Description
A labor-intensive masterpiece where a crispy fried Da Ji Pai is heavily brushed with a special sweet soy glaze and grilled over a charcoal net until fragrant.
Restaurants serving Charcoal Grilled Da Ji Pai
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken breast
- Thick soy sauce
- Rock sugar
- Shacha sauce
- Sweet potato flour
Instructions
- [Authentic Recipe]
- Flatten chicken breast, marinate in five-spice sauce, coat with sweet potato flour, and deep-fry crispy like a regular Da Ji Pai.
- The biggest difference: simmer thick soy sauce, rock sugar, garlic, and Shacha sauce (Taiwanese BBQ sauce) in a pot to make a sweet and savory 'Kao Rou Jiang' (BBQ glaze).
- Generously brush this glaze on both sides of the freshly fried chicken.
- Place on a hot charcoal grill, grilling until the glaze caramelizes and the smoke aroma transfers to the batter.
- Finish with white sesame seeds. The crispy batter absorbs the sauce, turning into a chewy texture.
Learn more Spice, substitutes, tips
Key spices
Five-spice powder and Charcoal smoke
Substitutes at Japanese supermarkets
Eel kabayaki sauce (substitute)
Pairing
Cold Taiwan Beer
Trivia
[Trend] A hybrid of 'frying' and 'grilling'. Also known as 'wet Da Ji Pai' due to the batter absorbing the sauce, creating a unique texture with fanatical followers.
Eating tips & etiquette
[Unique Eating] Since the sauce makes your hands sticky, this is the exception where you get it cut into bite-sized pieces and eat it with bamboo skewers as a beer snack!
Allergen
Wheat, Chicken, Soy, Sesame, Seafood (in sauce)