Low Fat Taiwanese Fried Chicken
Indulge in the irresistible crunch of Low Fat Taiwanese Fried Chicken, a healthier twist on the iconic street food classic. This recipe swaps traditional deep frying for air frying or baking, delivering all the crispy goodness without the guilt. Bite-sized chicken breast pieces are infused with bold flavors from a marinade of low-sodium soy sauce, rice wine, garlic, ginger, and aromatic five-spice powder, then coated in a light, crunchy blend of cornstarch and sweet potato starch. To capture the authentic Taiwanese taste, a handful of crisped basil leaves can be added for a fragrant finish. Perfect as a snack or a satisfying meal when paired with steamed rice and veggies, this low-fat version is an easy, wholesome way to enjoy a beloved Asian delicacy. Explore this high-protein, guilt-free recipe and savor every crispy bite!
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Ingredients
- 500 grams Chicken breast
- 3 tablespoons Soy sauce (low sodium)
- 1 tablespoon Rice wine (or dry sherry)
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Five-spice powder
- 0.5 teaspoons White pepper
- 1 cup Cornstarch
- 0.5 cup Sweet potato starch (or additional cornstarch)
- 1 as needed Cooking spray (low-fat oil)
- 0.5 cup Fresh basil leaves (optional)
Directions
Step 1
Cut the chicken breast into bite-sized pieces, approximately 1.5 inches in size.
Step 2
In a bowl, prepare the marinade by combining soy sauce, rice wine, minced garlic, grated ginger, five-spice powder, and white pepper.
Step 3
Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Step 4
In a shallow dish, combine cornstarch and sweet potato starch. If you do not have sweet potato starch, substitute with additional cornstarch for a similar effect.
Step 5
Remove the chicken pieces from the marinade and coat them one at a time in the starch mixture, pressing gently to ensure an even coating.
Step 6
If you are air frying: Preheat the air fryer to 200°C (390°F). Lightly spray the coated chicken pieces with cooking spray and arrange them in a single layer in the air fryer basket. Cook for 12-15 minutes, flipping halfway through, until golden brown and crispy.
Step 7
If you are baking: Preheat the oven to 220°C (425°F). Place the coated chicken pieces on a baking sheet lined with parchment paper. Lightly spray them with cooking spray. Bake for 15-18 minutes, flipping halfway through, until crispy and cooked through.
Step 8
Optional: For an authentic Taiwanese flair, add fresh basil leaves to the air fryer or baking sheet during the last 2 minutes of cooking to crisp them slightly.
Step 9
Serve the low-fat Taiwanese fried chicken hot, garnished with additional fresh basil if desired. Enjoy as a snack or pair with steamed rice and vegetables for a complete meal.
Nutrition Facts
| Serving size | (883.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1550.9 |
| Total Fat 18.5g | 0% |
| Saturated Fat 4.3g | 0% |
| Polyunsaturated Fat 2.5g | |
| Cholesterol 430mg | 0% |
| Sodium 3174.7mg | 0% |
| Total Carbohydrate 182.7g | 0% |
| Dietary Fiber 8.8g | 0% |
| Total Sugars 0.1g | |
| Protein 150.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 359.0mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 2407.3mg | 0% |
Source of Calories