{"id":10242,"date":"2026-11-07T03:09:46","date_gmt":"2026-11-07T03:09:46","guid":{"rendered":"https:\/\/www.chinaculturepro.com\/?p=10242"},"modified":"2026-11-07T03:09:46","modified_gmt":"2026-11-07T03:09:46","slug":"taiwanese-salt-and-pepper-chicken","status":"publish","type":"post","link":"https:\/\/www.chinaculturepro.com\/ru\/taiwanese-salt-and-pepper-chicken\/","title":{"rendered":"Taiwanese Salt-and-Pepper Chicken: Recipe and Variations"},"content":{"rendered":"\n<section class=\"tcjdi-quick-answer\"><h2>Quick Answer: What Is Taiwanese Salt-and-Pepper Chicken?<\/h2>\n<p class=\"p1\">Taiwanese salt-and-pepper chicken, yan su ji (\u76d0\u9165\u9e21, y\u00e1n s\u016b j\u012b), is bite-sized fried chicken with a starch-based crust, peppery seasoning and aromatic basil. Taiwanese basil, often called nine-storey basil (\u4e5d\u5c42\u5854, ji\u01d4c\u00e9ngt\u01ce), is part of its familiar ingredient profile.<sup>[5]<\/sup> <\/p>\n<ul>\n<li>Coarse sweet potato starch gives a different crust from ordinary flour-based breading.<sup>[3]<\/sup> <\/li>\n<li>Double frying is one method; single-fried recipes also exist.<sup>[2][3]<\/sup> <\/li>\n<li>A golden crust does not prove the centre is cooked: chicken must reach 165\u00b0F\/74\u00b0C.<sup>[6]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">The version below uses a flour-and-baking-powder layer followed by thick sweet potato starch.<\/p><\/section>\n<figure class=\"tcjdi-infographic\" style=\"width:500px;max-width:100%;margin:24px auto;text-align:center\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/11\/Taiwanese-chicken-coating-double-frying-oil-and-centre-temperature-guide.webp\" alt=\"Taiwanese chicken coating double frying oil and centre temperature guide\" title=\"Taiwanese chicken coating double frying oil and centre temperature guide\" width=\"1440\" height=\"2560\" style=\"width:500px;max-width:100%;height:auto;margin:0 auto\" \/><figcaption>Key checks for the selected double-fried version; use the complete measured ingredients in the article.<\/figcaption><\/figure>\n<p class=\"p1\">This crisp snack belongs to <a href=\"https:\/\/www.chinaculturepro.com\/taiwanese-food-culture\/\">Taiwanese food culture<\/a> and is found at night markets and <a href=\"https:\/\/www.chinaculturepro.com\/bubble-tea\/\">bubble-tea<\/a> shops. The small pieces, dry seasoning and basil distinguish the eating experience from a sauced chicken stir-fry.<sup>[4]<\/sup> <\/p>\n<h2>Coatings and Frying Styles<\/h2>\n<p class=\"p1\">Recipes differ in both their coatings and their frying sequence. These are preparation choices, not a fixed north\u2013south map.<\/p>\n<ul>\n<li><strong>Starch coating and a single fry:<\/strong> One version coats thigh pieces in sweet potato starch, fries basil first, then cooks the chicken once at 170\u00b0C\/338\u00b0F.<sup>[2]<\/sup> <\/li>\n<li><strong>Cornstarch-and-flour coating:<\/strong> 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.<sup>[3]<\/sup> <\/li>\n<\/ul>\n<h2>Ingredients for One Double-Fried Version<\/h2>\n<ul>\n<li><strong>Marinade:<\/strong> 1 lb boneless thighs, cut into 1-inch pieces; 2 tbsp <a href=\"https:\/\/www.chinaculturepro.com\/chinese-soy-sauce\/\">soy sauce<\/a>; 1 tbsp Taiwanese <a href=\"https:\/\/www.chinaculturepro.com\/chinese-rice-wine\/\">rice wine (\u7c73\u9152, m\u01d0ji\u01d4)<\/a>; 2 chopped garlic cloves; 2 tsp sugar; \u00bd tsp each fine sea salt and white pepper; \u00bc tsp <a href=\"https:\/\/www.chinaculturepro.com\/chinese-five-spice\/\">five-spice powder (\u4e94\u9999\u7c89, w\u01d4xi\u0101ngf\u011bn)<\/a>.<sup>[1]<\/sup> <\/li>\n<li><strong>Coating and frying:<\/strong> 2 tbsp all-purpose flour; \u00bc tsp baking powder; 1 cup thick sweet potato starch; vegetable oil; 1\u00bd cups washed, thoroughly dried Thai basil leaves.<sup>[1]<\/sup> <\/li>\n<li><strong>Finishing seasoning:<\/strong> \u00bd tsp each chili powder and white pepper; \u00bc tsp fine sea salt.<sup>[1]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">Use a heavy pot with room above the oil; never fill it more than halfway. Keep utensils dry and use an oil thermometer.<sup>[8]<\/sup> <\/p>\n<h2>How to Marinate, Coat and Fry<\/h2>\n<ol>\n<li>Mix marinade ingredients with chicken; cover and refrigerate 2\u201324 hours.