RSS
Email
Twitter
Facebook
Spotlight
Salt and Pepper Chicken (盐酥鸡)
October 21st, 2009Recipes, Chinese Recipes, Recipes, Recipes, Taiwanese Recipes59 CommentsIngredients:
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)
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.
Get More Delicious Recipes Below:
Three Cup Chicken (三杯鸡)
Three cup chicken (三杯鸡) is a classic Taiwanese dish, one that I never miss out whenever I eat out at Taiwanese restaurants. I love Taiwanese food–unpretentious, humble, and homey dishes that score high on yum-o-meter. Taiwanese food is basically Chinese food with local influences, slightly different cooking methods, local adaptations and variations. Many Taiwanese dishes remind me of Chinese-Malaysian food,…
Black Pepper Chicken Recipe
Do you love black pepper? I do. Think black pepper crab, black pepper beef (served on a sizzling hot plate!), and black pepper in the many concoctions that ultimately add depth and awesomeness to the dish. Don’t you just love black pepper? I made black pepper chicken for dinner last night. It was a very spontaneous recipe. I had a…
Basil Chicken (Gai Pad Krapow)
When I was working in Beverly Hills, there is this Thai restaurant that my colleagues and I would always go to. One of my favorite dishes was its spicy basil chicken rice plate—perfectly steamed and fluffy jasmine rice coupled with ground chicken meat infused with aromatic Thai basil leaves. It was delicious, with fine balance of fiery hot and savory….
Fried Chicken Recipe
When I first read this fried chicken recipe post on Chez Pim, I knew immediately that it’s a keeper. I am addicted to these perfectly-fried, golden, crispy and flavorful fried chicken in Thailand. As a matter of fact, I was laying over in Bangkok recently and had no less than 3 servings of fried chicken from 3 different street vendors….
Get New Updates by Email:
PREVIOUS POST: Curry Clams Recipe
NEXT POST: Please Vote for Me
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!
Thank you! this is so simple… I like chicken prepared like this, when it’s crunchy, and when I can eat with fingers!
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.
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)…
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.
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!!
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.
just had this the other day..they called it fried chicken but it definitely looks like the above..
cant wait to travel to taipei!
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!
I have not been to TW but I have sure heard a lot about this chicken!! Thanks for the recipe~
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.
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!
yeah, they’re selling this in night markets nowadays.
if i remember correctly, some are even selling the squid version, which is equally tasty.
That looks absolutely delicious! Like spicy chicken nuggets for adults. :)
Yum. I bet potato starch makes for a super-crispy crust!
Yummy, this is my favorite Taipei streetfood, thanks for sharing!
Hey Bee!
Thanks for the recipe! Looks absolutely delicious! I love anything fried! Can’t wait to try this!
Delicious and mouthwatering clicks and chicken. Im a great fan of ur blog.
Tina – thanks for being a fan of my humble blog.
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!
It should be there in Asian grocery stores. Look carefully as they are usually stock with all different kind of peppers. Good luck!
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!!
Bren – this recipe only works by deep frying.
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
Marlene – thanks for being a fan of this humble blog. I got it in Marukai Hawaiian/Japanese food store. :)
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.
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!
MSG!!! Why did you add the 3 Exclamation marks?
This is so much better than chicken nuggets! Delicious.
Yes, I don’t really like chicken nuggets.
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.
Yes, 3 tablespoons. The 5-spice powder is very mild, if you use the same brand I have. You can use less if you like it less intense.
Love this- chicken sounds much better than the bony spareribs I usually eat this as :)
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!
will you please explain me why it is named “salt and pepper chicken”? thanks
MMM, Love this dish! Would love to see some more Taiwanese recipes like Taiwanese Beef Noodles, Oyster Omelettes,etc.. ^_^
Hey Billy, I love Taiwanese food too and will try to do more Taiwanese dishes here.
Does anybody know where you can get salt and pepper chicken powder online?
Where does the egg yolk fit in to this recipe? Is it part of the seasoning or use with the flour?
It should be added to all the seasonings for marinating.
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.
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.
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!
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?
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.
Hi Francesca, I am not too sure about the sauce at your local take away…well, for this recipe, it doesn’t work well with a sauce. Thanks for being a fan.
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.
That’s great. You should try more recipes on Rasa Malaysia. I also have a cookbook coming out with all the favorite Chinese recipes: http://www.amazon.com/Easy-Chinese-Recipes-Family-Favorites/dp/0804841470/ref=sr_1_1?ie=UTF8&qid=1313652098&sr=8-1
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?
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…
Pingback:Taiwanese Fried Chicken « Oh My Food Coma!
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
Corn flour = corn starch
Did you over fry the chicken?
I might have over fried. Typically how long to fry it.
Does it matter how long it marinates for?
No, the time of marinate doesn’t matter. For frying, as soon as the chicken pieces turn light brown, they are ready.
Thanks for the responses.
Will the marinate be dark?