Taiwan Salt And Pepper Chicken Recipe 鹽酥雞 (Murphy Chu)

INGREDIENTS:

1 chicken breast, about 8-10 oz, cut into bite-size cubes/pieces
2 tbs soy sauce
3 tbs 5-spice powder (炸鹽酥雞粉)

1/2 tbs rice wine or sake
1/8 tsp black pepper powder
1 tsp sugar
1 egg yolk
A bunch of Thai basil leaves
1 cup potato starch or corn flour
Oil for deep-frying

METHOD:

Marinate the chicken with the seasonings including the egg yolk for 2 hours in the fridge. When ready to deep-fry, put 1 cup of potato starch or corn flour on a flat plate. Add the chicken to the flour and coat evenly. Heat up a wok or deep-fryer with oil and deep fry the chicken pieces until they turn golden brown. Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.

Deep fry the basil leaves until crispy and garnish on top of the fried chicken. Serve immediately.

COOK’S NOTE:

The 5-spice powder used in this recipe is made with spices, salt, and pepper. It’s called 炸鹽酥雞粉 in Chinese.