Bite-sized pieces of juicy chicken thigh, marinated in soy and five-spice, deep-fried until shatteringly crispy, then tossed with fried basil, garlic, and chili — the king of Taiwanese night market snacks.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper bag or paper-lined basket
Garnishes: fried basil, fried garlic, chili flakes
Accompaniments: cold beer, bubble tea
Instructions
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1
Marinate chicken pieces with soy sauce, rice wine, five-spice, white pepper, and grated garlic for 15 minutes.
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2
Add egg to the marinated chicken and mix well. Coat each piece in sweet potato starch, pressing firmly.
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3
Heat oil to 170°C (340°F). Fry chicken in batches for 4 minutes until cooked through. Drain on wire rack.
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4
Increase oil to 190°C (375°F). Re-fry chicken for 1-2 minutes until golden and extra crispy.
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5
In the hot oil, quickly fry Thai basil leaves for 5 seconds until crisp (stand back — they splatter). Drain immediately.
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6
Fry sliced garlic until golden. Toss crispy chicken with fried basil, garlic, dried chilies, and a generous pinch of salt and white pepper. Serve in a paper bag.
Did You Know?
At Taiwanese night markets, the chicken stall (鹹酥雞攤) doubles as a fry shop — you can pick from dozens of items like mushrooms, tofu, and vegetables, all fried to order in the same fragrant oil.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- wire rack
- tongs
Garnishing
fried basil, fried garlic, chili flakes
Accompaniments
cold beer, bubble tea
The Story Behind 鹹酥雞
Taiwanese popcorn chicken (鹹酥雞) emerged from night market culture in the 1970s-80s, becoming the undisputed king of Taiwanese street food. The double-frying technique creates an extraordinary crunch, while the fried basil is a uniquely Taiwanese touch that no other Asian fried chicken tradition uses. The concept has gone global, with Taiwanese popcorn chicken franchises opening worldwide.
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