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Salt and Pepper Chicken (盐酥鸡) http://rasamalaysia.com/salt-and-pepper-chicken-recipe/
October 21st, 2009 83 Comments

Salt and Pepper Chicken (盐酥鸡)

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Salt and Pepper Chicken Recipe (盐酥鸡)

Ingredients:

1 chicken breast, about 8-10 oz, cut into bite-size cubes/pieces
2 tbs soy sauce
3 tbs 5-spice powder (炸盐酥鸡粉) (this is NOT the regular 5-spice powder which is dark in color)
1/2 tbs rice wine or sake
1/8 tsp black pepper powder
1 tsp sugar
1 egg yolk
A bunch of Thai basil leaves
1 cup potato starch or corn flour
Oil for deep-frying

Method:

Marinate the chicken with the seasonings including the egg yolk for 2 hours in the fridge. When ready to deep-fry, put 1 cup of potato starch or corn flour on a flat plate. Add the chicken to the flour and coat evenly. Heat up a wok or deep-fryer with oil and deep fry the chicken pieces until they turn golden brown. Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.

Deep fry the basil leaves until crispy and garnish on top of the fried chicken. Serve immediately.

Cook’s Note:

The 5-spice powder used in this recipe is made with spices, salt, and pepper. It’s called 炸盐酥鸡粉 in Chinese. Even though it’s labeled as “Five Spice Powder” in English, it’s not the regular 5-spice powder which is dark in color.

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83 comments... read them below or add one

  1. betty q. says:

    Oh, yes! Thank you for sharing this recipe. We always eat at this Taiwanese cafe and order the deep-fried chicken knee. Now I will be able to make that at home.

    Once again, thank you ever so much!

  2. Thank you! this is so simple… I like chicken prepared like this, when it’s crunchy, and when I can eat with fingers!

  3. David says:

    Wow, this recipe is great and a day late..What I mean is I so needed this recipe yesterday when i made my chicken dish however settled for American Chicken fingers. LOL well there’s always tomorrow, thank you dearly for sharing.

  4. Su-yin says:

    This looks really good! I have this at Chinese restaurants quite a lot, and it’s good to have a recipe on hand. :) Now all I need is to overcome my fear of deep frying… (I tend to shallow fry or oven bake)…

  5. Space Ghost says:

    Oh thank you, thank you, thank you! I spent two years in Taiwan (as an LDS missionary) and I loved this stuff but have never been able to replicate it _just_ right back here in the States. I’m going to try your recipe sometime this week when I find the time (but probably will not have any until this weekend *sigh*). Now, if you could post a recipe for Taiwanese 甜不辣 (tian-bu-la) that would be most excellent.

    cheers.

  6. Ellie says:

    I love both 3-cup chicken and this salt and pepper chicken. It’s so moreish that I am munch on them all day. Thanks for sharing the recipe. Making them soon!!

  7. luckyboy says:

    Thank you for posting this recipe (with great pictures BTW)! I’m going to try your recipe and sample the dish from the night markets when I go to 台北 for Christmas. Nothing better than authentic Asian cuisine.

  8. just had this the other day..they called it fried chicken but it definitely looks like the above..

    cant wait to travel to taipei!

  9. These morsels of fried chicken is delicious! There’s a Taiwanese street food cafe near my place & I’ve stopped several times to take away this salt & pepper chicken. Thanks for sharing the recipe!

  10. I have not been to TW but I have sure heard a lot about this chicken!! Thanks for the recipe~

  11. I make a five spice fried chicken (using boneless chicken thighs) that is so similar to this except for the fried basil leaves. That’s so creative! Can’t wait to try this. Thanks for sharing.

  12. Trissa says:

    What a great picture – and dish! It reminds me somewhat of the Japanese Karaage but I think adding salt and pepper and the five spice makes it even better!

  13. J2Kfm says:

    yeah, they’re selling this in night markets nowadays.
    if i remember correctly, some are even selling the squid version, which is equally tasty.

  14. Natashya says:

    That looks absolutely delicious! Like spicy chicken nuggets for adults. :)

  15. Alta says:

    Yum. I bet potato starch makes for a super-crispy crust!

  16. Tricia says:

    Hey Bee!

    Thanks for the recipe! Looks absolutely delicious! I love anything fried! Can’t wait to try this!