<sup>[1]<\/sup> <\/li>\n<li>Stir flour and baking powder into chicken. Coat each piece in starch; shake off excess.<sup>[1]<\/sup> <\/li>\n<li>Heat 1 inch of oil to 350\u00b0F\/177\u00b0C. Fry uncrowded batches, turning, about 2\u20133 minutes until pale golden; remove and skim crumbs.<sup>[1]<\/sup> <\/li>\n<li>Raise oil to 375\u00b0F\/191\u00b0C. Fry again about 1\u20132 minutes, until deeply golden and several of the largest pieces reach 165\u00b0F\/74\u00b0C internally. Continue cooking if needed; temperature, not the timer, determines doneness. Complete both fries in the same cooking session.<sup>[1][6]<\/sup> <\/li>\n<li>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.<sup>[1]<\/sup> <\/li>\n<\/ol>\n<p class=\"p1\">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.<sup>[3][8]<\/sup> <\/p>\n<h2>FAQs About Taiwanese Salt-and-Pepper Chicken<\/h2>\n<h3>Can I substitute cornstarch or plain flour?<\/h3>\n<p class=\"p1\">Buy sweet potato starch, not whole sweet-potato flour. Cornstarch-and-flour versions need their own wet and dry mixtures.<sup>[3]<\/sup> <\/p>\n<h3>Can I skip the basil?<\/h3>\n<p class=\"p1\">Yes, though its aroma is distinctive. Thai basil suits frying better than delicate Italian sweet basil. Any leaves must be thoroughly dry.<sup>[3]<\/sup> <\/p>\n<h3>Can I cook this version in an air fryer?<\/h3>\n<p class=\"p1\">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.<sup>[3]<\/sup> <\/p>\n<h3>How should I keep and reheat leftovers?<\/h3>\n<p class=\"p1\">Refrigerate in shallow containers within 2 hours, or 1 hour above 90\u00b0F\/32\u00b0C. Keep at 40\u00b0F\/4\u00b0C or colder and use within 3 days. Reheat to 165\u00b0F\/74\u00b0C throughout. An oven or air fryer at 350\u00b0F\/175\u00b0C can recover some crispness, but the crust will not be identical to freshly fried chicken.<sup>[3][7]<\/sup> <\/p>\n<h2>Sources<\/h2>\n<p class=\"p1\">[1] Clarissa Wei. <a href=\"https:\/\/www.saveur.com\/recipes\/taiwanese-popcorn-chicken\/\" target=\"_blank\" rel=\"noopener noreferrer\">Taiwanese Popcorn Chicken<\/a><\/p>\n<p class=\"p1\">[2] Adam Liaw. <a href=\"https:\/\/adamliaw.com\/recipe\/taiwanese-popcorn-chicken\" target=\"_blank\" rel=\"noopener noreferrer\">Taiwanese Popcorn Chicken<\/a><\/p>\n<p class=\"p1\">[3] Wei Guo. <a href=\"https:\/\/redhousespice.com\/popcorn-chicken\/\" target=\"_blank\" rel=\"noopener noreferrer\">Taiwanese Popcorn Chicken<\/a><\/p>\n<p class=\"p1\">[4] Angel Wong. <a href=\"https:\/\/www.angelwongskitchen.com\/taiwanese-popcorn-chicken--405733722138622-yaacuten-s363-j299.html\" target=\"_blank\" rel=\"noopener noreferrer\">Taiwanese Popcorn Chicken: Night Market Style<\/a><\/p>\n<p class=\"p1\">[5] Taipei City Department of Information and Tourism. <a href=\"https:\/\/www.travel.taipei\/Content\/files\/multilingual-menu-of-one-hundred-foods_05_deep-fried.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Multilingual Menu: Deep-Fried Foods<\/a><\/p>\n<p class=\"p1\">[6] CDC. <a href=\"https:\/\/www.cdc.gov\/food-safety\/foods\/chicken.html\" target=\"_blank\" rel=\"noopener noreferrer\">Chicken and Food Poisoning<\/a><\/p>\n<p class=\"p1\">[7] USDA FSIS. <a href=\"https:\/\/ask.fsis.usda.gov\/article\/How-do-I-handle-leftovers-safely\" target=\"_blank\" rel=\"noopener noreferrer\">How Do I Handle Leftovers Safely?<\/a><\/p>\n<p class=\"p1\">[8] Iowa State University. <a href=\"https:\/\/iastate.pressbooks.pub\/foodpreparationlab\/chapter\/7-1-deep-fat-frying\/\" target=\"_blank\" rel=\"noopener noreferrer\">Deep-Fat Frying<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Make Taiwanese salt-and-pepper chicken with sweet potato starch and basil. Follow a complete double-fry recipe, compare coatings and check chicken doneness.<\/p>","protected":false},"author":1,"featured_media":10243,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[297],"tags":[310,301,304],"class_list":["post-10242","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cuisine","tag-chinese-dishes","tag-hub-chinese-food","tag-regional-food"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Make Taiwanese salt-and-pepper chicken with sweet potato starch and basil. 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