Salt & Pepper Chicken (Taiwanese Street Food)

Salt & Pepper Chicken (Taiwanese Street Food)

Salt and pepper chicken or Taiwanese fried chicken is crunchy on the outside and juicy on the inside as each chunk of the chicken thigh is marinated to perfection. This famous Taiwanese easy-to-make dish must be paired with the secret salt coating making each bite a bliss.

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Preparation 20 mins
Cooking 15 mins


椒盐鸡, Yán Sū Jī


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Nutrition per Serving

319 kcal
19 g
19 g
17 g

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This is the best salt and pepper chicken or Taiwanese popcorn chicken that will leave you craving for more. In Taiwan, you will find this fried chicken offered as street food. Prepared in bite-sized pieces, it is super crispy on the outside while the meat inside remains juicy. What makes this really addictive is the special marinade and seasoning. The marinade is made to enhance the deliciousness of the meat and also to get rid of the poultry smell. Meanwhile, the salt seasoning powder uses the fragrant five spice powder which is made of Chinese cinnamon, fennel seed, star anise, cloves and pepper. That's a winning combination.

Why this recipe works?

It tastes better than those sold at Chinese takeaway. The ratio of ingredients used in the marinade gives a delicious flavour to the chicken and the perfect golden brown makes it look extremely appetizing. Most importantly, the secret salt seasoning is not overpowering with spices which may lead to bitterness. Here, I also share the technique of double frying the chicken. You will find the guide on the precise duration for both cycles.

Differences with other fried chicken

Although it is a fried chicken dish, it feels rather light compared to those sold at fast food restaurants. The Taiwanese version comes in small boneless chunks which makes gobbling them up easy. Another big difference is the light flour coating which consists of a thin layer and is extremely crumbly, made possible only with tapioca starch.

Chicken thigh vs breast vs wings

Small cutlets
Small cutlets

It is highly recommended to use chicken thigh because of its fat content. Even after deep frying, the meat pieces will remain juicy. I made this without the skin but if you are someone who loves eating chicken skin, keep it. Unlike chicken breasts, they may be too dry after frying. The latter is, however a “healthier” version. Chicken wings will also work just fine with this recipe.

Substitute of tapioca starch

Tapioca starch or flour (in the US) is highly recommended if you want to replicate the infamous crunchiness. Another possible substitute is sweet potato starch that is commonly used in Taiwan. Otherwise, potato starch may be another replacement. While corn starch may be used, it is not as good as tapioca or sweet potato starch.

After coating with tapioca flour
After coating with tapioca flour

Why and how to double fry

Since the chunks are so small, it is not recommended to fry the chicken pieces for such a long time or they will dry up. However, the crispy layer will not develop if they are fried for a short period of time. The solution? Double frying!

The first fry is to ensure that the meat is cooked. During this cycle, the temperature of the hot oil will reduce once the chicken pieces are added. The temperature will gradually increase during frying. Therefore, you may reduce the heat so that the chicken pieces do not get burnt.

The second cycle is to create the signature crispiness. Increase the heat to the initial temperature, then add the fried chicken pieces. The higher heat will make the outer layer crispy, thus creating the lovely crunch.

Light and super crispy!
Light and super crispy!

Soggy fried chicken

This happens when the temperature of the oil is low. Instead of frying, the batter will soak up the oil instead. To guarantee perfect crisp, do:

  1. Use a thermometer - During the first fry, ensure that the temperature reaches 175 degrees Celsius (350 Fahrenheit). The heat should be increased to 187 degrees Celsius (370 Fahrenheit) for the second fry. If you don't have a thermometer, use the granny's trick to dip a wooden chopstick into the hot oil. If bubbles appear around the chopstick, the oil is ready.

  2. Do not crowd the pan - This will decrease the temperature of the oil drastically. If your pan or wok has a small surface, fry in batches.

Avoid dark or black crumbs

You will notice this happening when the oil is too hot or the chicken chunks have been fried for too long. Reduce the heat a notch or move the pan away from the heat source to let it cool a little before continuing. Remember, it should only take about 2 to 3 minutes during the first fry.

If you are frying in batches. the excess crumbs may continue to fry as you go on. Always use an oil skimmer to remove the fried chicken and leftover crumbs before you start frying a new batch.

Crumbs caught on the oil sieve
Crumbs caught on the oil sieve

Oven and air fryer settings

Salt and pepper chicken can be made in an air fryer or baked in an oven. For both cooking methods, less oil is needed.

