Taiwanese Salt and Pepper Chicken, Basil Peppercorn Chicken or Yan Su Ji is a type of fried chicken very popular as a street food in Taiwan.
- 500g boneless chicken thighs, cut into small bite sized pieces
- 1 cup sweet potato starch
- 1 small bunch of basil leaves, stems removed
- 2 tbsp light soy sauce
- 1 large egg
- 1/2 tsp Chinese five spice
- 4 cloves garlic, minced
- 1 tsp white pepper
- 1 tbsp sugar
- 2 tsp salt
- 1/2 tsp baking soda
- 1 tbsp white pepper
- ½ tsp Chinese five spice
- 1/2 tsp curry powder
- In a bowl combine all marinade ingredients. Add the chicken, using your hands mix it well to evenly distribute the marinade. Set aside for 1 hour.
- Add 1/2 cup of the sweet potato starch into the bowl with chicken. Mix it again with your hand to evenly distribute the sweet potato starch.
- Prepare 2 deep fryers or pot with oil, on first fryer set heat it to 180C then on another set it at 150.
- In a large container that you can cover place the remaining sweet potato starch then add the chicken pieces and close the container. Toss to evenly coat the chicken.
- While waiting for the oil to heat up combine all seasoning ingredients in a small pan, place in medium-low heat until fragrant. Set it aside.
- Cook chicken in the 180C oil for 3 minutes or until lightly golden brown in colour. Remove chicken from the fryer set aside for 5 minutes to cool down.
- On the 150C fryer add the basil leaves followed by the chicken then continue to cook for 3-5 more minute or until cooked, this depends on how large is your chicken pieces. Remove the chicken from the fryer then set aside.
- Place chicken with the basil on serving platter, sprinkle roasted seasonings on top then serve while hot.