  17. These look so good – we’ll have to see if our Asian grocery store carries fried salt and pepper chicken powder. We’ll definitely be giving this one a try!

  18. Bren says:

    i wonder how good this would be if seared then baked for an alternative to deep frying! though, the sound of cracklin’ salt/pepper sounds delish!!

  19. Marlene Jackson says:

    Hi! I’ve been a follower of your blog for more than a year now, and I just absolutely love your blog your photos, and recipes!!

    Those baskets are sooo cute. Do you know where I could buy them on line?

    Thank you!

    Marlene

  20. Mike says:

    so what’s in this 5-spice powder for those who can’t find it?

    • Mike – I checked my label, and this 5-spice powder has white pepper powder, salt cumin, cinnamon, clove and MSG!!! You can try to blend your own. Good luck.

      • Mike says:

        Thank you! I will have to try this soon. We had a great example of this very dish last weekend and would love to make our own — thanks for the perfect timing!

      • Mike says:

        MSG!!! Why did you add the 3 Exclamation marks?

      • Jennifer says:

        Thank you for posting that. I wouldn’t have been able to eat the spice anyway with the msg in it. I’ll try equal portions and see how it tastes.

  21. gaga says:

    This is so much better than chicken nuggets! Delicious.

  22. Mike says:

    3 tbs 5-spice powder? Don’t you mean 3 tsp 5-spice powder? Let me know. Reads delicious, I’ll give it a try.

  23. Manggy says:

    Love this- chicken sounds much better than the bony spareribs I usually eat this as :)

  24. joann c says:

    Thank you so much for this recipe. This is my favourite food from Taipei! I used to eat this a lot whenever I’m in Taipei. I’m so excited to see this recipe. I’m gonna try it as soon as my exams are over. I’m a Penangnite studying in Australia. Miss the food back home so much!

  25. shaikhmohammed says:

    will you please explain me why it is named “salt and pepper chicken”? thanks

  26. Billy says:

    MMM, Love this dish! Would love to see some more Taiwanese recipes like Taiwanese Beef Noodles, Oyster Omelettes,etc.. ^_^

  27. Joanne says:

    Does anybody know where you can get salt and pepper chicken powder online?

  28. Cathy says:

    Where does the egg yolk fit in to this recipe? Is it part of the seasoning or use with the flour?

  29. laura says:

    It took me forever to find this recipe! They sell this at some restaurants and tapioca places here in Texas, but on the menu it is always called “Crispy Chicken” or “Crispy Basil Chicken.” I never knew it was called “Salt and Pepper Chicken.”

    Also, aren’t you supposed to sprinkle on some salt & pepper on the chicken after you’re done frying? You have pepper in your ingredient list but no salt…so I can see why shaikhmohammed is confused at the name of the recipe LOL

    • The seasoning mix (5-spice powder) that I used has salt, pepper, and various spices in it. This dish is called 盐酥鸡 in Taiwan, or literally, salt and crispy chicken. I call it salt and pepper chicken.

    • There is no need to sprinkle additional salt and pepper on the chicken because I have had enough 5-spice powder in the marinate.

  30. 1 of the most prevalent geniuses of peppers, known as the capsicum, is thought to possess been in existence millions of many years back in present-day Bolivia, in accordance in the direction of the Chicago Botanic Garden’s Data and Sources. But, the preliminary known cultivation of peppers happened in Mexico and Central, along with South America ten,000 many years ago.

  31. chickenfog says:

    I’ve had this on the mainland and in Penang. It’s amazing. But in the US the typical 5-spice is not the one to use (better for hong shao yu (sp?). Where can I order the salt and pepper seasoning online? THX!

  32. allison says:

    if I do not have access to the 炸盐酥鸡粉 but have regular 五香粉, can I use that in the recipe instead or add some extra spices to compensate?

  33. Francesca says:

    I love this recipe! Tried it last week for the first time and have done it twice since. My local take away seems to do the salt and pepper chicken with some kind of sauce that has onions and green chilli in which is good but i have no idea what it is. Some kind of light brown savory sauce though I don’t think it’s oyster or soy it is only a light brown clear sauce that isn’t salty.

    I serve mine with rice, though I was wondering, if i wanted a little sauce with it what would you recommended? (though it may well be better just as it is I like to experiment and I don’t know anyone with the experience and skill of you.

    Your recipe is most excellent and the website has stopped me getting take away! Thank you.

