| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 30g | 8g | 20g |
| sugars | fibre | protein | salt |
| 3g | 2g | 25g | 1.5g |
Why I Love Taiwanese Salt and Pepper Chicken
While there’s just something irreplaceable about a hearty Nebraska beef stew or a comforting corn casserole, none of it quite matches the vibrant flavors and enticing textures found in this Taiwanese classic: Salt and Pepper Chicken. It’s a dish that marries my love for familiar comfort food with the allure of global gastronomy, and I must admit, it has stolen my heart.
A Tale of Two Cuisines
Creating this Salt and Pepper Chicken recipe in my own Midwestern kitchen feels like building a bridge between two distinct culinary worlds. It’s a conversation between the locally sourced freshness I grew up with and the bold Taiwanese flavors that first caught my attention during a dinner at NYC’s Xi’an Famous Foods. Every bite of this chicken dish encapsulates that fascinating dialogue, offering a flavorful testament to the global village that our culinary landscape has become.
Inspiration and Pairing
Inspired by the famous Taiwanese chef Chen Kenmin, I crafted this recipe that captures the crisp, mildly hot, and tantalizingly savory nature of this iconic street food. It’s perfect as a standalone treat, but if you’re planning a full Taiwanese feast, consider pairing it with a side of Taiwanese Fried Rice or Stir Fried Bok Choy.
Creating this Taiwanese Salt and Pepper Chicken has been a rewarding exploration of flavors foreign to my homeland, yet strangely reminiscent of the comfort I find in Midwestern cuisine. I hope it brings the same tantalizing flavor and exciting fusion of cultures to your kitchen as I’ve found in mine.
What You’ll Need
- 2 lbs Chicken thighs, boneless and skinless
- 1 1/2 cup Sweet potato starch
- 1 1/2 teaspoon Salt
- 1 1/2 teaspoon White pepper
- 1/2 teaspoon Five-spice powder
- 3 cloves Garlic, minced
- 1 1/2 cups Green onions, chopped
- 3 Fresh red chilis, sliced
- Salt and pepper to taste
- Vegetable oil for deep frying
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Method
Step One
Begin by cutting your chicken thighs into bite-sized pieces. Combine the chicken with the 1 1/2 teaspoon of salt, 1/2 teaspoon of five-spice powder and 1 1/2 teaspoon of white pepper in a bowl. Mix well and set aside for about 15 minutes to marinate.
Step Two
Heat your vegetable oil in a deep pan or pot to about 375 degrees Fahrenheit (190 degrees Celsius) for deep frying. In the meantime, coat your marinated chicken thoroughly in the sweet potato starch, making sure each piece is well covered.
Step Three
Once the oil is heated, carefully add the chicken pieces in batches, being careful not to overcrowd the pan. Cook the chicken for about 5 to 7 minutes, until they turn a crispy golden brown. Remove the chicken pieces with a slotted spoon and drain on a paper towel-lined plate.
Step Four
In a separate pan, heat a small amount of oil over medium heat. Add the minced garlic, sliced fresh red chilis, and chopped green onions. Saute for a few minutes, until they become fragrant. Add the fried chicken pieces to this pan and toss everything together. Season with additional salt and pepper to taste, if desired.
Step Five
Remove from heat and serve immediately, garnishing with additional green onions if desired. Your Salt and Pepper Chicken is now ready to enjoy!
