Da ji pai 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊
Da ji pai (ダージーパイ/大鶏排）
In recent years, Taiwanese cuisine such as Tapioca tea, Taiwanese castella, and lu rou fan have become popular in Japan.
Da ji pai is also called [ ji pai ] or [ Zha ji pai ], where “ji pai” means “fried chicken” and “da” means “big”.
As the name suggests, it is so big that it can hide your face.
Karaage is already a very popular dish in Japan, but Da Jie Pai (Taiwanese-style fried chicken) is becoming hugely popular due to its striking appearance.
The reason why it is so big is that the chicken breast is pounded many times and stretched thinly to make it soft and easy to eat. (This recipe uses chicken thigh meat, so there is no need to pound it.)
And this dish is not only visually impressive, but also very delicious.
“Five-spice powder” is a spice used in the famous Taiwanese dish lu rou fan. It has a complex and gorgeous aroma and flavor unique to Taiwanese and Chinese cuisine.
The crunchy batter is also one of the characteristics of this dish. In the original version, cassava flour (tapioca flour) is used, but in Japan, shiratama flour is used instead.
By simply changing the wheat flour used in the batter for your fried chicken to shiratama flour, you can achieve a truly delicious crunchy texture, so be sure to give it a try.
For more information about shitaramako, please see this article. 👉 This is the best combination: Shiratama zenzai recipe
NUTRITON FACTS of Da ji pai
1095 kcal Protein 34.9g Fat 69.9g Carbs 85.2g Salt Equivalents 4.5g
※Oil absorption rate 15%
INGREDIENTS for Da ji pai
- Chicken thigh meat on the bone (300g)
- Grated garlic (5g)
- Grated ginger (5g)
- Sake (15g)
- Sugar (5g)
- Soy sauce (9g)
- Five Spice Poowder：五香粉…八角、花椒、陳皮、桂皮、クローブ (2g)
- Salt (2g)
- ☆Shiratama flour (15g)
- ☆Potato starch (15g)
- ☆Water (30g)
- ☆Soy sauce (6g)
- ★Potato starch (30g)
- ★Shiratama flour (30g)
- ★Water (10g)
Da ji pai COOKING INSTRUCTIONS
- Rub the chicken thighs with garlic, ginger, sake, sugar, soy sauce, five-spice powder, and salt and let sit for a few hours.
- Mix ☆Shiratama flour, ☆Potato starch, ☆Water, and ☆Soy sauce to make a batter.
- Mix ★Potato starch, ★Shiratama flour, and ★Water and rub between the palms of your hands. This will break down the shiratama flour particles. If you’re having trouble understanding, watch the video.
- Dip the chicken into the batter and sprinkle with the powder.
- Press the chicken firmly to ensure the powder adheres to it.
- Deep fry in 170°C oil for 15 to 20 minutes.
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