Taiwanese Popcorn Chicken
Taiwan's night market icon — yan su ji (鹽酥雞), bite-sized pieces of chicken marinated in garlic, soy, five-spice and sesame, coated in sweet potato starch and deep-fried until shatteringly crispy. Fried with whole fresh basil leaves (which turn dark and crispy) and served in a paper bag. The crispy basil leaves are as essential as the chicken.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Marinate chicken pieces in all marinade ingredients for 30 minutes.
About 5 min
Press each piece firmly into sweet potato starch (don't shake off — the excess starch creates the craggy texture). Let rest 5 minutes until the starch absorbs the moisture slightly.
About 14 min
Deep fry in batches at 175°C for 5–6 minutes until deep golden and crispy. In the last 30 seconds, drop the basil leaves into the oil — they'll darken and crisp instantly.
About 14 min
Drain everything together.
About 14 min
Season with the seasoning salt mix. Toss chicken and crispy basil together. Serve in a paper bag or cone like a night market. The crispy basil leaves and the shaggy coating are the signature elements.
About 3 min
Nutrition per serving (estimate)
- Calories
- 440
- Protein
- 34 g
- Carbs
- 36 g
- Fat
- 18 g
- Fibre
- 1 g
- Sugar
- 4 g
- Sodium
- 760 mg
Contains: gluten, soy, shellfish, sesame
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Recipe by Boon Tools.