Taiwanese Popcorn Chicken
Crispy Taiwanese Popcorn Chicken is a crunchy, salty snack made with marinated chicken thighs, fried to perfection with a delightful hint of garlic and five spice seasoning.
Ingredients
For the marinade
- 1.5 pounds boneless chicken thighs, cut into 1 inch chunks Thighs are recommended for juiciness.
- 3 cloves garlic, grated or minced
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sugar
- 1 teaspoon five spice powder Essential for authentic flavor.
- 1 teaspoon white pepper (or black pepper) White pepper is preferred for its sharpness.
- 1/2 teaspoon salt Adjust to taste.
- 1 large egg
For the coating
- 1/2 cup sweet potato starch (or potato starch) Preferred for a lighter crunch.
- 1/3 cup cornstarch
- Neutral oil for frying Canola, peanut, or vegetable oil is suitable.
- A handful fresh basil leaves Optional but adds flavor.
Instructions
Marination
- In a bowl, mix garlic, soy sauce, rice wine, sugar, five spice, pepper, salt, and egg.
- Add chicken and stir until well coated. Cover and marinate for at least 30 minutes, ideally 2 hours.
Coating
- In another bowl, mix sweet potato starch and cornstarch.
- Toss the marinated chicken in the starch mixture until well coated.
Frying
- Heat oil in a pot or deep pan to about 350°F.
- Fry chicken in small batches for 3 to 4 minutes until lightly golden. Remove and rest on a rack or paper towels.
- Increase heat slightly and fry the chicken a second time for 1 to 2 minutes for extra crunch.
- If using basil, toss in a handful for a few seconds until crispy.
- Sprinkle with extra pepper and salt while hot.
Notes
Double frying is crucial for achieving maximum crunch. Adjust seasoning to your taste and serve with simple dips like chili sauce or spicy mayo.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 1gSugar: 1g