TAIWANESE POPCORN CHICKEN
Indulge in the crispy and flavorful delight of Taiwanese Popcorn Chicken, seasoned to perfection with a blend of aromatic spices and herbs. Each bite-sized piece of tender chicken is coated in a crunchy potato starch crust, creating a satisfyingly crispy texture that is sure to please your taste buds. Enjoy the added kick of basil leaves and a sprinkle of seasoning for a truly irresistible treat.
- 350 - grams chicken thighs
- 2 - tbsp light soy sauce
- 1 - tsp msg
- 3 - cloves of minced garlic
- 2 - tsp grated ginger
- 2 - tsp five-spice powder
- 1/2 - tsp onion powder
- 1/2 - tsp white pepper powder
- 1 - egg
- 1 - tbsp rice flour
- Oil for frying
- 1 - cup potato starch
- A handful of basil leaves
- Seasoning for topping (five spices, white pepper & black pepper)
- 1 - tablespoon ground cinnamon
- 1 - tablespoon ground cloves
- 1 - tablespoon ground fennel seeds
- 1 - tablespoon ground star anise
- 1 - tablespoon ground Sichuan peppercorns
- 1. Begin by cutting the chicken thighs into bite-sized cubes, approximately 2/3 inch in size.
- 2. In a bowl, combine the chicken with light soy sauce, msg, minced garlic, grated ginger, five-spice powder, onion powder, white pepper, and rice flour. Add an egg white and mix until well combined. Allow the chicken to marinate for 30 minutes.
- 3. Prepare a clean bowl with a layer of potato starch at the bottom. Coat the marinated chicken pieces in the potato starch, shaking off any excess. Repeat this process for all the chicken pieces.
- 4. Let the coated chicken sit for 10-12 minutes to ensure the coating adheres well.
- 5. Heat oil in a wok to 170°C (340°F). Fry the coated chicken in batches, being careful not to overcrowd the wok. Stir gently and fry until the chicken turns light golden in color. For extra crispiness, you can double fry the chicken.
- 6. Quickly add the basil leaves to the hot oil, frying them for less than 10 seconds to avoid burning.
- 7. Remove the chicken and basil from the oil, using a strainer to clear any leftover crunchy bits before frying the next batch.
- 8. Sprinkle a seasoning blend over the popcorn chicken before serving. Enjoy the crispy and flavorful Taiwanese Popcorn Chicken as a delicious snack or appetizer.
- 1. In a small bowl, mix together all the ground spices until well combined.
- 2. Store the five spice powder in an airtight container in a cool, dry place.
1. Ensure the oil is at the correct temperature (170°C/340°F) before frying the chicken to achieve a crispy outer coating.
2. Be cautious of basil splatter when adding basil leaves to the hot oil. The water content in the leaves can cause the oil to splatter, so it's essential to add the basil quickly and use a lid to block any splatter.
3. When using chicken breast instead of thighs, keep in mind that chicken breast tends to be leaner and can dry out more easily when cooked. To prevent dryness, ensure not to overcook the chicken breast during frying. Adjust the frying time to cook the chicken breast through while maintaining a crispy exterior.
4. Allow the coated chicken to sit for the specified time before frying to ensure the coating bonds well and stays crispy.
5. Fry the chicken in batches to prevent overcrowding the wok, which can lead to uneven cooking and a less crispy texture.