Taiwanese Salt and Pepper Chicken

Name: Taiwanese Salt and Pepper Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 people
Ingredients: 8 oz (225g) chicken breast; 1 cup cornstarch; 2 cups oil; 1 cup fresh Thai basil leaves; 1/4 teaspoon pepper salt; 3 cloves garlic; 1 tablespoon ginger; 1 tablespoon soy sauce; 1/4 teaspoon pepper salt; 1/2 teaspoon chicken bouillon; 1 tablespoon rice wine; 1 tablespoon water

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4.5

96 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
2 people
Calories
408 kcal
Course
Main Course
Cuisine
Taiwanese

Taiwanese Salt and Pepper Chicken

Kelsey Carr

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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.

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Ingredients

Servings

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

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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 Information

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Serving 2people Calories 408kcal (20%) Carbohydrates 64g (21%) Protein 26g (52%) Fat 26g (40%) Saturated Fat 2g (10%) Cholesterol 73mg (24%) Sodium 2529mg (105%) Fiber 1g (4%) Sugar 2g (4%)