Taiwanese Popcorn Chicken (Yan Su Ji)

500g chicken thigh (skin on), cut into large chunks
Small handful fresh basil leaves
Vegetable oil, for deep frying

The Marinade
2 garlic cloves, finely chopped
1 thumb-sized ginger, finely chopped
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
Pinch sugar
Pinch white pepper
½ teaspoon Chinese five spice

The Coating
4–5 tablespoons cornflour (or starch)

The Seasoning
1 teaspoon Sichuan peppercorns
1 teaspoon black peppercorns
Pinch salt

PREPARATION

1. Place the chicken pieces in a bowl and add garlic, ginger, soy sauce, Shaoxing wine, sugar, white pepper and five spice. Mix well and marinate for 30 minutes.
2. Grind Sichuan peppercorns, black peppercorns and salt into a fine seasoning powder.
3. Heat oil in a wok to around 170–180°C.
4. Coat the marinated chicken pieces in cornflour, ensuring each piece is evenly covered

COOKING

1. Fry the chicken in batches for 3–4 minutes until lightly golden and cooked through, then remove and drain.
2. Increase the oil temperature slightly and return the chicken for a second fry.
3. Fry for 1–2 minutes until deep golden and extra crispy.
4. Remove and drain well on a rack or kitchen paper.
5. Carefully fry the basil leaves for 30–60 seconds until crisp, then drain.
6. While the chicken is still hot, sprinkle generously with the seasoning mix.
7. Toss lightly to ensure even coating.
8. Serve immediately with crispy basil and optional fried chicken skin.

School of Wok Tips

• Use chicken thigh with skin for maximum flavour and crispiness.
• Double frying is key to achieving the signature crunchy texture.
• Do not overcrowd the oil to maintain temperature.
• Season immediately after frying so the flavour sticks.

FAQs

Why double fry the chicken?
The first fry cooks the chicken, while the second fry creates a crispier exterior.

Can I use other starches?
Yes, sweet potato or tapioca starch gives an even crispier texture if available.

Is the basil necessary?
It’s traditional and adds aroma, but the dish is still delicious without it.