By Sue Li
- Total Time
- 30 minutes, plus 1 hour marinating
- Rating
- 4(1,557)
- Notes
- Read community notes
This spiced fried chicken is a staple in the night markets of Taiwan. You can order the chicken in cutlet form or small bites like these, which are served in paper bags with wooden skewers. This recipe uses a few spices that cannot be skipped: five-spice powder and white pepper. The Sichuan peppercorns are a bonus, adding a little numbing tingle. If you can’t find Sichuan peppercorns, use black peppercorns instead. You won’t get the same tingly feeling, but the chicken will be just as good. This fried chicken recipe happens to be gluten-free thanks to the tapioca flour, which imparts the dish’s signature crunch.
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Ingredients
Yield:4 to 6 servings
- 1½pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2tablespoons soy sauce
- 2teaspoons granulated sugar
- 1½teaspoons Chinese five-spice powder
- 1teaspoon ground white pepper
- 4teaspoons kosher salt
- 6cups vegetable oil
- 1tablespoon Sichuan peppercorns or whole black peppercorns
- 1cup/115 grams tapioca flour
- 1cup fresh basil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
410 calories; 27 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 23 grams protein; 401 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
In a large bowl, season chicken thighs with soy sauce, sugar, five-spice powder, white pepper and 2 teaspoons salt. Set aside to marinate about 1 hour at room temperature, or refrigerate it overnight.
Step
2
When ready to cook, fit a medium pot with a cooking thermometer and heat vegetable oil over medium to 350 degrees. Coarsely grind the peppercorns in a spice grinder or mortar and pestle and mix with the remaining 2 teaspoons kosher salt. Set aside.
Step
3
Wet your hands and toss marinated chicken with tapioca flour and about 1 tablespoon water until the tapioca flour looks like small beads and clings to the chicken. (Adding a little moisture to your chicken helps the tapioca flour form small beads that will also stick to the chicken and give it a very crunchy crust.)
Step
4
Working in batches, add the battered chicken to the hot oil and fry until golden brown and crisp, 5 to 7 minutes. With a slotted spoon or spider, transfer fried chicken to a paper towel-lined plate and season each batch with peppercorn mixture.
Step
5
Fry basil leaves until translucent and crisp, 1 to 2 minutes, then scatter over the fried chicken. Serve with leftover peppercorn mixture for sprinkling to taste.
Ratings
4
out of 5
1,557
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Cooking Notes
JE
substitute for tapioca flour:Corn starchRice flourArrowrootPotato starchCassava flour
Meiyi
Using an air fryer for this recipe:I am taiwanese and we used to buy this street food a few times a week. I follow the recipe but use the air fryer instead of oil. I must say , the flavor is at least 85% correct vs a 70% for french fries on air fryer. The only thing I did differently was that instead of heating the oil, I used oil spray to coat both side of the chicken. Set it to 400° air fry mode and did 13 min in total. Be generous on the tapioca flour, made all the differences.
loverofnoodles
We made this recipe with half the salt and did a test of frying and baking the chicken. We sprayed a baking sheet with oil and lightly brushed the chicken again with oil once it was on the sheet. Baked at 425 degrees for roughly 20 minutes flipping pieces half way. It turned out beautifully and we couldn’t be more impressed!
Turd Ferguson
In order for this dish to be gluten-free, it would have to be made with a gluten-free soy sauce or tamari. Regular soy sauce contains wheat.
Megan H.
For all those suggesting the dish is too salty, I have a suspicion you are using something other than Diamond Crystal kosher salt. Salt is only interchangeable when measured by weight, not volume. Most chefs/recipe creators use Diamond Crystal, so if you substitute Morton kosher salt, you’ll get a much saltier dish because it is more finely ground and you’ll pack more into a unit of measurement.
Leda
Made with tofu and chicken. Tofu had a silky, cheese-like texture with crisp outside. The tapioca made it super crispy. Can’t decide whether I like the tofu or chicken better, but wouldn’t hesitate to recommend the tofu.
Susan Nakagaw
I often use a mixture of cornstarch and rice flour and it always works well.
