Taiwanese Salt and Pepper Chicken
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
2 people
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Calories
408 kcal
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Course
Main Course
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Cuisine
Taiwanese
Taiwanese Salt and Pepper Chicken
Description
This Taiwanese dish involves marinating diced chicken breast or thigh in a mixture of minced garlic and ginger, soy sauce, pepper, chicken bouillon powder, rice wine, and water to build complex savory flavors. After marinating for 30 minutes, the chicken is coated evenly in cornstarch and deep-fried in hot oil until light to golden brown, creating a crispy exterior while keeping the interior tender.
Fresh Thai basil leaves are briefly fried in the hot oil separately until crisp, adding a fragrant herbal element. The chicken and basil leaves are then tossed together with a pepper-salt seasoning blend, which may include white and black pepper and salt, providing a distinctive, mildly spicy, savory coating typical of Taiwanese street food.
The dish is best served hot and fresh to retain its crispness and aromatic qualities. Thai basil is optional but adds authentic fragrance and flavor. The pepper salt seasoning can be purchased pre-mixed at Asian markets or prepared at home using salt and pepper blends.
To ensure even cooking and crispiness, chicken pieces should be cut uniformly and deep-fried in batches without crowding the pan. This guarantees consistent texture and avoids soggy results.
Ingredients
- 8 oz (225g) chicken breast or thighs, cut into bite-size cubes
- 1 cup cornstarch
- 2 cups neutral cooking oil for deep-frying, generic cooking oil
- 1 cup Thai basil fresh leaves
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Marinade:
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper or mix together 1/4 tsp of salt and 1/4 tsp of white pepper
- 1/4 teaspoon 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 can be omitted if unavailable.
- Traditionally, basil leaves are deep-fried separately and served as garnish; this recipe cooks them with the chicken for convenience.
- Pepper salt seasoning is different from Chinese five-spice powder; it usually contains salt, white or black pepper, and optionally MSG or chicken bouillon powders, sometimes with spices like nutmeg or star anise.
- Recommended pepper salt brand is Oriental Mascot Pepper Salt from Taiwan, containing only salt and pepper.
- Cut chicken into equal-sized pieces for even cooking and crispiness.
- Deep fry in batches and arrange pieces in a single layer to avoid crowding and ensure crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 408 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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