Description
Taiwanese Popcorn Chicken is a crispy and flavorful street food favorite, seasoned with five-spice powder, garlic, and Thai basil, perfect for snacking or as an appetizer.
Ingredients
Units
Scale
- 500g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon minced garlic
- 1 egg
- 1 cup sweet potato starch (or cornstarch)
- Fresh Thai basil leaves
- Oil for deep frying
- Salt to taste
Instructions
- In a bowl, marinate the chicken with soy sauce, rice wine, sesame oil, five-spice powder, white pepper, garlic powder, and minced garlic. Let it sit for at least 30 minutes or overnight for better flavor.
- Heat oil in a deep pan or fryer to 175°C (350°F).
- Add the egg to the marinated chicken and mix well.
- Coat the chicken pieces in sweet potato starch, pressing slightly to ensure it adheres well.
- Fry the chicken in batches until golden brown and crispy, about 5-6 minutes. Remove and drain on paper towels.
- Fry Thai basil leaves for a few seconds until crispy. Be careful as they may splatter.
- Toss the fried chicken with crispy basil and a pinch of salt before serving.
Notes
- For extra crispiness, double-fry the chicken.
- Serve with a side of sweet chili sauce or garlic soy dipping sauce.
- Use chicken thighs for juicier texture, but breasts can be substituted.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg