Taiwanese Popcorn Chicken
Experience the irresistible crunch and bold flavors of Taiwanese Popcorn Chicken, a beloved street food favorite that's perfect for snacking or sharing. This recipe transforms tender, bite-sized chicken thighs into golden, crispy morsels, thanks to a flavorful marinade featuring soy sauce, rice wine, garlic, ginger, five-spice powder, and white pepper. Coated in a unique blend of cornstarch and sweet potato starch, the chicken achieves a signature crispy texture that sets it apart. Deep-fried to perfection and garnished with fragrant, crisp Thai basil leaves, this dish is a tantalizing combination of savory and aromatic. Whether you're enjoying it as a casual appetizer or a crowd-pleasing party snack, Taiwanese Popcorn Chicken delivers bold authenticity straight to your table. Perfectly seasoned and easy to make, it's a must-try for fans of Asian comfort food!
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Recipe Information
Ingredients
- 500 grams chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 2 cloves garlic
- 1 teaspoon ginger
- 1 teaspoon five-spice powder
- 0.5 teaspoon white pepper
- 2 tablespoons cornstarch
- 1 cup sweet potato starch
- 1 large egg
- 4 cups vegetable oil
- 1 cup Thai basil leaves
- 0.5 teaspoon salt
Instructions
Cut the chicken thighs into bite-sized pieces and set them aside in a large bowl.
In a separate small bowl, combine the soy sauce, rice wine, finely minced garlic, grated ginger, five-spice powder, and white pepper to make the marinade.
Pour the marinade over the chicken pieces, mix well to coat evenly, and let the chicken marinate for at least 20 minutes.
In a shallow dish, mix the cornstarch and sweet potato starch together for coating.
Beat the egg in a small bowl and dip the marinated chicken pieces into the egg, then dredge them in the starch mixture, ensuring they are evenly coated. Set aside on a wire rack or plate.
Heat the vegetable oil in a deep fryer or deep skillet to 175°C (350°F).
Carefully fry the chicken in batches to avoid overcrowding the oil. Cook each batch for about 3-4 minutes until golden brown and crispy.
Remove the chicken from the oil using a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
In the same oil, fry the Thai basil leaves for approximately 10-15 seconds until crisp. Be cautious as the leaves may splatter.
Serve the Taiwanese Popcorn Chicken warm, topped with the crispy fried basil and a sprinkle of salt to taste.
Nutrition Facts
Calories |
9446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 899.7 g | 1153% | |
| Saturated Fat | 137.5 g | 688% | |
| Polyunsaturated Fat | 539.6 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 1.1 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 638 mg | 49% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 2653 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
