Yan Su Ji (Taiwanese Popcorn Chicken)
Night market chicken bites in a crackly potato starch coat, tossed with five spice, white pepper and crisp fried basil.
- Time45 min
- LevelMedium
- Costabout £2.51 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the chicken with the tamari, rice vinegar, garlic, half the five spice, half the white pepper and the sugar. Add the egg and mix well. Leave to marinate for at least 30 minutes.
30 min - 2
Tip the potato starch onto a plate. Press the chicken pieces into the starch one at a time until thickly coated, then shake off the extra. Rest on a rack for 5 minutes so the coat sticks.
5 min - 3
Heat the oil in a deep heavy pan to 180°C (160°C fan). A cube of bread should turn golden in about 30 seconds.
- 4
Fry the chicken in 3 batches for 4 to 5 minutes each, until deep golden and cooked through. Drain on kitchen paper.
4 min 30 s - 5
Dry the basil leaves very well. Drop them into the hot oil for 15 to 20 seconds until crisp and translucent, and lift out. Be careful, the oil will spit.
0 min 20 s - 6
Toss the chicken with the rest of the five spice, white pepper, chilli flakes and a good pinch of salt. Top with the basil and serve at once.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.