Chef Raymond Chan · Zephyr Tea House Café
THE CHINESE name of the very stylish Zephyr Tea House Café is “Aroma,” which perfectly describes the fragrances that waft through the café from the colourful drinks and bubble teas and the extensive menu of appetizers and side dishes, hot pots and noodles and soups.
Chicken nuggets may not sound like Asian food, but these toothsome morsels pair beautifully with bubble tea and are one of the main meat entrées on the menu in almost every Taiwanese eatery. Dusted with yam flour (which is available in 300-gram packages at Asian markets) then quickly blanched in oil, these flavourful nuggets are crispy on the outside, chewy and tender inside. Start this recipe the day before you plan to serve it, as the nuggets need to marinate overnight.
1½ lbs chicken thigh meat, in ¼-inch-thick nuggets
2 Tbsp dark soy sauce
2 tsp white sugar
½ tsp freshly ground white pepper
½ tsp five-spice powder
2 tsp minced garlic
1 Tbsp potato starch
4 cups vegetable oil, for deep-frying
1 cup yam flour
4 to 5 fresh basil leaves, chopped
IN A MEDIUM bowl, toss chicken with soy sauce, sugar, white pepper, five-spice powder, garlic and potato starch until well combined. Cover and refrigerate overnight.
Line a large plate with paper towels. In a medium saucepan or a deep fryer, heat vegetable oil to 330°F. Place yam flour in a deep dish. Dip chicken nuggets in the flour, roll them around until evenly coated, then lightly tap them to remove any excess flour. Carefully place nuggets in the oil and cook for 5 to 6 minutes, or until light brown. Using a slotted spoon, transfer chicken to the paper towel–lined plate to drain. (Alternatively, bake the nuggets in a preheated 375°F oven. Line a baking sheet with parchment paper, spread the nuggets evenly on the paper and bake for 20 to 25 minutes. Increase the heat to broil and cook for 2 to 3 minutes more until the chicken is yellow-orange.) Allow to cool for 2 to 3 minutes, then garnish with basil and serve immediately.