Hanoi
3 hours
Hanoi Coffee Workshop: Taste Salt, Coconut and Egg Coffee
Explore the world of Vietnamese coffee culture by making 6 unique brews, including the iconic salt coffee. Learn about from farm to cup with our host...
from$19Check dates
History
Salt and pepper chicken is a Taipei night-market staple, the boneless cousin to Hot Star's larger fried-chicken cutlet. The dish came from 1980s Taipei street culture as cheap fried protein dusted with five-spice salt. Almost every night market in Taipei has multiple yan su ji counters; the Bib Gourmand-listed ones rotate through Tonghua and Shilin night markets.
Book a food experience
Tours, tastings and classes that match this page, bookable on GetYourGuide.
Palermo
Day trip · 9 hours
Palermo: Erice & Marsala Salt Pans Tour with Lunch & Tasting
Depart from Palermo on a guided day trip to Erice and Marsala. Stroll through charming courtyards to breathtaking viewpoints and indulge in a...
from€113Check dates
Lima
Guided tour · 3 hours
Lima: Lomo Saltado dish & Causa Cooking Class with Top Chef
Discover the rich flavors of Peru in this hands-on cooking class in Lima city. Learn to prepare 2 of Peru’s most requested dishes, Lomo Saltado and...
from$49Check dates
Salt Lake City
Guided tour · 2 hours
Salt Lake City: Local Food Walking Tour
This Salt Lake City food walking tour takes you into the heart of downtown where you’ll learn about the area, architecture, and history while tasting...
from$150Check dates
Common allergens: Gluten, Egg
Make it at home
Ingredients
- 500g boneless chicken thigh, cut into 3cm pieces
- 30ml light soy sauce
- 30ml Shaoxing rice wine
- 1 egg
- 30g cornflour
- 100g sweet-potato starch
- Vegetable oil, for deep frying (1.5 litres)
- 1 handful Thai basil leaves
- Seasoning: 2 teaspoons salt
- 2 teaspoons white pepper
- 1 teaspoon five-spice
- 1 teaspoon chilli powder
- 1 teaspoon caster sugar
Method
- Marinate chicken in soy sauce, Shaoxing and egg for 30 minutes.
- Mix cornflour and sweet-potato starch on a plate.
- Coat each piece of chicken in the flour mix, pressing to adhere.
- Heat oil to 180C. Fry chicken in batches, 4 minutes per batch until golden brown.
- Toss basil leaves into the oil for 10 seconds at the end; they will crisp.
- Drain on paper towels. Combine seasoning ingredients; dust the chicken and basil generously.
Tip from the editors. Sweet-potato starch is what gives the crackly crust; cornflour alone gets too smooth. The basil is the night-market signal; don't skip it.
Where to eat salt and pepper chicken
Salt and pepper chicken in Taipei
Shilin Night Market ★ 4.5
Shilin Night Market is Taiwan's largest, 500-plus stalls. Hot Star fried chicken, stinky tofu, ai yu jelly and the reopened underground food court.
TipOpen 16:00-24:00 daily. Take MRT Tamsui-Xinyi to Jiantan Station, walk 5 minutes.
Tonghua Linjiang Street Night Market ★ 4.4
Tonghua-Linjiang Night Market is the locals' Da'an strip with about 200 stalls in a residential zone, Bib Gourmand listings for stinky tofu and tangyuan.
TipOpen 18:00-01:00 daily. MRT Xinyi Anhe, Exit 1; 5-minute walk.
More cities are in research. Want salt and pepper chicken covered somewhere specific? Tell us where you want to eat.