Taiwanese Salt and Pepper Chicken
Taiwanese salt and pepper chicken recipe: crispy, bite-sized fried chicken pieces seasoned with salt, pepper, and a blend of flavorful marinades. Learn how to make this beloved appetizer that perfectly balances savory and aromatic flavors.
Servings: 2 people
Ingredients
- 8 oz (225g) chicken breast or thighs, cut into bite-size cubes
- 1 cup cornstarch
- 2 cups oil for deep-frying
- 1 cup fresh Thai basil leaves
- 1/4 teaspoon pepper salt
Marinade:
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon soy sauce
- 1/4 teaspoon pepper salt or mix together 1/4 tsp of salt and 1/4 tsp of white pepper.
- 1/2 teaspoon chicken bouillon optional
- 1 tablespoon rice wine
- 1 tablespoon water
Instructions
- Add garlic, ginger, soy sauce, pepper salt, chicken bouillon power, rice wine and water to chicken pieces and marinate for 30 minutes.
- Coat the chicken evenly with cornstarch, shaking off the excess. Heat 2-3 inches (5cm-7cm) of oil in a pan or stock pot for deep-frying. Deep-fry the chicken until it turns light to golden brown. Then, add the Thai basil leaves to the oil. As soon as the leaves crisp up, remove the chicken and basil leaves from the oil using a strainer or slotted spoon, and place them in a mixing bowl.
- Add the pepper salt and toss well with the chicken and basil leaves. Serve immediately.
Notes
- Thai basil leaves are optional if you can't find them.
- Traditionally, the basil leaves are deep-fried and served as a garnish. In my recipe, I skipped the deep-frying process but cook them with the chicken.
- You may find bottled pepper salt at Asian supermarkets. Please note that pepper salt is not the same as Chinese five-spice powder. Pepper salt is specially formulated for Asian fried chicken bites, nuggets, or chicken cutlets. Depending on the brand, it typically includes salt, white and/or black pepper, MSG, or chicken bouillon powder. Sometimes, additional ground spices such as nutmeg, cinnamon, star anise, and Sichuan peppercorns are also included in the blend. I recommend Oriental Mascot Pepper Salt, made in Taiwan, which contains only salt and pepper.
- Depending on the brands, the label can also be "white pepper and salt" or "white pepper salt" or "black pepper salt."
- To ensure even cooking, cut the chicken into equal-sized pieces.
- For even deep frying, always arrange the chicken in a single layer.
- Deep fry in batches to ensure you don't crowd your wok or frying pan. This will ensure every single piece of chicken pieces are crispy and crunchy!
Nutrition
Serving: 2people | Calories: 408kcal | Carbohydrates: 64g | Protein: 26g | Fat: 26g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 2529mg | Fiber: 1g | Sugar: 2g