Taiwanese Popcorn Chicken
The best type of popcorn chicken in my opinion and it is very easy to make at home.
Ingredients
- 6 boneless skinless chicken thighs
- 1½ tbsp soy sauce
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp five spice powder
- 1 knob grated ginger
- 2 cloves grated garlic
- 1 large egg
- 1½ tbsp corn starch
- 1 cup coarse sweet potato or tapioca starch
- 1 handful Thai basil leaves
Seasoning salt
- 1 tsp salt
- ½ tsp white pepper
- ½ tsp five spice
Instructions
- Cut chicken thighs into 1.5 inch bite size pieces.6 boneless skinless chicken thighs
- Season cut chicken with soy sauce, salt, white pepper, five spice, grated garlic & ginger, egg, and corn starch. Mix well and let marinate if you have time.1½ tbsp soy sauce, 1 tsp salt, 1 tsp white pepper, 1 tsp five spice powder, 1 knob grated ginger, 2 cloves grated garlic, 1 large egg, 1½ tbsp corn starch
- Using COARSE sweet potato or tapioca starch, coat all of our chicken well.1 cup coarse sweet potato or tapioca starch
- Deep fry at 350F for 4 minutes. Remove and fry once more at 365F for 1 minute to get extra crispy.
- Add Thai basil leaves into the oil to fry for 20 seconds. The oil will pop for about 5 seconds so be carful.1 handful Thai basil leaves
- Toss chicken with fried basil and finishing with seasoning salt as needed.1 tsp salt, ½ tsp white pepper, ½ tsp five spice