There’s Korean Chicken and there’s Taiwanese Chicken. For the less traveled among us, it’s easy to get confused. So, what’s the difference?
Korean Fried Chicken is usually double-fried then coated with a salty-sweet glaze. The infamous BonChon Fried Chicken (which we hacked by the way) is a great example of this kind of dish. Taiwanese Chicken, on the other hand, is spicier. It is identical to those chicken chop snack things you can buy at some milk tea places. Usually, they’re pre-cooked fried chicken bites that are showered with powdered goodness before being served.
Since spicy chicken burgers seem to be a trend nowadays, we made our own (delicious) version. We cooked a few Bounty Fresh chicken breasts Taiwanese style, spread some Japanese mayo on top, and sandwiched them in between toasted pan de sal. Take that, McSpicy!
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Taiwanese Chicken Sliders
Total Time: 30 minutes / Yield: 4 servings
- 2 pieces Bounty Fresh boneless chicken breasts, sliced lengthwise
- ½ cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon minced garlic
- 1 tablespoon sugar
- 1 tablespoon five-spice powder, plus more for dusting
- 1 ½ cups sweet potato starch
- Japanese mayo, to garnish
- Sliced tomatoes, to garnish
- Pandesal or mini burger buns, sliced lengthwise
- In a bowl, combine the soy sauce, mirin, garlic, sugar, and five-spice powder. Mix them together until the sugar is dissolved.
- Place the chicken in the marinade, cover, and store, in the refrigerator overnight.
- Pat dry each piece of chicken and dredge in sweet potato starch.
- Fry each side until golden brown. Once cooked, transfer to a paper towel to drain excess oil. Dust with five-spice powder.
- To assemble the slider, spread mayo on the bottom bun, top with a tomato slice, followed by the chicken and lastly, the top bun.