Taiwanese salt and pepper chicken (basil peppercorn chicken or yan su ji) is one of my husband’s favorite during sports event just like Olympic Game this year. He is the happiest man in the world when served with fried chicken and chilled beer.
Personally I don’t like to make deep-fried dishes at home because usually a large mount of oil is needed. With the hope of saving some oil, I use a smaller pot and fry the chicken by 4 batches (I hope to be a saving cook).
About the ingredients for this salt and pepper peppercorn chicken
I use chicken thigh instead of chicken breast. Chinese really do not like chicken breast even in the famous Kung Pao Chicken. Boneless chicken thigh is our favorite. Remove the skins and the bones and cut chicken into bite sizes.
The flour for coating is sweet potato flour, which is an extremely popular flour used in many Chinese cuisines including Szechuan cuisine. We made a large bag using the sweet potatoes growing in our own field each year. Most of the sweet potato flour is coarse-textured, which will give the characteristic crumbly texture on the surface. You can try to search it in Asian grocers, otherwise use cornstarch or all-purpose flour to replace it. But you may end up with slightly different looking.
You will need
- 2 boneless chicken thigh (around 320g)
- 2/3 cup sweet potato starch (or you can use other starch to replace it )
- 1 small bunch of basil
- oil for deep-frying
Marinating
- 1 and 1/2 tablespoon light soy sauce
- 1 tablespoon beer
- 1/8 teaspoon Chinese five spice powder
- 3 garlic cloves, finely chopped
- 1 egg (smaller one)
- 1 teaspoon white pepper
- 1 tablespoon sugar
- 2 teaspoon of salt
Mixed seasonings powder
- 1 tablespoon white pepper
- 1/2 teaspoon Chinese five spice
- 2 teaspoons salt
- 1/4 teaspoon curry powder
Instructions
Clean fresh basil leaves and drain completely with kitchen paper.
Mix all the marinating ingredients with chicken meat. Combine well and set aside in fridge for 30 minutes to 1 hour.
Add half of the flour and mix well.
Heat up oil to 170 degree C. Place the remaining flour in a plate and coat each chicken piece with a thin layer of flour.
Slow the heat to medium heat and fry the chicken pieces for 2 to 3 minutes until golden brown.
Transfer out and cool down slightly (around 2 to 3 minutes)
Reheat the oil around 150 degree C and then add basil leaves in. And then continue heating the oil until really hot, return the fried chicken pieces to fry for around half minute.
To make mixed seasonings: mix the ingredients together and toast in a pan over low–medium heat until fragrant. Sprinkle the seasonings on the fried chicken and serve immediately.
Taiwanese Salt and Pepper Chicken-Basil Peppercorn Chicken
Ingredients
- 2 boneless chicken thigh , around 320g
- 2/3 cup sweet potato starch , or you can use other starch to replace it
- 1 small bunch of basil
- oil for deep-frying
Marinating
- 1.5 tbsp. light soy sauce
- 1 tbsp. beer
- 1/8 tsp. Chinese five spice powder
- 3 garlic cloves , finely grinded
- 1 egg , smaller one
- 1 tsp. white pepper
- 1 tbsp. sugar
- 2 tsp. salt
Mixed seasonings powder
- 1 tbsp. white pepper
- 1/2 tsp. Chinese five spice
- 2 tsp. salt
- 1/4 tsp. curry powder
Instructions
- Clean fresh basil leaves and drain completely with kitchen paper.
- Mix all the marinating ingredients with chicken meat. Combine well and set aside in fridge for 30 minutes to 1 hour.
- Add half of the flour in the marinating bowl and mix well.
- Heat up oil to 170 degree C. Place the remaining flour in the plate and coat each chicken pieces with a thin layer of flour.Slow the heat to medium heat and fry the chicken pieces for 2 to 3 minutes until golden brown.Transfer out and cool down slightly (around 2 to 3 minutes).
- Reheat the oil around 150 degree C and then add basil leaves in. And then continue heating the oil until really hot, return the fried chicken pieces to fry for around half minute.
Mix seasonings
- Mix the ingredients together and toast in a dry frypan over low–medium heat until fragrant.
- Sprinkle the seasonings; serve immediately with chilled beer.
Nutrition
Sports, men, beer and fried food – this is an international phenomenon 🙂 Best wishes to your husbond and the Chiniese teams at the olympic games.
I agree about the chicken tighs being the best. I’ld appreciate chicken with 4 legs….
You are so grateful. I just realized that how lucky we are to get 4 legs from one chicken.
That looks so super delicious!! I want to make it now!!
Thank you
I will definitely try this. Can’t wait! Thank you for all the exciting recipes you’ve been posting.
Happy cooking Myrna! I hope you will like it as me too.
This is one of my favorite street food in Taiwan…I’ll definitely try this bad boy! thanks for sharing..
It is the best partner of sports really.
i am drooling! I can hardly wait for the weather to cool down so I can give this a try. Thank you, Elaine, for sharing your fantastic, authentic recipes. I want to make ALL of them. I love your blog!
Warmest regards from me in the USA.
Thanks Vicki for such a lovely comment. It really clam me down in the hot weather near 40 degree C in my city. I hope you will love it and happy cooking.
Hi Elaine
I was wondering what I can use to make it spicy. These reminds me of the popcorn chicken that sells in those boba tea house places and I usually add the spicy spice to it and not sure what it is. Can’t wait to try this recipe been looking for one for quite some time already. Thanks!
Hi Hailee,
There are two ways to make it spicy.Firstly you can add some spicy powder in marinating process or add some in the sprinkling powder.
Hi Elaine, I just found your blog, would like to give this a try. You mentioned 1 Tbsp white pepper in the mixed seasonings powder twice, is it another seasoning powder that you would mention there aside from the white pepper? Or is it just a repetition by mistake?
Thank you
Hi Cynthia,
I just use 1 tbsp. white pepper. It just a typo. Thanks for the correctness.
Do you usually service this with a dipping sauce? If so, what kind?
Hi, Tina
I like service this with ketchup, or eat it directly.
I just made these. They. Were. So. So. Good! Thank you for this recipe! I added some chilli powder to the seasoning, to make them spicier. Next time I’m cooking for friends, I’m going to make these.
Sometimes I only match it with a mixture of chili peppers and Sichuan peppercorn powder. They are quit good with most of the mixed spices.
Just found this recipe and will try it out soon, since I love salt and pepper chicken from food stalls. They typically serve it with a orange colored, sweet mayo-ish sauce, and I was wondering if that’s just something that particular stall makes or if it was a universal thing, and if you knew what is was/how to make it. Thanks!
Sorry Brain,
I am based in China and I am so sorry do not how to make the exact salt and pepper chicken from food stalls.
Brian,
That ornage coloured mayo sauce may be Sriracha mayo. Combination of sriracha chili sauce and regular or Asian mayonnaise. It shoudl be avaialbel from Asian grocery stores. A popular brand is Lee Kum Kee (LKK of Hong Kong), which has a factory in Southern California.
Hope this helps. Good Luck!