Main Dishes

Yan Su Ji Fried Chicken

A global fried chicken showdown. Joshua Weissman finds out who does it best.

Prep:
15 minutes
Cook:
5 minutes
Serves:
4
people
Yan Su Ji Fried Chicken
Share & Save

Ingredients

Marinade:

  • 4 boneless skinless chicken thighs, cut into 1 inch pieces
  • 2 Tbsp (30g) beer, ideally a lager, do not use a dark beer
  • 2 Tbsp (30g) light soy sauce
  • 1 Tbsp (15g) sugar
  • 1 Tbsp (15g) kosher salt
  • ¼ tsp (1g) Chinese five spice
  • 1 tsp (4g) white pepper
  • 4 garlic cloves, grated
  • Fried Thai basil for garnish

Dredge:

  • 1 cup (100g) sweet potato flour
  • 3 quarts (2.8L) vegetable oil

‍Seasoning:

  • 1 Tbsp (15g) white pepper
  • 1/4 tsp (1g) curry powder
  • ½ tsp (2g) Chinese five spice
  • 2 tsp (8g) kosher salt

Directions

  1. In a medium sized bowl, whisk together beer, light soy sauce, sugar, salt, Chinese five spice, white pepper, and garlic. Add chicken and mix until fully combined. Cover and refrigerate for at least 1 hour or overnight.  
  2. Add half of sweet potato flour to marinated chicken and mix to create a tight batter. In a separate medium size mixing bowl add the remaining sweet potato flour and your dredged chicken. Toss until fully coated. 
  3. To make the seasoning, in a small mixing bowl whisk together white pepper, curry powder, five spice, and salt. 
  4. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C).  Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-4 minutes or until golden brown. Using a spider, transfer chicken to a wire rack lined baking tray to drain off excess oil.  Immediately season the chicken with seasoning mix.
  5. Turn off the heat and carefully add a handful of picked Thai basil leaves to the hot oil and fry until no longer bubbling. The leaves will sputter aggressively when first added to oil. Transfer leaves to a paper towel lined baking tray to cool. Garnish chicken with fried Thai basil leaves and serve.

Comments & Ratings

{username}
{email}
Log out
For account support email hello@recipe.site
Average rating
{#}
{# ratings}
Your rating
Clear
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Name & email required to rate or comment
Submit
Code sent to {email address}
Confirm & Save
Resend codeWrong Email
Thank you!
Your submission has been received
Oops! Something went wrong while submitting the form.

{# Comments}

{Name}
{date}
{Text}
Reply
{Name}
{Date}
{Text}
{username}
{email}
Log out
SubmitCancel
Enter the code sent to {email address}
Submit
Resend codeWrong EmailCancel
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Other recipes

The Best Chili Oil Ever

Snacks & Sides
20 min

The Best Tater Tots Ever

Snacks & Sides
1 hr, 15 min

The Easiest Hand Pulled Noodles (Biang Biang)

Main Dishes
5 hrs
// Printing // Adding ingredients and instructions to json-ld // Hero media play button