覓食招牌鹽酥雞 / Taiwanese Salty Peppery Fried Chicken Recipe

Prepare chicken

Trim fat from the boneless chicken thighs and cut into 1-inch (2.5 cm) bite-sized pieces. Pat dry with paper towels to remove surface moisture.

In a bowl, whisk the whole egg lightly. Add soy sauce, rice wine, sugar, white pepper, and fine salt. Stir to combine.

Add the chicken pieces to the marinade, mix thoroughly so each piece is coated. Cover and refrigerate for 20–30 minutes (up to 1 hour). Do not marinate much longer to avoid textural changes from the egg.

While chicken marinates, combine potato starch, all-purpose flour, and baking powder in a shallow bowl or wide plate. Stir to break up lumps.

Heat oil in a deep skillet or wok to about 170°C (340°F) for the first fry. If you don't have a thermometer, test by dropping a small pinch of coating—bubbles should form steadily and it should sizzle without browning immediately.

Use a slotted spoon or tongs to remove chicken from the marinade, letting excess egg drip back into the bowl. Toss the marinated pieces in the starch-flour mixture until well coated, pressing the coating gently to adhere. Place coated pieces on a wire rack or tray and let rest 5 minutes so coating sets.

Fry chicken in batches to avoid crowding. Fry the first time at 170°C (340°F) for 3–4 minutes until the exterior is set but not deeply browned. Remove and drain on a wire rack.

Increase oil temperature to 190°C (375°F) for the second fry. Fry the par-cooked pieces in batches 1–2 minutes until golden brown and crisp. The internal temperature should reach 74°C (165°F). Drain on a rack or paper towel-lined tray.

While the second fry is finishing, quickly flash-fry the basil leaves and optional thinly sliced garlic for 5–10 seconds in the hot oil (190°C / 375°F) in a small batch until leaves are crisp and fragrant. Remove immediately and drain. (Alternative: if space is limited, stir-fry the basil in a dry skillet with a few drops of oil until wilted and slightly crisp.)

Mix the fine sea salt, white pepper, garlic powder, and optional chili flakes in a small bowl to make the pepper-salt seasoning (椒鹽粉). Taste and adjust salt/pepper balance.

Place the hot fried chicken into a large bowl or onto a tray, sprinkle the pepper-salt mixture evenly over the pieces while still hot so it adheres. Add the crispy basil leaves and gently toss or shake to combine so basil and seasoning coat the chicken.

Transfer to a serving plate and serve immediately with lemon or lime wedges. Squeeze a small amount of citrus over pieces just before eating, if desired.