Yan Su Ji (Taiwanese Popcorn Chicken with Fried Basil)
Local name: 鹽酥雞
In short: Yan su ji is Taiwan's night market popcorn chicken: marinated chicken bites in a sweet potato starch crust, fried twice and tossed with pepper and crisp basil. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 40 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
Yan su ji, or salt and crisp chicken, is sold from fried snack stalls across Taiwan. Small pieces of marinated chicken are coated thickly in sweet potato starch, fried twice for a craggy, crunchy shell and tossed with white pepper, chili and a handful of basil that crisps in the hot oil. It is eaten from a paper bag with toothpicks, usually with a cold drink.
Instructions
- Mix the soy sauce, rice wine, garlic, sugar, five-spice and pepper in a bowl. Add the chicken, toss well and marinate for 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- Stir the beaten egg into the chicken. Put the sweet potato starch in a wide dish. Press each piece into the starch, coating it thickly, and set it on a wire rack for 10 minutes until the starch looks damp and slightly translucent.
- Heat the oil in a wok or deep pot to 170°C (340°F). Fry the chicken in batches of 6 to 8 pieces for 3 to 4 minutes until pale golden. Lift out onto a rack.
- Raise the oil temperature to 180°C (355°F). Return all the chicken to the oil for 1 minute, until deep golden and crunchy, and a piece cut open reads 74°C (165°F). Drain on the rack.
- Lower a small handful of basil into the hot oil with a strainer. Stand back, because the oil will spit. Fry for 10 to 15 seconds until crisp and translucent, then lift out at once and drain on paper towels.
- Toss the hot chicken with the salt, pepper, chili and sugar in a large bowl. Add the fried basil, toss gently and serve immediately.
Tips
- Wait for the starch to turn damp before frying. That 10-minute pause helps the crust stick and crackle instead of falling off in the oil.
- Dry the basil completely before it goes in the pan. Any water on the leaves makes the hot oil spit and splatter.
Questions and answers
What gives Taiwanese popcorn chicken its crunch?
Sweet potato starch, coated thickly and fried twice. It forms a craggy, glass-like shell that stays crisp longer than a wheat flour coating and gives the chicken its signature bumpy texture.
Can I air-fry popcorn chicken?
Yes. Spray the coated pieces with oil and air-fry at 200°C (400°F) for 10 to 12 minutes, turning once, until the center reads 74°C (165°F). The crust will be lighter and less craggy than when deep-fried.
Can I use chicken breast instead of thighs?
You can, but thighs stay juicier. If you use breast, cut the pieces a little larger and take care not to overcook them, since lean meat turns dry quickly.
How long does it take to make Yan Su Ji (Taiwanese Popcorn Chicken with Fried Basil)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Yan Su Ji (Taiwanese Popcorn Chicken with Fried Basil)?
About 430 kcal per serving, with 25 g of protein, 20 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 20 g |
| Fat | 27 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
