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One of my favorite snacks is Salt-pepper chicken. It is a Taiwanese style popcorn chicken. We call it Yan Su Ji (鹽酥雞) in Chinese.  Salt-pepper chicken is one of the popular snacks that can be easily found in most Taiwanese restaurant(s) or boba milk tea stations.  Thus it is always my first choice of snack whenever I hangout with friends at some local Taiwanese restaurants here in LA.

I like this Taiwanese style popcorn chicken because of the salty and peppery favor & the crispiness of it,  as well as the tenderness of the chicken meat with enough marinated juices preserved.

Salt-pepper chicken is made of 4 major ingredients, which are salt, pepper, basil leave and of course, the bite-size chicken.  It is a very-easy-to-prepare recipe even if you are newbie in the kitchen, you are still able to master this salt-pepper chicken.

Ingredients:
1 lbs Chicken breast/tight (boneless, cut in bite-size)
1 cup all purpose flour
Deep-frying oil
1 brunch of basil leaves

For the marinate sauce
3 tbsp soy sauce
1 tbsp rice wine
1/2 tbsp all-spice powder
1/3 teaspoon garlic powder
1/3 teaspoon black pepper (grinded)
1/3 teaspoon salt
1 egg
1 tbsp sugar
1 tbsp corn starch (dissolve with water before use)
** mix all above up for marinate the chicken for 1 hour.

Serve Size: 2~3 people

Cooking Method:

1. Medium heat deep-fryer with enough deep-frying oil.
2. Prepare the all purpose flour on a plate.
3. Coat the marinated chicken breast evenly with the all purpose flour.
4. Deep fry the coated chicken breast into golden brown color.
5. Right before taking out the fried chicken, put in the basil leave for quick deep-fry.
6. Transfer chicken & basil leave on a plate with paper towels to absorb the oil.

Serves as part of a meal.