This Taiwanese salt and pepper chicken is famous, particularly at the Taiwanese night time markets., which all suggest the same item. It is translated especially as Taiwanese salt and pepper chook or Taiwanese popcorn hen in English.
Ingredients
Main ingredients：
450g Boneless chicken thighs
Sufficient potato starch to coat the chicken
Basil leaves
Marinade ：
1 teaspoon light soy sauce
1/2 teaspoon ground white pepper
1/4 teaspoon salt
2 teaspoons chopped garlic
Flour batter：
80g all-purpose flour
50ml water
1/4 teaspoon salt
1/4 teaspoon five-spice powder
1/4 teaspoon baking soda
Salt and pepper powder：
1/4 teaspoon five-spice powder
1/4 teaspoon salt
1 teaspoon ground white pepper
Instructions
Marinate the chicken
Remove the bone of the chicken and cut away the skin.
Cut the chicken into bite-size pieces, no larger than an inch square.
Combine the chicken meat with light soy sauce, ground white pepper, salt, and some chopped garlic.
Marinate at least half an hour.
Prepare the flour batter
Combine the all-purpose flour, salt, Chinese five-spice powder, baking soda and some water to form a batter.
Drench the marinated chicken pieces in the batter.
Coat the chicken with the potato starch.
Fried the chicken
Deep-fry the chicken in a pot of oil at 175°C/350°F until nearly cooked, about 3 minutes.
Remove and set aside to let it rests for a few minutes.
Deep-fry for the second time at 200°C/390°F until golden brown, about one minute.
Remove and drain on kitchen paper towel.
Basil leaves and salt and pepper powder
Wash and dry the basil leaves thoroughly with kitchen paper and deep-fried until crispy.
Mix the salt, white pepper powder, and five-spice powder and toast in a pan over low heat until fragrant.
Sprinkle the seasonings on the fried chicken and serve immediately.
Ingredients
Main ingredients：
450g Boneless chicken thighs
Sufficient potato starch to coat the chicken
Basil leaves
Marinade ：
1 teaspoon light soy sauce
1/2 teaspoon ground white pepper
1/4 teaspoon salt
2 teaspoons chopped garlic
Flour batter：
80g all-purpose flour
50ml water
1/4 teaspoon salt
1/4 teaspoon five-spice powder
1/4 teaspoon baking soda
Salt and pepper powder：
1/4 teaspoon five-spice powder
1/4 teaspoon salt
1 teaspoon ground white pepper
Instructions
Marinate the chicken
Remove the bone of the chicken and cut away the skin.
Cut the chicken into bite-size pieces, no larger than an inch square.
Combine the chicken meat with light soy sauce, ground white pepper, salt, and some chopped garlic.
Marinate at least half an hour.
Prepare the flour batter
Combine the all-purpose flour, salt, Chinese five-spice powder, baking soda and some water to form a batter.
Drench the marinated chicken pieces in the batter.
Coat the chicken with the potato starch.
Fried the chicken
Deep-fry the chicken in a pot of oil at 175°C/350°F until nearly cooked, about 3 minutes.
Remove and set aside to let it rests for a few minutes.
Deep-fry for the second time at 200°C/390°F until golden brown, about one minute.
Remove and drain on kitchen paper towel.
Basil leaves and salt and pepper powder
Wash and dry the basil leaves thoroughly with kitchen paper and deep-fried until crispy.
Mix the salt, white pepper powder, and five-spice powder and toast in a pan over low heat until fragrant.
Sprinkle the seasonings on the fried chicken and serve immediately.
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