Entree: China – Taiwanese Chinese – 鹽酥雞 ➤ Yán sū jī (Crispy bite-sized Taiwanese salt-and-pepper fried chicken, marinated and fried with basil)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 40 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) boneless skin-on chicken thighs, trimmed and cut into 1-inch (2.5 cm) bite-sized pieces
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice wine or shaoxing wine
- 1 tsp (5 ml) sesame oil
- 1 tbsp (12 g) sugar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) white pepper
- 4 cloves garlic, minced
- 1 tsp (5 g) five-spice powder
- 2 tbsp (30 ml) light corn syrup or honey
- 3/4 cup (100 g) potato starch or tapioca starch
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) neutral oil for deep frying (plus more as needed)
- 1 cup (30 g) fresh Thai basil leaves
- 1/2 tsp (2.5 g) ground black pepper, for finishing
- 1/2 tsp (2.5 g) fine sea salt, for finishing

Instructions

1. Combine soy sauce, rice wine, sesame oil, sugar, kosher salt, white pepper, minced garlic, five-spice powder, and corn syrup in a bowl. Add the chicken pieces and toss to coat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.
2. In a shallow bowl, whisk together potato starch and all-purpose flour. Remove chicken from marinade, letting excess drip off, and dredge pieces in the starch mixture, pressing lightly so a thin, even coating adheres. Place coated pieces on a rack and rest 10 minutes to set the crust.
3. Heat oil in a deep pot or wok to 300°F (150°C). Fry chicken in small batches for 3–4 minutes until the coating sets and pieces float; they should be pale and not fully browned. Remove to a wire rack and let drain.
4. Increase oil temperature to 375°F (190°C). Return par-cooked chicken in batches and fry 2–3 minutes more until deep golden and very crisp. Drain on paper towels or a wire rack.
5. Quickly flash-fry basil leaves in the hot oil for 5–10 seconds until crisp; remove and drain.
6. Toss the hot chicken with ground black pepper and fine sea salt to taste, then scatter crisp basil leaves over the top. Serve immediately with steamed rice or as a street-style snack.