Taiwanese Salt-and-Pepper Chicken: Recipe and Variations

Автор Anthony
Дата публикации Ноябрь 7, 2026

Make Taiwanese salt-and-pepper chicken with sweet potato starch and basil. Follow a complete double-fry recipe, compare coatings and check chicken doneness.

Quick Answer: What Is Taiwanese Salt-and-Pepper Chicken?

Taiwanese salt-and-pepper chicken, yan su ji (盐酥鸡, yán sū jī), is bite-sized fried chicken with a starch-based crust, peppery seasoning and aromatic basil. Taiwanese basil, often called nine-storey basil (九层塔, jiǔcéngtǎ), is part of its familiar ingredient profile.^[5]

Coarse sweet potato starch gives a different crust from ordinary flour-based breading.^[3]
Double frying is one method; single-fried recipes also exist.^[2][3]
A golden crust does not prove the centre is cooked: chicken must reach 165°F/74°C.^[6]

The version below uses a flour-and-baking-powder layer followed by thick sweet potato starch.

Key checks for the selected double-fried version; use the complete measured ingredients in the article.

This crisp snack belongs to Taiwanese food culture and is found at night markets and bubble-tea shops. The small pieces, dry seasoning and basil distinguish the eating experience from a sauced chicken stir-fry.^[4]

Coatings and Frying Styles

Recipes differ in both their coatings and their frying sequence. These are preparation choices, not a fixed north–south map.

Starch coating and a single fry: One version coats thigh pieces in sweet potato starch, fries basil first, then cooks the chicken once at 170°C/338°F.^[2]
Cornstarch-and-flour coating: Another version uses both in its marinade and dry coating, followed by two frying stages. It is a complete alternative formula, not a spoon-for-spoon starch swap.^[3]

Ingredients for One Double-Fried Version

Marinade: 1 lb boneless thighs, cut into 1-inch pieces; 2 tbsp soy sauce; 1 tbsp Taiwanese rice wine (米酒, mǐjiǔ); 2 chopped garlic cloves; 2 tsp sugar; ½ tsp each fine sea salt and white pepper; ¼ tsp five-spice powder (五香粉, wǔxiāngfěn).^[1]
Coating and frying: 2 tbsp all-purpose flour; ¼ tsp baking powder; 1 cup thick sweet potato starch; vegetable oil; 1½ cups washed, thoroughly dried Thai basil leaves.^[1]
Finishing seasoning: ½ tsp each chili powder and white pepper; ¼ tsp fine sea salt.^[1]

Use a heavy pot with room above the oil; never fill it more than halfway. Keep utensils dry and use an oil thermometer.^[8]

How to Marinate, Coat and Fry

Mix marinade ingredients with chicken; cover and refrigerate 2–24 hours.^[1]
Stir flour and baking powder into chicken. Coat each piece in starch; shake off excess.^[1]
Heat 1 inch of oil to 350°F/177°C. Fry uncrowded batches, turning, about 2–3 minutes until pale golden; remove and skim crumbs.^[1]
Raise oil to 375°F/191°C. Fry again about 1–2 minutes, until deeply golden and several of the largest pieces reach 165°F/74°C internally. Continue cooking if needed; temperature, not the timer, determines doneness. Complete both fries in the same cooking session.^[1][6]
Remove chicken to a clean tray. Carefully fry the fully dry basil about 10 seconds until crisp; drain. Toss chicken, basil and finishing seasoning; serve immediately.^[1]

Do not seal a lid over the frying oil. Even dried basil can splatter, so lower it carefully with long utensils and keep your face and hands clear.^[3][8]

FAQs About Taiwanese Salt-and-Pepper Chicken

Can I substitute cornstarch or plain flour?

Buy sweet potato starch, not whole sweet-potato flour. Cornstarch-and-flour versions need their own wet and dry mixtures.^[3]

Can I skip the basil?

Yes, though its aroma is distinctive. Thai basil suits frying better than delicate Italian sweet basil. Any leaves must be thoroughly dry.^[3]

Can I cook this version in an air fryer?

Use a separate air-fryer recipe, with its own coating and timing. Reheating fully cooked chicken in an air fryer is different from cooking raw coated pieces.^[3]

How should I keep and reheat leftovers?

Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or colder and use within 3 days. Reheat to 165°F/74°C throughout. An oven or air fryer at 350°F/175°C can recover some crispness, but the crust will not be identical to freshly fried chicken.^[3][7]