Taiwanese Fried Chicken (鹹酥雞 - Xiánsūjī) - Crispy, Aromatic, and Utterly Addictive

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Taiwanese Fried Chicken (鹹酥雞 - Xiánsūjī) - Crispy, Aromatic, and Utterly Addictive

Xiánsūjī, or Taiwanese Fried Chicken, is a ubiquitous and irresistible snack found at virtually every night market across Taiwan. Unlike its Western counterpart) andnsūjī features bite-sized pieces of chicken, marinated to perfection, coated in a unique crispy batter (often made with sweet potato starch), and deep-fried until golden. The magic truly happens after frying, when it's tossed with aromatic fried basil leaves, a generous sprinkle of white pepper, and often a mix of other fried goodies like basil, garlic, or even small pieces of fried squid. It's savory, slightly sweet, peppery, and incredibly aromatic – the ultimate crispy comfort food.

Preparation Time: 20 minutes + 30 minutes (marinating)

Cooking Time: 10-15 minutes

Total Time: Approximately 1 hour - 1 hour 5 minutes

Difficulty: Medium

Serve: 2

INGREDIENTS

For the Chicken Marinade

ü  300g (approx. 0.66 lb) Boneless, Skinless Chicken Thigh (去骨雞腿肉), cut into 1-inch (2.5 cm) bite-sized pieces.

ü  1 tbsp Soy Sauce (醬油)

ü  1 tbsp Shaoxing Wine (紹興酒)

ü  1 tsp Grated Ginger (薑末)

ü  1 tsp Grated Garlic (蒜末)

ü  1/2 tsp Sugar (糖)

ü  1/4 tsp White Pepper (白胡椒粉)

ü  Pinch of Five-Spice Powder (五香粉) (optional, but recommended)

ü  1 tbsp Cornstarch (玉米澱粉)

For the Coating

ü  1/2 cup Sweet Potato Starch (地瓜粉) (essential for the right texture)

ü  1/4 cup All-Purpose Flour (中筋麵粉)

ü  1/2 tsp Baking Powder (泡打粉) (for extra crispiness)

For Frying

ü  3-4 cups Vegetable Oil (植物油) or Peanut Oil (花生油), for deep-frying

ü  1 cup Fresh Basil Leaves (九層塔) (about 1 large bunch), thoroughly washed and dried

ü  3-4 cloves Garlic (大蒜), lightly smashed (optional, for frying with chicken)

For Seasoning (post-frying)

ü  1/2 tsp Salt (鹽)

ü  1/2 tsp White Pepper (白胡椒粉)

ü  1/4 tsp Five-Spice Powder (五香粉) (optional)

Tools & Equipment

  • Large mixing bowl
  • Large skillet or deep pot (for deep-frying)
  • Slotted spoon or spider strainer
  • Wire rack lined with paper towels (for draining oil)
  • Measuring cups and spoons

INSTRUCTIONS

Part 1: Marinate the Chicken (30 minutes)

  1. Cut Chicken: Cut the chicken thighs into uniform 1-inch (2.5 cm) bite-sized pieces.
  2. Marinate: In a large mixing bowl, combine the chicken pieces with all the marinade ingredients: soy sauce, Shaoxing wine, grated ginger, grated garlic, sugar, white pepper, five-spice powder (if using), and cornstarch.
  3. Mix Well: Mix thoroughly until all the chicken pieces are well coated.
  4. Refrigerate: Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to med.

