back on cooling rack and sprinkle with salt and white pepper. Serve with crispy herbs.
