A Taiwanese yan su ji-style fried chicken burger, marinated in five-spice and soy, fried crisp and topped with Thai basil and melted cheese.
Yan su ji, salt-and-pepper popcorn chicken, is one of Taiwan's most recognized night market foods — bite-size marinated chicken fried to a shattering crunch and tossed with white pepper, five-spice salt and fried Thai basil leaves. This burger scales that same marinade and fry technique up to a full chicken thigh cutlet, so you get the same craveable crust and seasoning in a sandwich format. The technique that defines yan su ji is a wet marinade heavy on soy sauce, rice wine and five-spice, followed by a light dusting of sweet potato starch, which fries up crispier and more brittle than regular flour or cornstarch. The Thai basil leaves are fried separately for just a few seconds until they turn translucent and impossibly crisp, then scattered over the top — a completely different result from adding fresh basil, and a signature move in the original dish. While burgers aren't part of Taiwanese food tradition, this sandwich captures the exact flavor and crunch of a night-market favorite, dressed simply with cheese and the same fried basil that makes yan su ji instantly recognizable.
Serves 4
Combine soy sauce, rice wine, garlic and five-spice in a bowl. Add chicken thighs, turn to coat, and marinate at least 30 minutes or up to overnight in the fridge.
Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in sweet potato starch, pressing to help it adhere.
Sweet potato starch fries up noticeably crispier and more shatter-crisp than flour — it's the ingredient that makes this taste authentically like yan su ji.
Heat oil to 175°C (350°F) in a deep pot. Fry chicken pieces 5 to 6 minutes per side until deep golden and cooked through. Drain on a wire rack.
Carefully fry the Thai basil leaves in the hot oil for 10 to 15 seconds until they turn translucent and crisp. Remove quickly and drain.
While the chicken is still hot, sprinkle with white pepper and a pinch of five-spice. Top with a cheese slice so it melts from the residual heat.
Toast the buns and build the burger with the crispy chicken, melted cheese and a scattering of the fried basil leaves on top.
Use sweet potato starch if you can find it at an Asian grocer — it gives a noticeably crunchier, more brittle crust than all-purpose flour.
Fry the basil leaves quickly and carefully; they pop and spatter when they hit hot oil, so use a splatter screen or step back.
Season the chicken with white pepper and salt immediately after frying, while it's still hot — this is when the seasoning sticks best.
Classic yan su ji: skip the bun entirely and serve the fried chicken cut into bite-size pieces with fried basil, the traditional night-market presentation.
Spicy version: add chili flakes to the seasoning salt for extra heat.
No-cheese version: skip the cheese for a version closer to the traditional street food, which doesn't include it.
Fried chicken is best eaten fresh, but leftovers keep in the fridge for up to 2 days. Reheat in a 200°C (400°F) oven for 10 minutes to re-crisp; the microwave will make the coating soggy.
Yan su ji, Taiwanese salt-and-pepper fried chicken, is one of the island's most famous night-market foods, historically associated with the city of Shilin and its bustling night market, where it's sold in paper bags tossed with fried basil.
You can, but thighs stay juicier during frying since they have more fat; if using breast, pound it thin and watch the frying time closely to avoid drying it out.
This usually means the oil wasn't hot enough or the starch coating was too thin. Keep the oil at a steady 175°C and press the starch on firmly so it forms a solid crust.
Regular basil can be fried the same way, though the flavor will be milder and sweeter rather than the more peppery, anise-like taste of Thai basil.
Per serving (320g / 11.3 oz) · 4 servings total
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