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Taiwanese salt and pepper chicken recipe: crispy, bite-sized fried chicken pieces seasoned with salt, pepper, and a blend of flavorful marinades. Learn how to make this beloved appetizer that perfectly balances savory and aromatic flavors.
Yan Su Ji (盐酥鸡)
Taiwanese salt and pepper chicken is a beloved street food that has gained popularity worldwide. The dish typically involves coating chicken pieces with a mixture of salt, ground pepper, and other seasonings, then deep fried until crispy.
Called “Yan Su Ji” (盐酥鸡 or 咸酥鸡) in Chinese, this addictive and mouthwatering Taiwanese popcorn chicken is a night market top seller in many Asian countries, especially Taiwan. In Japan, a similar street snack called is chicken karaage, or Japanese fried chicken.
Salt and pepper chicken is all about the tasty mix of salty salt and spicy pepper. It is typically garnished with fresh basil leaves and served with a sprinkle of pepper salt. Some versions even throw in ground cinnamon, or a bit of chili powder or cayenne powder for extra kick.
What makes this appetizer so special is its crispy exterior, thanks to coating the chicken in cornstarch before frying. It keeps the chicken juicy inside and gives it a nice crunch on the outside.
Whether you grab it from a street food stall in Taipei or make it at home, salt and pepper chicken brings together simple cooking and bold flavors that everyone loves. Other recipe variations include salt and pepper squid and salt and pepper shrimp.
Ingredients
My easy homemade recipe calls for the following main ingredients:
- Chicken breast – you may also use boneless and skinless chicken thighs.
- Cornstarch – the coating of these crispy fried chicken nuggets typically consists of sweet potato starch or cornstarch. You may also use a combination of plain flour and starch.
- Thai basil leaves – Thai basil leaves (九层塔) are commonly used in Taiwanese recipes, for example: three cup chicken and three cup squid. If you cannot find fresh basil leaves, skip them but the finished dish just don’t taste quite as authentic.
Chicken Marinade Ingredients
The following items are key ingredients in the chicken marinade:
- Ginger and garlic
- Soy sauce
- Rice wine – use clear Chinese rice wine for this recipe. Do not use Chinese Shaoxing wine.
- Pepper salt
- Sugar
Please refer to the recipe card below for further details on each ingredient.
Shopping Guide: You may find bottled pepper salt at Asian supermarkets. Please note that pepper salt is not the same as Chinese five-spice powder. Pepper salt is specially formulated for Asian fried chicken bites, nuggets, or chicken cutlets. Depending on the brand, it typically includes salt, white and/or black pepper, MSG, or chicken bouillon powder. Sometimes, additional ground spices such as nutmeg, cinnamon, star anise, and Sichuan peppercorns are also included in the blend. I recommend Oriental Mascot Pepper Salt, made in Taiwan, which contains only salt and pepper.
How To Make Salt Pepper Chicken
Step 1. Add garlic, ginger, soy sauce, pepper salt, chicken bouillon power, rice wine and water to chicken pieces and marinate for 30 minutes.
Step 2. 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.
Step 3. Add the pepper salt and toss well with the chicken and basil leaves. Serve immediately.
The Secret Ingredient: Pepper Salt
This recipe is made from scratch, adapted from a Taiwanese cookbook. The soul of the dish lies in the pepper salt seasoning, which is available in a shaker at Chinese or Asian food stores.
Pepper salt adds depth, enhancing flavor, and lend the iconic fragrance to the fried chicken. It transforms plain fried chicken bites into a richly seasoned and aromatic dish that’s both satisfying and addictive. Whether you prefer a subtle hint of spice or a more robust flavor punch, pepper salt is key to achieving the authentic taste of this beloved Taiwanese street food.
Helpful Tips For Home Cooks
Follow my insider tips below for the best and crispiest Taiwanese fried salt and pepper chicken:
- Uniform size: To ensure even cooking, cut the chicken into equal-sized pieces.
- Single layer: For even deep frying, always arrange the chicken in a single layer.
- Fry in batches: Deep fry in batches to ensure you don’t crowd your wok or frying pan. This will ensure every single piece of chicken pieces are crispy and crunchy!
Frequently Asked Questions
These deep-fried chicken bites are best served hot, garnished with basil leaves and tossed with pepper salt. Traditionally, they are wrapped in a cone shaped paper, and eaten with wooden skewers or chopsticks as a snack or appetizer. You may serve it with steamed white rice as a meal.
If you can’t find pepper salt, you can create a homemade pepper salt seasoning by mixing sea salt with freshly ground white and black pepper in equal ratio.