Part 2: Prepare the Coating & Fry the Chicken (10-15 minutes)

  1. Prepare Coating: In a shallow dish or plate, whisk together the sweet potato starch, all-purpose flour, and baking powder until well combined.
  2. Coat Chicken: Take the marinated chicken out of the refrigerator. Working in batches, dredge each piece of chicken in the starch mixture, ensuring it's fully coated. Press gently to help the coating adhere. Shake off any excess. Place coated chicken on a separate plate.
  3. Heat Oil: Heat 3-4 cups of vegetable oil in a large skillet or deep pot over medium-high heat until it reaches 170-180°C (340-355°F). If you don't have a thermometer, you can test by inserting a wooden chopstick; if small bubbles form rapidly around it, the oil is ready.
  4. First Fry: Carefully lower the coated chicken pieces into the hot oil. Do not overcrowd the pot; fry in batches to maintain oil temperature. Fry for 4-5 minutes until the chicken is light golden brown and just cooked through. Remove the chicken with a slotted spoon and place it on a wire rack to drain.
  5. Fry Garlic & Basil (Optional): If using, add the lightly smashed garlic cloves to the hot oil and fry for about 30 seconds until fragrant. Then, add the dried basil leaves and fry quickly for 10-20 seconds until they turn crispy and their aroma intensifies. Be careful as they fry very fast. Remove and drain.
  6. Second Fry (Optional, for Extra Crispiness): For maximum crispiness, increase the oil temperature slightly to 180-190°C (355-375°F). Return all the chicken to the hot oil for a second fry, about 1-2 minutes, until deeply golden brown and extra crispy. This "double frying" technique ensures a superior crunchy texture. Remove and drain on a wire rack.

Part 3: Season and Serve

  1. Season: In a large bowl, combine the freshly fried chicken pieces with the crispy fried basil leaves and garlic (if using). Sprinkle generously with the seasoning mix (salt, white pepper, five-spice powder).
  2. Toss: Toss everything together vigorously to evenly distribute the seasoning and the aromatic basil.
  3. Serve: Serve immediately while hot and crispy.

Macros (Estimated per serving, highly variable based on oil absorption and portion size)

v  Calories: 500-700 kcal

v  Protein: 30-40g

v  Carbohydrates: 30-40g (from coating and marinade)

v  Fat: 30-50g (highly variable based on oil absorption during frying)

v  Sodium: Moderate to High

Tips and Variations

  • Sweet Potato Starch: This is the secret to the unique, crispy, almost "shattered" texture of Taiwanese fried chicken. Do not substitute with cornstarch or flour alone if you want the authentic texture.
  • Double Frying: For the ultimate crispy texture, always double fry. The first fry cooks the chicken through, and the second fry, at a higher temperature, makes it extra crispy.
  • Basil Leaves: Don't skip the fresh basil! Frying it briefly with the chicken adds an incredible signature aroma to the dish. Ensure the basil is very dry before frying to prevent splattering.
  • Seasoning: The post-fry seasoning is crucial. Adjust the salt and pepper to your taste. A little five-spice powder can enhance the aromatic profile.
  • Drying Chicken: Patting the chicken pieces dry before marinating helps the marinade adhere better.
  • Uniform Pieces: Cutting the chicken into similar-sized pieces ensures even cooking.
  • Other Fried Goodies: At Taiwanese night markets, Xiánsūjī often includes other fried items like fried squid, mushrooms, or tofu. Feel free to add these for variety.
  • Dipping Sauce (Optional): While typically served dry with seasoning, some people enjoy dipping Xiánsūjī in sweet chili sauce or plum powder.

 Q&A

Q1- My fried chicken isn't crispy enough. What went wrong?

A1: This could be due to several reasons: not using sweet potato starch, overcrowding the pot (which lowers oil temperature), or not double-frying. Ensure your oil is at the correct temperature and fry in batches.

Q2- Can I use chicken breast instead of thigh?

A2: Yes, you can use chicken breast, but chicken thigh is highly recommended. Thigh meat is juicier and more flavorful, and less likely to dry out during frying compared to breast meat.

Q3- Is the basil necessary?

A3: While the chicken itself is delicious, the fried basil adds a distinctive and highly aromatic element that is characteristic of authentic Taiwanese Fried Chicken. It significantly enhances the overall flavor experience and is highly recommended.

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