Yan Su Ji | Taiwanese Salt & Pepper Fried Chicken

Name: Yan Su Ji | Taiwanese Salt & Pepper Fried Chicken
Prep time: 1 hour, 10 minutes
Cook time: 10 minutes
Total time: 1 hour, 20 minutes

Learn how to fry like Joshua Weissman.

Jump to recipe

Watch video

Prep

1 hour, 10 minutes

Cook

10 minutes

Total

1 hour, 20 minutes

Serves

people

Yan Su Ji | Taiwanese Salt & Pepper Fried Chicken

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

Make your seasoning by whisking together salt, white pepper, Chinese five spice, and curry powder in a small mixing bowl.
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.
Preheat vegetable oil in a heavy bottomed pot to 350°F (176°C) over medium high heat.
Add half of the flour to marinated chicken and mix to create a tight batter.
In a separate bowl place the rest of your flour and toss dredged chicken in flour until fully coated.
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.
Transfer cooked chicken to a wire rack-lined baking tray and season with the seasoning mix that was made earlier.