  34. Francesca says:

    Yes I was thinking that this one tastes good enough as it well seasoned just perfectly. I defiantly won’t be buying salt and pepper chicken from a takeaway again this one just far out tastes any i have tried before.

  35. biancs1 says:

    where can i buy the fried salt and pepper chicken powder online? it’s kinda hard to find it in the grocery. and what brand are you using?

  36. Sabrina says:

    Does ANYONE know where to buy the Caravelle five spice powder? If so, PLEASE post so that we can purchase. Also, has anyone found a five spice powder that they would highly recommend? I have heard that Goldensmell five spice powder is really good but cannot find it anywhere. Please help…

  37. Pingback:Taiwanese Fried Chicken « Oh My Food Coma!

  38. lockedhart says:

    Hi,
    I tried he recipe as posted but something went wrong. It was not crunchy and it was dark.
    There were a few things that I did that was not part of your recipe.
    1. I marinated longer than 2 hours. Does this matter?
    2. I didn’t have corn flour so I used cornstarch? Is cornstarch a subsitute?
    Help! This sounds so good and would like to try it again.

    Any tips?
    Sarah

  39. greentea says:

    Always love your recipes, and I am sure this one will be just as good as the others. Do you have the picture of the Taiwanese five spice that you can post up here please? Thank you very much for sharing!

  40. Lani says:

    I’m new to this blog, and I’m really loving the recipes. Thank you, Rasa! I am wondering if this recipe, minus the basil, would be the same for salty pork chops. I used to get this from my local chinese restaurant, but then I moved.

    Thanks!

  41. bianca says:

    do u have the recipe for the salt and pepper powder?

  42. bianca says:

    can i also use the caravelle 5 spice powder to sprinkle onto the chicken after frying?

  43. Christine says:

    I have the 5 spice powder made from vietnam. Does it have it to be Chinese brand? Also, do you have recipe for salt and pepper fish?

  44. christine says:

    What does the rice wine do to the chicken when marinating?

  45. Pingback:Dragon-i | i could eat a horse but i won't

  46. I have to disagree with all the positive comments here. The outcome of this recipe is awful with the an over-powering taste of the 5-spice (3 tbsp???). Since the 5-spice is also dark in colour, the outcome doesn’t come out as pictured. I have tried other recipe and came out exactly as what I usually order from our local chinese take-away shop. Here’s the recipe:

    Ingredients:

    2 large (about 700g) chicken breast fillets
    2 egg whites
    90g (1/2 cup) rice flour
    75g (1/2 cup) plain flour
    3 tsp sea salt flakes
    3 tsp Chinese five spice
    3 tsp freshly ground black pepper
    Rice bran oil, to deep-fry
    Shredded iceberg lettuce, to serve
    Shallot curls (optional), to serve
    Fresh red chilli (optional), seeded, thinly sliced, to serve

    The dipping sauce:

    60ml (1/4 cup) fresh lime juice
    1 1/2 tbs brown sugar
    2 tbs sweet chilli sauce
    1 tbs fish sauce

    Step 1
    Use a sharp knife at a 45-degree angle to cut the chicken crossways into 5mm-thick slices. Use a fork to whisk the egg white in a large bowl until foamy. Add the chicken and toss to coat.

    Step 2
    Place the combined flour, salt, Chinese five spice and pepper in a large bowl.

    Step 3
    To make the Thai dipping sauce, whisk the lime juice, sugar, sweet chilli sauce and fish sauce in a small serving bowl.

    Step 4
    Heat the oil to 180°C in a large saucepan over medium-high heat (when the oil is ready, a cube of bread will turn golden brown in 15 seconds). Add one-quarter of the chicken to the flour mixture and toss to coat. Shake off excess. Add to the oil, 1 at a time, and cook for 2-3 minutes or until light golden and cooked through. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining chicken and flour mixture, reheating the oil between batches.

    Step 5
    Arrange the lettuce on a serving platter and top with the chicken. Sprinkle with shallot and chilli, if desired. Serve with the dipping sauce.

  47. Gen says:

    I can’t find that five-spice powder you mention. Is there a recipe to make my own blend? I can only find recipes to make the Chinese-style five-spice powder, and haven’t had any success in searching for this one.

  48. Vicky says:

    Does the bottle of five spice which you purchased at Little Saigon happen to have an address or name of the company that makes that particular brand of five spice powder? Thanks.. ;-)

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