Authentic Taiwanese Popcorn Chicken (Yan Su Ji)
Bite-sized chunks of juicy marinated chicken thighs coated in coarse sweet potato starch, double-fried until cracklingly crisp, and tossed with fragrant flash-fried Thai basil and aromatic white pepper spice.
History & Origins
The Crown Jewel of Taiwan Night Markets
Originating in Tainan and popularized across Shilin and Raohe night markets in Taipei, Yan Su Ji (Salt and Pepper Chicken) relies on coarse sweet potato flour (di gua fen) which creates light air pockets that stay crisp indefinitely without sogginess.
Ingredients
Marinated Chicken & Starch Crust
- •1.5 lbs Boneless skinless chicken thighs, cut into 1-inch bite-sized cubes
- •2 tbsp Light soy sauce
- •1 tbsp Michiu (Taiwanese rice cooking wine)
- •1 tsp Toasted sesame oil and 1 tsp granulated sugar
- •4 cloves Fresh garlic, grated, and 1 tsp grated fresh ginger
- •1 tsp Chinese five-spice powder
- •1 large Egg white
- •1 cup Coarse sweet potato flour (tapioca starch granules)
Finishing, Garnishes & Chef’s Additions
- •1 cup Fresh Thai basil leaves (thoroughly patted dry)
- •1 tbsp Ground white pepper mixed with 1 tsp fine sea salt
- •1/2 tsp Sichuan pepper powder and 1/4 tsp chili powder (optional)
- •3 cups High smoke-point peanut or canola oil for deep frying
Step-by-Step Instructions
PREPARATION & METHOD
Toss cut chicken thighs with soy sauce, rice wine, sesame oil, sugar, grated garlic, grated ginger, five-spice powder, and egg white in a bowl. Let marinate at room temperature for 20 minutes to absorb aromatic seasoning.
Dredge each piece of marinated chicken generously in sweet potato starch, shaking off excess. Let coated pieces rest on a plate for 5 minutes so moisture hydrates the starch granules, preventing the coating from flaking off in hot oil.
Heat oil to 325°F (165°C) and fry chicken in batches for 3-4 minutes until lightly golden; remove. Raise oil temperature to 375°F (190°C) and flash-fry for 60 seconds until crust is deeply crunchy and golden brown.
Drop Thai basil leaves into the 375°F oil for 5-10 seconds until translucent and crisp; drain quickly. Toss hot crispy chicken and fried basil in a large bowl with the white pepper spice blend, serving immediately with bamboo skewers.
Beverage Pairing
Taiwan Classic Beer / Brown Sugar Boba Milk Tea
A crisp, cold Taiwan Beer with subtle rice sweetness cuts through savory oil and pepper heat, while a classic brown sugar boba tea provides rich night-market nostalgia.
Culinary Science Insight
Coarse Amylose Starch Matrix & Basil Vapor Infusion
Coarse granules of sweet potato starch form a rigid, perforated honeycomb crust upon high-heat gelatinization, remaining crunchier than wheat flour. Flash-frying fresh basil instantaneously volatilizes anethole and estragole essential oils into the chicken crust.