Description
Crispy Taiwanese Popcorn Chicken brings street market magic directly onto your plate, delivering irresistible bite-sized morsels seasoned with aromatic five-spice powder. Tender chicken pieces perfectly balance crunchy exteriors, promising a delightful culinary journey you’ll savor with each addictive bite.
Ingredients
Scale
Protein:
- 1 pound (454 grams) chicken thigh, diced into cubes
Marinade Ingredients:
- 1 tablespoon soy sauce
- 1 tablespoon garlic, minced
- 2 teaspoons grated ginger (or 1/4 teaspoon powdered ginger)
- 1 tablespoon Shaoxing wine or rice wine vinegar
- 1 egg white
Spices and Seasonings:
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon chicken bouillon powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
Coating and Frying:
- 2 cups coarse sweet potato starch
- Thai basil leaves
- Oil, for frying
Instructions
- Thoroughly marinate the diced chicken by blending soy sauce, garlic, ginger, five-spice powder, chicken bouillon powder, Shaoxing wine, white pepper, and egg white in a mixing bowl, ensuring complete coverage of meat. Refrigerate for a minimum of half an hour to infuse flavors.
- Prepare a shallow dish with sweet potato starch. Meticulously coat each marinated chicken piece by gently pressing the starch onto the surface, creating an even, delicate layer.
- Heat cooking oil to 350°F in a deep fryer or heavy-bottomed pot. Carefully lower chicken pieces into the hot oil, frying in small batches to maintain optimal temperature. Cook for approximately 4 minutes until achieving a golden, crispy exterior.
- Transfer first-fried chicken to a paper towel-lined plate to absorb excess oil. Allow chicken to rest briefly before second frying.
- Reheat oil to 350°F for the final crisp-enhancing fry. Return chicken pieces to the oil for an additional minute, creating an ultra-crunchy texture.
- During the final 30 seconds of frying, introduce Thai basil leaves to the oil. Use a lid for protection against potential oil splattering. Remove leaves once they become crisp and fragrant.
- Remove chicken from oil and immediately toss with a seasoning blend of five-spice powder, white pepper, salt, and sugar. Adjust seasonings to personal preference.
- Serve the chicken piping hot, ensuring maximum crispiness and flavor intensity.
Notes
- Choose boneless, skinless chicken thighs for maximum tenderness and juiciness, which absorb marinade better than breast meat.
- Use a thermometer to maintain consistent 350°F, ensuring crispy exterior without burning or undercooking chicken.
- Replace sweet potato starch with cornstarch or potato starch for similar crispy texture if unavailable.
- For gluten-free version, use tamari instead of soy sauce and confirm all seasonings are gluten-free certified.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Taiwanese
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg