Fried chicken with imperial sauce from Win Son Presents a Taiwanese American Cookbook (page 162) by Josh Ku and Trigg Brown and Cathy Erway

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken marinates at least 4 hours or overnight.

  • MattKG on April 30, 2024

    I would 100% use the marinade again for fried chicken. It's absolutely amazing. I didn't find the coarse sweet potato starch added anything to the recipe (supposed to create craggy crunchy bits), and actually didn't cook at all. The breading had a noticeably chalky texture. Wasn't a Dan of the imperial sauce, BUT that's probably on me. I am allergic to shellfish and couldn't find my usual vegetarian oyster sauce, so I subbed in half the amount called for with fermented black bean paste. My takeaway: use the marinade, but find a different breading and sauce.

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