The savory flavor is complemented by subtle hints of basil, with an incredibly crispy exterior and tender, aromatic chicken inside.
Salt and Pepper Chicken (Taiwanese Popcorn Chicken) is a Taiwanese preparation that differs in flavor and texture from the fried chicken we commonly eat. First, the coating uses sweet potato starch and soybean flour instead of traditional breadcrumbs. While it lacks the golden color, it absorbs less oil, making the skin crispier and the crunch last longer. Second, the seasoning—as a Taiwanese street food, it is best paired with the ingredients Taiwanese cuisine loves, namely Thai basil. Note that the Thai basil should be added at the very end to release its aroma.
Ingredients
Main Ingredients
1 small rooster (about 750 g / 1.7 lbs)
Fresh young rooster is best, but chicken thighs also work well.
Coating and Seasoning Mix
150 g (about 1 1/4 cups) sweet potato starch
20 g soybean flour
Sweet potato starch comes in two forms: one is a fine powder, and the other has small lumps—the latter is purer but needs to be further crushed with a rolling pin. Soybean flour is made by dry-roasting soybeans, removing the skins, and grinding them into a powder.
Marinade
20 g (about 1.5 tablespoons) sweet rice wine
5 g salt
3 g (about 1 teaspoon) white pepper powder
5 g (about 1 teaspoon) five-spice powder
1 egg
Other Seasonings
2 heads of garlic
a small handful of Thai basil leaves
Instructions
Instructions
Preparation
① Wash the small rooster and chop into bite-sized pieces (Image 3). Blend the garlic into a paste using a food processor (Image 4). Mix the sweet potato starch and soybean flour together evenly and set aside (Image 5).
*Don't cut the chicken pieces too large, or they won't cook through and will be awkward to eat, but don't cut them too small either, or they'll turn out dry; leaving the bone in prevents the meat from being too rich and adds more flavor, just be careful not to bite down on a bone.
*Do not mince the garlic too far in advance, as it will discolor and lose its aroma; mince it right before marinating.
Marinate the chicken pieces
② Step 2: Add the minced garlic and all the marinade seasonings to the chicken pieces, mix well, and let marinate for 2 to 3 hours (see Figure 6).
*The marinating time should be carefully controlled and not too long, as the garlic can develop an unpleasant flavor if left for too long.
*When marinating the chicken pieces, add the egg last to allow the meat to fully absorb the other seasonings first; if you add the egg too early, it will form a protective layer on the chicken's surface, preventing the other flavors from penetrating the meat.
Step 3: Coat the marinated chicken pieces in a mixture of sweet potato starch and soybean flour (Image 7), tossing until each piece is evenly covered with the coating (Image 8).
*Make sure to thoroughly mix the sweet potato starch and soybean flour together, and when coating the chicken pieces, gently squeeze them to help the flour mixture adhere firmly to the chicken.
Deep-fry the chicken pieces until golden brown and crispy.
To remove excess starch from the surface of the chicken pieces, gently shake them in a large-mesh strainer or colander (Image 9).
*This step is essential, otherwise the chicken pieces will have too thick a coating, resulting in a hard texture after frying and absorbing too much oil.
*If you don't have a wire strainer, you can also toss the chicken back and forth between your hands.
⑤ Pour a generous amount of oil into a wok and heat over high heat until it reaches about 70% hot (350°F/175°C). Add the chicken pieces and deep-fry over medium-high heat until they turn light golden (Figure 10). Toss in a handful of Thai basil leaves and fry together for another 10 seconds (Figure 11), then immediately remove and drain. Serve right away.
*The oil temperature for frying the chicken must not be lower than 70% hot (about 350°F/175°C), because the starch coating on the surface will not turn golden brown otherwise—the oil needs to be quite hot.
*Finally, add the basil leaves to quickly infuse their aroma onto the chicken pieces; do not fry them for too long, or the flavor will transfer into the oil instead.
Flexible application: This technique can be adapted to other ingredients like tofu or fish fillets for a crispy, savory result.
This preparation method works well with many ingredients, such as chicken wings, pork tenderloin, fresh squid, fish fillets, and other tender cuts.
Cooking Notes
Thai basil, also known as holy basil, is an aromatic herb with an exotic flavor. Some people love its taste while others dislike it; it is not widely used in the Eight Great Cuisines of China but is heavily featured in Taiwanese cooking. In Taiwan's most famous dish, Three Cup Chicken, Thai basil must be added at the end, otherwise the dish cannot be properly named. Various herbs differ in the intensity and subtlety of their flavors, which also determines when they should be added—for example, rosemary and sage, which have a strong and lasting aroma, are generally added early, while milder spices like Thai basil should be added later, otherwise their flavor is easily lost.