Entree: Taiwan – 鹽酥雞 ➤ Yán sū jī (Bite-sized marinated fried chicken pieces crisped with sweet potato starch and seasoned with salt, pepper, and basil)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1–1.5 inch (2.5–4 cm) bite-sized pieces
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) rice wine (Shaoxing) or mirin
- 1 tsp (4 g) granulated sugar
- 1 tsp (5 g) grated fresh ginger
- 2 cloves garlic, minced
- 1/2 tsp (1 g) ground white pepper
- 1/4 tsp (0.5 g) five-spice powder
- 1 large egg, beaten
- 3/4 cup (100 g) sweet potato starch (or potato starch)
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2 g) ground black or white pepper, for finishing
- 4 cups (960 ml) vegetable oil or peanut oil for deep frying
- 1 cup (about 20 g) fresh Thai basil leaves (optional, for frying)
- 1 lemon, cut into wedges (optional, for serving)

Instructions

1. Combine soy sauce, rice wine, sugar, grated ginger, minced garlic, white pepper, and five-spice in a bowl. Add the chicken pieces, mix to coat, cover, and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
2. In a shallow bowl, whisk the beaten egg. In a second bowl, mix sweet potato starch, all-purpose flour, and 1/2 tsp (2.5 g) salt. Drain excess marinade from the chicken, toss pieces briefly in the egg, then dredge thoroughly in the starch mixture so each piece is well coated.
3. Heat oil in a deep pot or heavy-bottomed pan to 325°F (160°C). Use enough oil so pieces can float without touching the bottom. Fry the chicken in batches for 3–4 minutes until cooked through but not overly browned. Remove to a wire rack or paper towels to drain.
4. Increase oil temperature to 375°F (190°C). Fry the par-cooked chicken in batches again for 45–90 seconds until deeply golden and very crisp. Drain on a wire rack. While frying the second batch, optionally fry basil leaves for 10–15 seconds until crisp; drain and salt lightly.
5. Immediately toss the hot fried chicken with remaining 1/2 tsp (2.5 g) salt and 1/2 tsp (2 g) ground pepper (and a pinch of extra five-spice if desired). Serve hot with fried basil and lemon wedges for squeezing.