Chinese rice wine imparts a subtle sweetness and depth of flavor to the marinade. It also helps to tenderize the chicken, making it more succulent and juicy. If you cannot consume alcohol, you can skip it altogether and replace the quantity with another tablespoon of water. This will keep the chicken moist and juicy.
Yes! You can substitute chicken with tofu, and make salt and pepper tofu using the same recipe.
Yes! Using an air fryer is a convenient and healthier way to make Taiwanese Salt and Pepper Chicken without the extra oil from deep-frying. Just cook the chicken at 375°F (190°C) for 8 minutes, flipping halfway through the cooking time. Cook for a few more minutes until the chicken is golden brown and crispy.
Absolutely! While my recipe suggests marinating the chicken for just 30 minutes, you can marinate it overnight to achieve even deeper flavors and aromas.
You may reheat leftover Taiwanese Salt and Pepper Chicken while maintaining its crispiness by use an oven or air fryer. Avoid using microwave as it can make the chicken rubbery and tough.
This recipe is only 408 calories per serving.
What To Serve With Salt And Pepper Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Taiwanese Salt and Pepper Chicken
Ingredients
- 8 oz (225g) chicken breast , or thighs, cut into bite-size cubes
- 1 cup cornstarch
- 2 cups oil , for deep-frying
- 1 cup fresh Thai basil leaves
- 1/4 teaspoon pepper salt
Marinade:
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1/4 teaspoon pepper 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 are optional if you can’t find them.
- Traditionally, the basil leaves are deep-fried and served as a garnish. In my recipe, I skipped the deep-frying process but cook them with the chicken.
- You may find bottled pepper salt at Asian supermarkets. Please note that pepper salt is not the same as Chinese five-spice powder. Pepper salt is specially formulated for Asian fried chicken bites, nuggets, or chicken cutlets. Depending on the brand, it typically includes salt, white and/or black pepper, MSG, or chicken bouillon powder. Sometimes, additional ground spices such as nutmeg, cinnamon, star anise, and Sichuan peppercorns are also included in the blend. I recommend Oriental Mascot Pepper Salt, made in Taiwan, which contains only salt and pepper.
- Depending on the brands, the label can also be “white pepper and salt” or “white pepper salt” or “black pepper salt.”
- To ensure even cooking, cut the chicken into equal-sized pieces.
- For even deep frying, always arrange the chicken in a single layer.
- Deep fry in batches to ensure you don’t crowd your wok or frying pan. This will ensure every single piece of chicken pieces are crispy and crunchy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee, I didn’t know there is this call pepper salt thing ! Can i make my own , like using fine salt plus white pepper powder ? Thxs in advances.
Yeah I guess you can :)
This is the 2nd recipe that I have tried on this web site (first one was Mongolian beef which was absolutely delicious). This is the best salt n pepper chicken I have ever tasted!!!!! I couldn’t find the pepper salt but managed to find Szechuan pepper salt and used this instead. The whole family loved it!!! Best ever! Thank you for this recipe. I will continue to try your other recipes.
Thanks Syl. :)
What can I substitute the rice wine with?
Late reply, but in case anyone else is wondering – you can substitute a pale dry sherry.
Hi,
I was reading your previous Salt & Pepper Chicken recipe and this one. What is the difference between the Dark colored and Light colored 5 spice powder? Why can’t I use the dark colored one? I think that is the one I have at home.
Both can be used.
Yum! This looks fantastic! I can’t wait to try it!
Can I substitute the Chicken Bouillon with something else? Most of the Bouillon powders here have MSG in them (whether labeled or disguised under a diff name).
Thanks!
You can use soy sauce.
https://www.facebook.com/todayeyewatched/videos/202385570549879/
What is this pepper salted in China? Is it a liquid, you said “bottled”? and if you can write the name in Chinese I can look it up on the Internet. You would not believe how hard it was to find Hoi Sin sauce here in China. Even with pictures nobody knew what I was talking about/ I have now found it but it took me 4 months
http://www.savesafe.com.tw/ProdImg/1299/672/00/1299672_00_main.jpg
How about egg roll wrappers, they have never heard of them (or spring roll) I show pictures of them on the Internet and they saw they do not know. Can I take a bunch of dumpling wraps (which are easy to find), roll them together and then roll them out and cut into 20cm squares? Everyone things i am strange! They say they have never used Hoi Sin sauce (for example) and never heard of anyone using it. Keep in mind ovens are not used here (except in supermarkets). Even my wife doesn’t know what I am talking about and she is semi-fluent in English
What kind of basil is used in this recipe?
Thai basil.
The basil leaves are the best part for me. It makes a HUGE difference.
This looks really good and my picky toddler would love it. Thank you for sharing! :)