Kendra B
Rice flour worked as a great substitute, you only need 1/2 cup. Made a spicy mayo dipping sauce to go alongside (~1 T sriracha and 3 T Kewpie mayo, thinned with 1 T water). Take it easy on the salt/peppercorn mixture at the end; the marinade is pretty salty as is (due to the 2 T soy sauce + 2 t kosher salt) so I recommend tasting the cooked chicken before dusting with more salt. Skipped grinding the peppercorns and used fresh cracked pepper.
Carol
You don’t need ANY water with the tapioca flour. If you watch the video with Chef Li where she makes this recipe, she simply uses the water from her hands to get the flour to form the beads. I used extra water and it was a mess. Still turned out fine but super difficult to handle and definitely less crunchy.
Leslie
Good, worth a 2nd try. Way,way, way to much salt, somehow. Basil at 2 minutes was overdone and tasteless . 15-30 seconds maybe, or just fresh over the top? Not sure the additional seasoning at the end was needed, plenty of szechuan peppercorn flavor/smell; so much so it was the dominant odor and the salt the dominant taste. But, I do want to try it again.
Beverly
Loved this! And it was so easy to make. I would definitely recommend cutting the salt down. I could have gotten away with cutting it in half. For the seasoning I did not have any Chinese 5 Spice so I used Garam Malasa and I think the result was pretty similar.
Martin Erskine
This probably only applies to real cooking geeks, or Japanese cooks, but you can substitute sansho for the peppercorns if you have some on hand.
LilRedGreen
Tried this one with cornstarch. Just ok. Tried it again with Tapioca flour. AMAZING. We dip it in rice wine vinegar then dunk in the salt n pepper mixture. Caution frying the basil. It can pop given the moisture in it so stand back.
Emk
Air fryers and crock pots help people mask bad cooking with over confidence. Cook by the recipe and see how it should be. Then ruin it in an air fryer
Thomas
Good, though I feel strongly you can reduce the salt in the marinade by half.
Rio S
We made this with extra firm tofu to make it veggie. So so so good
Patti
This certainly has the potential to be an easy go-to for my fried chicken cravings. But, last night I made it and it was a disaster. First, way too salty. Yes, maybe I used the wrong salt (and only half), but if I try again I will eliminate it completely. I didn't even add salt on top at the end, and we tossed out most of it. As for the basil, I don't know what frying it could possibly add. Besides exploding and spraying hot oil all over me and the kitchen, it really just became a slimy mess.
YHuang from Taiwan
Classic recipe isA) not tapioca flour but sweet potato flour (Taiwan doesn't grow tapioca)B) just black pepper is good enough, Sichuan peppercorns is more spicy modificationC) regular salt is juts fine (very limited kosher food in TW, therefore, kosher salt is not a popular choice)Good choicechicken thighs are welcome but chicken breasts are more popular in TW
Gordo
Go easy on saltGo easy on tapioca flour….doesn’t need to be fully coated, it will get gummy. Do a test piece. Only need 1-2 cups of oil…do in big wok
Esme
Watch the video before making - Sue Li wets her hands (rather than adding water to the chicken and tapioca). I did the same, a few times, and it worked great.
Teresa
In Taiwan, we use Thai or Taiwanese basil. The regular basil in America is not the same.
dahmedtx1
Air fryer 13 minutes @ 400
Prestoni
Fried with corn starch. Threw the chunks over a green salad for lunch. Delicious!
Annie O
Addressing the saltiness- A brine works with salt to break down the meat and needs to be left for about 12 hours to release the salt from the meat. That reduces the saltiness. If you are NOT going to leave it to marinade that long- then just use a fraction of the salt.
Steve
You can get Sichuan peppercorns at Penny’s
allie
Cooked in the air fryer and it was delicious
Tim N
We found that this was a great recipe, but the salt overwhelmed a bit - perhaps reduce by 3/4s.
Becky
I used kosher salt like the recipe called for and agree that it’s way too salty. Will try again with less salt. Otherwise than the saltiness, the flavors are really good!
Ian H.
This didn’t work that well. It took a long time to become golden, and turned out very tough, and although I had read all the notes about reducing the salt, it turned out very salty. I still find the idea irresistible but would probably let someone else cook it.
additions
This one turned out great in the air fryer with cooking spray at 400 for 13 minutes
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