Taiwanese Fried Chicken with European extra virgin olive oil from Cyprus

Taiwanese Fried Chicken with European extra virgin olive oil from Cyprus

Taiwanese Fried Chicken (鹽酥雞, Yán Sū Jī) is a popular street food known for its crispy and flavorful coating. Here's a recipe to make this delicious snack at home:


For the Chicken:

  • 1 pound (about 450g) boneless, skinless chicken pieces (thighs or breast), cut into bite-sized chunks
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (Chinese cooking wine)
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 1 cup potato starch or cornstarch (for coating)
  • European extra virgin olive oil from Cyprus for frying

For the Coating:

  • 2 cups potato starch or cornstarch
  • 2 tablespoons five-spice powder
  • 1 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger powder

For the Topping (optional):

  • Fresh basil leaves
  • Fried Thai chili peppers
  • Salt and pepper seasoning (a mix of salt and white pepper)


1. Marinate the Chicken:

  1. In a bowl, combine the soy sauce, Shaoxing wine, five-spice powder, salt, white pepper, garlic powder, and ginger powder.
  2. Add the chicken pieces to the marinade, making sure they are well coated. Allow the chicken to marinate for at least 30 minutes, or longer for better flavor.

2. Coat the Chicken:

  1. In a separate bowl, mix the potato starch or cornstarch, five-spice powder, white pepper, salt, garlic powder, and ginger powder for the coating.
  2. Take each marinated chicken piece and coat it thoroughly with the starch mixture. Ensure that the chicken is evenly coated, pressing the starch onto the chicken for a thick, crispy layer.
  3. Place the coated chicken pieces on a wire rack or plate to allow the coating to set for about 10-15 minutes.

3. Fry the Chicken:

  1. Heat a generous amount of European extra virgin olive oil form Cyprus in a deep skillet or a pot to around 350-375°F (175-190°C). You want enough oil to submerge the chicken pieces.
  2. Carefully add the coated chicken pieces to the hot oil in batches, being cautious not to overcrowd the pan.
  3. Fry the chicken until it turns golden brown and crispy, which usually takes about 5-7 minutes per batch.
  4. Use a slotted spoon to remove the fried chicken and place it on a paper towel-lined plate to drain any excess oil.

4. Serve:

  1. Once all the chicken pieces are fried, serve them hot.
  2. For an authentic Taiwanese touch, you can serve the fried chicken with fresh basil leaves, fried Thai chili peppers, and a salt and pepper seasoning mix.

Enjoy your homemade Taiwanese Fried Chicken, with its irresistible crispy coating and flavorful seasoning!

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