Main Dishes

Yan Su Ji | Taiwanese Salt & Pepper Fried Chicken

Learn how to fry like Joshua Weissman.

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Prep:
1 hour, 10 minutes
Cook:
10 minutes
Serves:
3
people
Yan Su Ji | Taiwanese Salt & Pepper Fried Chicken
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Ingredients

Marinade:

  • 4 boneless skinless chicken thighs
  • 4 garlic cloves, grated
  • 2 Tbsp (32g) light soy sauce
  • 2 Tbsp (4g) beer, ideally a lager, do not use a dark beer
  • 1 Tbsp (16g) kosher salt
  • 1 Tbsp (16g) granulated sugar
  • 1 tsp (6g) white pepper
  • ¼ tsp (1g) Chinese five spice

‍Dredge:

  • 1 cup (100g) sweet potato flour
  • 2 quarts (950ml) vegetable oil for frying

‍Seasoning:

  • 1 Tbsp (12g) white pepper
  • 2 tsp (8g) kosher salt
  • ½ tsp (2g) Chinese five spice
  • ⅛ tsp (>1g) curry powder

Directions

  1. Make your seasoning by whisking together salt, white pepper, Chinese five spice, and curry powder in a small mixing bowl.
  2. Dice chicken into 1” cubes and combine with garlic, soy sauce, beer, salt, sugar, white pepper, and five spice in a medium mixing bowl. Allow to marinate for 1 hour in the refrigerator.
  3. Preheat vegetable oil in a heavy bottomed pot to 350°F (176°C) over medium high heat.
  4. Add half of the flour to marinated chicken and mix to create a tight batter.
  5. In a separate bowl place the rest of your flour and toss dredged chicken in flour until fully coated.
  6. Working in batches, fry chicken pieces for 4-6 minutes, or until pieces begin to turn golden brown. Transfer chicken to a wire rack lined baking tray and allow to cool for 5-10 minutes.
  7. Transfer cooked chicken to a wire rack-lined baking tray and season with the seasoning mix that was made earlier.

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