To use an air fryer or oven, cook the chicken pieces at 200 degrees Celsius (400 Fahrenheit) for about 8 to 10 minutes before turning them over. Continue cooking until done. Always use parchment paper or spray the surface with oil to prevent sticking. Before cooking, drizzle or spray some oil onto the chicken. It makes the chicken crispier.

Substitute for Thai basil

If it is not attainable, replace it with sweet basil leaves. The basil flavour will not be as obvious if you substitute it at a ratio of 1:1. Compared to the Thai variation, sweet basil is not as sharp in taste. Therefore, consider adding more sweet basil than the recommended amount.

Salt seasoning powder or dipping sauce

The salt seasoning is a must try, just like how it is offered in Taiwan. For a delicious dipping sauce, serve the dish with some sweet Thai chilli sauce.

Special salt mix
Special salt mix

How to serve?

Just like how they do it in Taiwan, munch on them as snacks or appetizers. You can also serve it with plain white rice or fried rice.

If you decide to fry a whole chicken thigh instead, why not serve it as salt and pepper chicken burger or sandwich?


200 g
chicken thighs
1 tsp
light soy sauce
1 tsp
shaoxing wine
3⁄4 tsp
five spice powder
garlic clove(s)
1 1⁄4 tsp
white pepper
1 tsp
1⁄4 tsp
1⁄4 cup
potato starch
10 g
thai basil leaf

Steps to Prepare

Salt & Pepper Chicken (Taiwanese Street Food) Step 1

Step 1 of 6

    • 200 g chicken thighs
    • 1 tsp light soy sauce
    • 1 tsp shaoxing wine
    • 1⁄4 tsp five spice powder
    • 1 garlic clove(s)
    • 1⁄4 tsp white pepper
    • 1 tsp sugar

Cut chicken meat into bite sizes, ca. 2-3 cm. Mince garlic and add to chicken. Then, add soy sauce, Shaoxing wine, 5 spice powder, sugar and white pepper powder. Mix well and allow it to marinate for at least an hour.

Salt & Pepper Chicken (Taiwanese Street Food) Step 2

Step 2 of 6

    • 1⁄2 tsp five spice powder
    • 1 tsp white pepper
    • 1⁄4 tsp salt

To prepare the salt seasoning, mix white pepper, five-spice powder and salt. Set aside.

Salt & Pepper Chicken (Taiwanese Street Food) Step 3

Step 3 of 6

    • 1⁄4 cup potato starch

Add potato starch to the marinated chicken pieces. Mix well.

Salt & Pepper Chicken (Taiwanese Street Food) Step 4

Step 4 of 6

    • oil

Heat oil in a pan or wok over medium to high heat. Ensure there is enough oil to cover at least 3/4 of the chicken pieces. Wait until the oil is hot before you begin frying. Fry chicken pieces for ca 2-3 minutes or until golden brown. Remove from oil and set aside.

Salt & Pepper Chicken (Taiwanese Street Food) Step 5

Step 5 of 6

    • 10 g thai basil leaf

For the second fry, increase the temperature slightly. Carefully add fried chicken pieces to fry for another minute or two. Shortly before removing the chicken, add basil leaves. The leaves will curl when fried. Remove fried chicken and basil leaves from oil.

Salt & Pepper Chicken (Taiwanese Street Food) Step 6

Step 6 of 6

Toss fried chicken pieces with the salt seasoning from Step 2. Serve immediately.

Published: June 13, 2021

5 Discussions

a year ago


I used my air fryer, and quite frankly didn’t read all the instructions too well. Instead I dumped all the ingredients for the salt into the marinade - and it still turned out fantastically!

3 years ago


Hi, May I confirm if 1/4 cup potato starch refers to 32g ? Thanks

Mira - Community Happiness Manager
3 years ago

Mira - Community Happiness Manager

Hi Karen! That is about 47g ;)

3 years ago


👍🏻 Thanks Mira!

Edmund Pearson
3 years ago

Edmund Pearson

Do you think these could be frozen after cooking and then reheated in an oven? They would make a lovely appetizer for a dinner party, but too much trouble to deep fry when guests are expected.

Mira - Community Happiness Manager
3 years ago

Mira - Community Happiness Manager

Hi Edmund! That might work. Store them in an airtight container. Reheat in an oven at 190C/375F. Let us know the result!

Roz White
3 years ago

Roz White

It was amazing.

Doug Yee
3 years ago

Doug Yee

How is the cooking time and temperature change if I want use an air-fryer instead of oil bath? Thank you.

Mira - Community Happiness Manager
3 years ago

Mira - Community Happiness Manager

200 Celsius or 400 Fahrenheit for ca. 8 minutes, before flipping them over and cook until done. Don't forget to spray oil on it.

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