Salty Crispy Chicken (鹹酥雞)

I am not sure if these tasted exactly like the ones in Taiwan, but they were pretty darn close. The only thing missing was the salty/peppery/spicy seasoning - usually sprinkled on at the end. For extra authenticity, I put the chicken pieces in a brown paper bag (I cut the paper bag a little bit more than half off the top) and ate them with a toothpick. Totally Taiwan style!

Thanks Yi-Hsin for the inspiration!

Receipted adapted from here and here.

Salty Crispy Chicken:

- 1 large skinless chicken breast, pounded and cut into bite-size pieces
- Yam flour
- Basil leaves
- Oil for frying

- 1 garlic clove, minced
- 1 tbsp light soy sauce
- 1/4 tsp Chinese five-spice powder
- 1/4 tsp brown sugar
- 1/4 tsp sesame oil
- 1/4 tsp red chili flakes
- 1/2 spring onion, green parts only, finely chopped

1. Mix all the marinade ingredients in a bowl and add the chicken pieces, turning to coat. For best results leave in the fridge overnight.

2. Coat the chicken pieces in yam flour. Heat a wok or pan and add the oil. Add the chicken and fry lightly for 5-6 minutes until the meat are golden brown on all sides. Drain the chicken of any excess oil on paper towel.

3. Drop the basil leaves into the hot oil and drain immediately.


  1. Hey, check my blog when you get the chance. I tagged you for something :)

    Have a great weekend!

  2. This was good stuff. Just like Yi-Hsin's which was just like the street vendor caliber grub. More please!


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