Chinese Recipe – Salty Crispy Chicken

鹹酥雞咸酥鸡 Salty Crispy Chicken

鹹酥雞咸酥鸡 xiánsū jī typically operate from evening until late at night. They’re a favorite for Taiwanese people after work, after movies, or during gatherings with friends. Those few minutes standing by the stand waiting, smelling the aroma. You can’t help but feel happy.

I used tapioca starch in this recipe because it’s more accessible outside Taiwan.
If you’re in Taiwan, though, you can easily find 鹹酥雞咸酥鸡粉 xiánsū jī fěn at the supermarket. It gives you an even crispier and more authentic flavor.

How To Do

1. 把bǎ醬油膏jiàngyóugāo、 砂糖shātáng、 蒜泥suànní拌bàn入rù雞jī丁dīng， 放fàng在zài冰箱bīngxiāng裡lǐ醃yān30 分鐘fēnzhōng把bǎ酱油膏jiàngyóugāo、 砂糖shātáng、 蒜泥suànní拌bàn入rù鸡jī丁dīng， 放fàng在zài冰箱bīngxiāng里lǐ腌yān30 分钟fēnzhōng
   Mix the soy paste, sugar, and minced garlic with the chicken, then marinate it in the refrigerator for 30 minutes.
2. 把bǎ醃yān好hǎo的de雞肉jīròu包bāo上shàng樹薯shùshǔ粉fěn再zài放fàng10 分鐘fēnzhōng， 讓ràng雞肉jīròu的de粉fěn潮濕cháoshī， 這樣zhèyàng能néng讓ràng雞肉jīròu更gèng酥脆sūcuì好吃hǎochī! 把bǎ腌yān好hǎo的de鸡肉jīròu包bāo上shàng树薯shùshǔ粉fěn再zài放fàng10 分钟fēnzhōng， 让ràng鸡肉jīròu的de粉fěn潮湿cháoshī， 这样zhèyáng能néng让ràng鸡肉jīròu更gèng酥脆sūcuì好吃hǎochī!
   Take out the marinated chicken, coat it with tapioca starch, and let it rest for 10 minutes so the coating becomes slightly moist (this step is essential — it makes the chicken extra crispy!).
3. 油yóu一定yídìng要yào非常fēicháng熱rè， 雞肉jīròu放fàng下去xiàqù時shí油yóu會huì滾gǔn的de程度chéngdù， 炸zhà2 分鐘fēnzhōng就jiù可以kěyǐ拿ná出chū油yóu一定yídìng要yào非常fēicháng热rè， 鸡肉jīròu放fàng下去xiàqù时shí油yóu会huì滚gǔn的de程度chéngdù， 炸zhà2 分钟fēnzhōng就jiù可以kěyǐ拿ná出chū
   Heat the oil until it’s very hot — when you drop in the chicken, the oil should bubble vigorously. Fry the chicken for 2 minutes, then take it out.
4. 等děng全部quánbù炸zhà好hǎo後hòu， ​​​​最後​​​​zuìhòu再一次zàiyìcì大dà火huǒ高溫gāowēn下去xiàqù回huí炸zhà， 同時tóngshí丟diū下xià乾gān的de九層塔jiǔcéngtǎ一起yìqǐ炸zhà等děng全部quánbù炸zhà好hǎo后hòu， ​​​​最后​​​​zuìhòu再一次zàiyìcì大dà火huǒ高温gāowēn下去xiàqù回huí炸zhà， 同时tóngshí丢diū下xià干gān的de九层塔jiǔcéngtǎ一起yìqǐ炸zhà
   After all the chicken pieces are fried once, refry them quickly over high heat for extra crispiness, and add the dry basil leaves at the same time.
5. 灑sǎ上shàng胡椒鹽hújiāoyán和hé蒜片suànpiàn， 完成wánchéng洒sǎ上shàng胡椒盐hújiāoyán和hé蒜片suànpiàn， 完成wánchéng
   Sprinkle with pepper salt and sliced garlic. Done.

Taiwan’s Salty Crispy Chicken Stands

Variety of Choices: Not just chicken – you can also get squid, tempura, tofu, green beans, king oyster mushrooms, silver thread rolls, and dozens of other options.

Freshly Fried: Items are fried only after you order, ensuring a crispy texture.

Unique Seasoning: After frying, items are seasoned with salt and pepper, chili powder, and basil, which is the soul of Taiwan’s crispy fried chicken.

But in Taiwan, the more common ingredients to braise together are peeled boiled eggs, dried tofu, white radish, kelp, tofu, tofu skin, and chicken legs.