Salt and Pepper Chicken (盐酥鸡)


  • 1 chicken breast, about 8-10 oz, cut into bite-size cubes/pieces
  • 2 tbs soy sauce
  • 3 tbs 5-spice powder
  • 1/2 tbs rice wine or sake
  • 1/8 tsp black pepper powder
  • 1 tsp sugar
  • 1 egg yolk
  • A bunch of Thai basil leaves
  • 1 cup potato starch or corn flour
  • Oil for deep-frying


  1. Marinate the chicken with the seasonings for 2 hours in the fridge. 
  2. When ready to deep-fry, put 1 cup of potato starch or corn flour on a flat plate. Add the chicken to the flour and coat evenly. 
  3. Heat up a wok or deep-fryer with oil and deep fry the chicken pieces until they turn golden brown. 
  4. Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.
  5. Deep fry the basil leaves until crispy and garnish on top of the fried chicken.