Taiwanese Popcorn Chicken with Crispy Thai Basil (Yan Su Ji)
The supreme king of Taiwanese night market street foods: juicy bite-sized chicken thighs marinated in garlic, soy sauce, Shaoxing wine, and five-spice, dredged in coarse sweet potato starch for an impossibly crunchy bite, flash-fried with fragrant whole Thai basil leaves, and showered in spiced salt.
Ingredients
Chicken & Marinade
- 650g (1.4 lbs) boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 4 cloves garlic, grated into paste
- 1 tbsp fresh ginger, finely grated
- 2 tbsp light soy sauce
- 1.5 tbsp Shaoxing rice wine
- 1 tsp sugar
- 1 tsp Chinese five-spice powder
- 1/2 tsp ground white pepper
- 1 small egg white (helps starch adhere)
Crunchy Coating & Frying
- 1.5 cups coarse sweet potato starch (tapioca starch with granules creates the signature bubbly crust)
- 2 large handfuls fresh Thai basil leaves (washed and thoroughly dried with paper towels)
- Oil for deep frying (peanut or canola oil)
Taiwanese Night Market Pepper Seasoning Salt
- 1.5 tsp fine sea salt
- 1.5 tsp ground white pepper
- 1/2 tsp Chinese five-spice powder
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne pepper or chili powder (optional for heat)
Instructions
Marinate the Chicken
In a mixing bowl, combine the diced chicken thighs with garlic, ginger, soy sauce, Shaoxing wine, sugar, five-spice powder, white pepper, and egg white. Massage the marinade into the meat with your hands for 2 minutes. Cover and refrigerate for at least 20-30 minutes.
Mix the Spiced Pepper Salt
In a small dry pan over low heat, toast the salt, ground white pepper, black pepper, and five-spice powder for 1 minute until fragrant. Transfer to a small bowl and set aside.
Dredge in Coarse Starch
Place coarse sweet potato starch in a wide shallow bowl. Drop the marinated chicken pieces into the starch, tossing and pressing firmly so each piece is generously coated. Let the coated chicken sit on a wire rack for 5 minutes until the starch turns slightly damp (this prevents starch from falling off during frying).
First Fry (Cook & Crisp)
Heat 2-3 inches of oil in a wok or deep fryer to 175°C (350°F). Fry the chicken in batches for 3-4 minutes until pale golden and cooked through. Remove with a slotted spider strainer and drain on paper towels.
Flash Fry with Thai Basil (Double Fry)
Raise oil temperature to 195°C (385°F). Return all the chicken back into the hot oil for 60 seconds until deeply golden and ultra-crispy. In the final 10 seconds, toss in the dry Thai basil leaves (they will crackle dramatically). Remove everything immediately.
Toss & Serve Hot
Immediately transfer the crispy chicken and crackling basil leaves into a large bowl. Shower with 1.5 to 2 teaspoons of the prepared spiced pepper salt and toss vigorously. Serve immediately in a paper bag or bowl with bamboo skewers.
Nutrition Facts
* Based on a 2,000 calorie diet.