I posted a Taiwanese salt and pepper chicken recipe a few years ago but I used a seasoning which none of my readers can find.
Many readers have left comments on my previous post asking me about the magical seasoning in the bottle for the classic and iconic Taiwanese salt and pepper chicken.
Unfortunately, not many people have success finding the seasoning outside of California.
I promised my readers that I would create a new recipe and make everything from scratch, so here is the recipe you have been waiting for, everyone’s favorite Taiwanese salt and pepper chicken (鹹酥雞).
I tasted this made-from-scratch salt and pepper chicken at my good friend’s house, when she made a big batch for her son’s birthday party.
She referred to her Taiwanese recipes cookbook and used a regular salt and pepper seasoning, which can be easily purchased at Asian food stores.
I borrowed her cookbook back and made them, and the fried chicken tasted just like any night markets in Taipei. I absolutely loved it.
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For the basil leaves, they are optional but I have to say that if you don’t have basil leaves, they don’t taste quite right and authentic.
I love basil leaves but I know many people don’t fancy the taste, or they can’t find them where they are.
Either way, this Taiwanese salt and pepper chicken is addictive, and especially great with a can of cold drink or best with beer.
Gather a few good friends over, have a lazy summer afternoon or evening, fire up your wok and make a big batch of the fried chicken, and chat the day or evening away. Enjoy!
How Many Calories per Serving?
This recipe is only 408 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Taiwanese Salt and Pepper Chicken Recipe
- 8 oz. chicken breast, cut into bite-size cubes
- 1 cup fresh basil leaves
- 1 cup cornstarch
- 2 cups oil for deep-frying
- 1/4 teaspoon pepper/salt
- 1 tablespoon scallions (chopped finely)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons water
- 1 tablespoon rice wine
- 1/4 teaspoon baking soda
- 1 tablespoon dark soy sauce
- 1/2 teaspoon chicken bouillon
- 1/4 teaspoon pepper salt
- Mix all the ingredients of Marinade in a big bowl, stir well. Add the chicken pieces and marinate for 30 minutes.
- Heat up the oil in the wok for deep-frying. Coat the chicken with the cornstarch evenly. Deep-fry the chicken until they turn golden brown, remove from the oil and set aside.
- Pour the oil out and add the basil leaves and stir a few times before adding the chicken back into the wok. Remove from the wok, add the pepper salt and toss well with the chicken. Serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Instead of basil leaves, have you tried using curry leaves?
No curry leaves for this recipe.
Fantastic idea!! ❤️
Easy to make and tastes great. Can’t find S+P chicken take away here in US. Had it in U.K. thanks for the recipe.
Thanks for trying my Taiwanese salt and pepper chicken.
Tasty and easy recipe! I used it for a project in a culinary class, the theme was street food. The marinade is great! Chef loved it! I had to make a couple substitutions, the spice I made up of white pepper & kosher salt, but added 5-spice powder to the marinade. Boneless chicken thighs work great too. Can’t wait to go to Super G and get the right spice
Awesome Laurie, glad you liked my recipe.
Can you recommend the brand of rice wine to use? Not sure I have seen it before on the supermarket shelves. Hoping to make this dish soon! Can I sub it with Shaoxing wine? Thanks.
You can use Shaoxing wine but the taste will be slightly different. Rice wine is just clear in color and no I don’t live in Asia so I don’t know what brand to recommend.
Is the rice wine necessary since I’m a muslim and can’t consume alcohol. Is there an alternative besides wine?