Crispy and flavorful Taiwanese-style popcorn chicken that's perfect for snacking or as a main dish. Marinated in a blend of soy sauce and spices, then coated with a crunchy exterior.
Preparation time
40min
Cooking time
10min
Ingredients
4 Servings
- 1 handful basil leaves
- 500 g chicken thighs
- 0.5 cup cornstarch
- 1 tsp five spice powder
- 3 cloves garlic
- 500 ml oil
- 1 tbsp rice wine
- 1 tsp salt
- 2 tbsp soy sauce
- 0.5 cup sweet potato starch
- 0.5 tsp white pepper
Directions
Step 1
Cut the chicken thighs into bite-sized pieces.
Step 2
In a bowl, mix soy sauce, rice wine, minced garlic, five spice powder, white pepper, and salt.
Step 3
Add the chicken pieces to the marinade and mix well. Let it marinate for at least 30 minutes.
Step 4
In a separate bowl, combine cornstarch and sweet potato starch.
Step 5
Dredge the marinated chicken pieces in the starch mixture to coat them evenly.
Step 6
Heat the oil in a deep fryer or a heavy-bottomed pot to 180°C (350°F).
Step 7
Fry the chicken pieces in batches until golden brown and crispy, about 5-6 minutes.
Step 8
Remove the chicken and drain on paper towels.
Step 9
Quickly fry the basil leaves in the hot oil for a few seconds until crispy.
Step 10
Serve the popcorn chicken hot, garnished with the crispy basil leaves.