TAIWANESE FRIED CHICKEN

Taiwanese Fried Chicken

Straight from the streets of Taiwan, these savory chicken bites are addictively delicious. Homemade Chinese five-spice powder and potato starch make all the difference, while crispy fried basil leaves give the chicken its authentic street food flavor and appearance.

Jiao Yan (Chinese Salt & Pepper)

Ingredients

• 2 tbsp Sichuan peppercorns
• 1 tbsp white pepper
• 2 tbsp salt

Instructions

1. Dry roast the Sichuan peppercorns and white pepper until fragrant, stirring continuously.
2. Allow them to cool.
3. Grind into a fine powder.
4. Mix in the salt.
5. Your Jiao Yan seasoning is ready.
6. Store in an airtight container and use it over potato wedges, congee, soups, barbecue, and more.

Ingredients for Popcorn Chicken

• 500 g chicken breast, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tsp Jiao Yan seasoning
• 1 tsp Chinese five-spice powder
• ¼ tsp onion powder
• 2–3 garlic cloves, grated
• 1 tsp grated ginger
• 1–2 tbsp Chinese cooking wine (or substitute with Japanese mirin or orange juice)
• 1 cup sweet potato starch (or cornstarch)
• Salt to taste (if needed)
• 1 egg

Instructions

1. Marinate the chicken with soy sauce, Jiao Yan seasoning, Chinese five-spice powder, grated ginger, grated garlic, onion powder, and cooking wine.
2. Add the egg and a little sweet potato starch.
3. Mix well so every piece of chicken is evenly coated.
4. Marinate for 15–20 minutes.
5. Place the remaining sweet potato starch in another bowl.
6. Coat the marinated chicken pieces in the starch.
7. Toss each piece well until completely coated.
8. Repeat with the remaining chicken.
9. Let the coated chicken rest for 10–15 minutes.
10. Meanwhile, heat oil to 350°F (175°C) for deep frying.
11. Fry the chicken in small batches without overcrowding the pan.

1. Fry over medium heat until golden brown, turning occasionally for even coloring.
2. Drain on paper towels.

Garnish

Ingredients

• 15–20 Thai basil leaves, washed and completely dried

Instructions

1. Deep fry the basil leaves in the same oil for 10–15 seconds.
2. Drain and keep aside.

Serve

1. Arrange the fried chicken on a serving plate.
2. Top with the crispy fried Thai basil leaves.
3. Sprinkle with Jiao Yan seasoning and a little chili powder.
4. Serve immediately and enjoy.