© 2019 Ching He Huang. All rights reserved.

Salty Crispy Chicken (Sien Shu Gi)

Serves : 2 - 4 Preparation 5 mins Cooking 7 mins Total 12
Nutrition facts: 210.00 calories 13.60g protein 11.70g carbs 0.70g sugars 12.80g fat 2.70g g fibre mg sodium
Ingredients: 250g / 0.55 lb, each thigh piece chopped in half across the bone Skinless chicken thigh 50g / 0.11 lb Potato flour 5 tablespoons Groundnut oil For the marinade: 2 cloves, minced Garlic 1 tablespoon Low sodium light soy sauce ½ tablespoon Salt ½ tablespoon Chinese five-spice powder 1 tablespoon Sesame oil To serve: 1 medium, deseeded and finely chopped Red chilli ½, green parts only, finely chopped Spring onion 'Sien shu gi' is to die for: simple yet scrumptious. It's a famous street snack in Taiwan. On a recent visit I stole (or rather hovered) around the street-hawker stand, watching the chef prepare this, determined not to leave the country without it. In the end I bribed him. (Just kidding!) Here is my adapted version, with chicken thighs as the meat is a lot juicier than breast. Drumsticks work well too. Good accompaniments would be steamed rice or chunky chips and a cold beer.

Salty Crispy Chicken (Sien Shu Gi)

  1. Serves : 2 - 4
  2. Preparation time 5 Minutes
  3. Cooking time 7 Minutes
per serving

Cals


210.00

Protein (g)


13.60

Carbs (g)


11.70

Sugars (g)


0.70

Fat (g)


12.80

Sat Fat (g)


2.70

Fibre (g)


Sodium (mg)


Source from

China Modern

About the recipe

snacks and sides

'Sien shu gi' is to die for: simple yet scrumptious. It's a famous street snack in Taiwan. On a recent visit I stole (or rather hovered) around the street-hawker stand, watching the chef prepare this, determined not to leave the country without it. In the end I bribed him. (Just kidding!) Here is my adapted version, with chicken thighs as the meat is a lot juicier than breast. Drumsticks work well too. Good accompaniments would be steamed rice or chunky chips and a cold beer.

Ingredients
  • Skinless chicken thigh - 250g / 0.55 lb, each thigh piece chopped in half across the bone
  • Potato flour - 50g / 0.11 lb
  • Groundnut oil - 5 tablespoons
For the marinade
  • Garlic - 2 cloves, minced
  • Low sodium light soy sauce - 1 tablespoon
  • Salt - ½ tablespoon
  • Chinese five-spice powder - ½ tablespoon
  • Sesame oil - 1 tablespoon
To serve
  • Red chilli - 1 medium, deseeded and finely chopped
  • Spring onion - ½, green parts only, finely chopped

Steps

  • Mix all the marinade ingredients in a bowl and add the chicken pieces, turning to coat. For best results leave in the fridge overnight.
  • Coat the chicken pieces in potato flour.
  • Heat a wok or pan and add the oil. Add the chicken and fry lightly for 5-6 minutes until the thigh are golden brown on all sides. Drain the chicken of any excess oil on kitchen paper.
  • Serve sprinkled with finely chopped chilli and spring onion and a portion of chunky chips.
Ingredients
  • Skinless chicken thigh - 250g / 0.55 lb, each thigh piece chopped in half across the bone
  • Potato flour - 50g / 0.11 lb
  • Groundnut oil - 5 tablespoons
For the marinade
  • Garlic - 2 cloves, minced
  • Low sodium light soy sauce - 1 tablespoon
  • Salt - ½ tablespoon
  • Chinese five-spice powder - ½ tablespoon
  • Sesame oil - 1 tablespoon
To serve
  • Red chilli - 1 medium, deseeded and finely chopped
  • Spring onion - ½, green parts only, finely chopped