Recipe: Taiwanese Salt and Pepper Chicken

Taiwanese Salt and Pepper Chicken (盐酥鸡)

By Margarita Lee

Margarita Lee

Ingredients A:

  • 450g Chicken thighs, cut into bite-sized pieces 
  • 60g Sweet potato starch or cornstarch 
  • 1 cup Thai basil (washed and patted dry with a kitchen towel)
  • Salt and pepper to taste 
  • Cooking oil 

Ingredients B:

  • 2 tbsp Soy sauce
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 2 tbsp Rice wine (optional)
  • 1 tsp Finely minced garlic
  • 1 tsp Minced ginger
  • 1 Egg
  • 1/2 tsp Five spice powder
  • 1/2 tsp Salt 
  • 1/2 tsp Pepper

Ingredients C:

  • 1/2 tbsp White pepper
  • 1/2 tsp Five spice powder
  • 1 tsp Salt 
  • 1 tsp Chilli powder (optional) 


Photo by Margarita Lee


  1. Mix Ingredients B in a big bowl to make a marinade.
  2. Marinate the chicken pieces and place in the fridge for 3 hours.
  3. Mix Ingredients C in a pan, then stir fry over low heat until aromatic. 
  4. Coat the chicken evenly with starch and let stand for a few minutes. Then, double coat the chicken. 
  5. Heat up the cooking oil in a wok, deep fry the Thai basil until crispy. Remove and keep for later use. Then, deep-fry the chicken pieces until golden brown. 
  6. Reheat the oil until 160℃ over high heat, then return the fried chicken pieces to the wok and stir fry for 30 seconds. Pour in half of the crispy Thai Basil. Stir well and plate. 
  7. Sprinkle with the prepared seasoning and garnish with more crispy Thai basil.
  8. Serve immediately and enjoy!


Check out more of Margarita’s recipes on her FB @ Umummy Food


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