Yan Su Ji (Taiwanese Popcorn Chicken)
The Quirky Foodster Team
Ingredients
- Boneless chicken thigh, cut into bite-sized pieces — 800 g (1.75 lb)
- Garlic, minced — 5 cloves
- Soy sauce — 60 ml (¼ cup)
- Shaoxing wine — 30 ml (2 tbsp)
- Five-spice powder — 5 g (1 tsp)
- White pepper — 2 g (¼ tsp)
- Sweet potato starch, for coating — 150 g (1¼ cups)
- Vegetable oil, for deep-frying — 1 L (4 cups)
- Large handfuls Fresh Thai basil leaves — 2
- Salt and chili powder, for dusting
Method
- Combine the chicken pieces with garlic, soy sauce, Shaoxing wine, five-spice powder, and white pepper in a bowl, mixing well. Marinate for at least 30 minutes, refrigerated, or up to overnight for deeper flavour.
- Just before frying, toss the marinated chicken pieces in sweet potato starch, coating each piece evenly and shaking off excess.
- Heat oil to 175°C (350°F) in a deep pot.
- Fry the chicken in batches for 4–5 minutes until golden brown and cooked through (internal temperature at least 74°C/165°F), being careful not to overcrowd the pot.
- Remove the chicken with a slotted spoon and drain on paper towel.
- Carefully add the fresh basil leaves to the same hot oil for about 15–20 seconds until they turn crisp and translucent, then remove quickly with a slotted spoon and drain.
- Toss the fried chicken and crispy basil together, dust generously with salt and chili powder to taste, and serve immediately while hot.
Introduction: Yan su ji, bite-sized fried chicken pieces marinated in five-spice and garlic, then tossed with crispy fried basil leaves, is one of the most beloved night market snacks in Taiwan.
Cultural Background: Yan su ji, bite-sized fried chicken pieces marinated in five-spice and garlic, then tossed with crispy fried basil leaves, is one of the most beloved night market snacks in Taiwan. Sold hot in paper bags with a sprinkle of chili powder, it’s an essential stop on any Taiwanese night market food tour.
Tips: Frying the basil leaves very briefly, just 15–20 seconds, is important — they crisp up quickly and can burn if left in the oil too long.
Variations: A dusting of Taiwanese five-spice salt (a blend of salt, five-spice, and white pepper) is a popular finishing touch found at many night market stalls.
Storage: Best eaten immediately and hot; leftovers can be refrigerated for up to 2 days but will lose their crisp texture.
Reheating: Reheat in a 200°C (400°F) oven or air fryer for 8–10 minutes to restore crispness; avoid microwaving.
FAQs:
Q: Can I use chicken breast instead of thigh?
A: Yes, though thigh meat stays juicier during frying; if using breast, take care not to overcook it.
Q: Why coat the chicken in sweet potato starch rather than flour?
A: Sweet potato starch gives a lighter, crunchier coating that’s characteristic of this dish, distinct from a flour-based fried chicken batter.
Q: Is yan su ji naturally gluten-free?
A: It can be, as sweet potato starch is gluten-free; ensure the soy sauce used is also gluten-free (such as tamari) for a fully gluten-free version.
- Boneless chicken thigh, cut into bite-sized pieces — 800 g (1.75 lb)
- Garlic, minced — 5 cloves
- Soy sauce — 60 ml (¼ cup)
- Shaoxing wine — 30 ml (2 tbsp)
- Five-spice powder — 5 g (1 tsp)
- White pepper — 2 g (¼ tsp)
- Sweet potato starch, for coating — 150 g (1¼ cups)
- Vegetable oil, for deep-frying — 1 L (4 cups)
- Large handfuls Fresh Thai basil leaves — 2
- Salt and chili powder, for dusting
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