Yansuji (鹽酥雞)

Name: Yansuji
Total time: 42 min
Yield: 4
Cuisine: China
Ingredients: 453 g Chicken breast; 4 tbsp Water; 10 tbsp Cornstarch; 8 tbsp Wheat flour; 2 tbsp Light soy sauce; 2 tsp Garlic; 0.5 tsp Five-spice powder; 0.25 tsp Baking soda; Vegetable oil; Thai basil; 0.25 tsp Salt; Ground chili

China

Crispy on the outside and juicy inside, Taiwanese popcorn chicken is a beloved street snack. Quickly marinated, double-fried, and served with aromatic Thai basil and spices.

Ingredients

453 g Chicken breast
4 tbsp Water
10 tbsp Cornstarch
8 tbsp Wheat flour
2 tbsp Light soy sauce
2 tsp Garlic
0.5 tsp Five-spice powder
0.25 tsp Baking soda
Vegetable oil
Thai basil
0.25 tsp Salt
Ground chili

Steps

Cut the chicken breast into pieces about 2.5 cm, place in a bowl, add water, 4 tbsp cornstarch, 2 tbsp wheat flour, 2 tbsp light soy sauce, 2 tsp minced garlic, 0.5 tsp five-spice powder and 0.25 tsp baking soda, mix well and let marinate for 15 minutes.
In a separate deep plate, mix the remaining 6 tbsp cornstarch and 6 tbsp wheat flour, coat each piece of marinated chicken in the mixture, ensuring thorough coverage.
Gently shake off excess dry mixture and place the coated chicken on a dry plate.
Heat a sufficient amount of vegetable oil in a wok or deep pot, add the Thai basil leaves and fry until crispy, then remove with a slotted spoon and set on a paper towel.
Carefully lower the chicken pieces into the heated oil (do not overcrowd), fry until lightly golden, then remove with a slotted spoon.
Wait 30–40 seconds for the oil to reheat, then quickly fry the chicken a second time until bright golden, and transfer it to the fried basil.
Mix 0.25 tsp five-spice powder with 0.25 tsp salt (optionally add ground chili) and evenly sprinkle over the cooked chicken.
Serve the dish immediately while hot and crispy.