Crispiest Taiwanese Popcorn Chicken
Crispiest Taiwanese Popcorn Chicken
Ingredients
For the Popcorn Chicken
- 1 1/2 pounds boneless chicken thighs, skin on, cut into 1-inch bite-sized pieces
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon five spice powder
- 1/2 teaspoon white pepper
- 1 egg, large
- 1/4 cup corn starch
- 1 cup tapioca starch, plus more for dredging
- 1 cup Thai basil leaves, fresh
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Place the bite-sized chicken thigh pieces in a large bowl. Add the soy sauce, minced garlic, five spice powder, and white pepper. Mix thoroughly to ensure all chicken pieces are well coated.
⏱️ 3 min
- 2
Cover the bowl and let the chicken marinate at room temperature for 20 minutes. This allows the flavors to penetrate the chicken.
⏱️ 20 min
- 3
After marinating, add the egg and corn starch to the chicken. Massage the mixture well with your hands until the chicken is evenly coated and the corn starch is fully incorporated.
⏱️ 2 min
- 4
Place the tapioca starch in a shallow dish. Working in batches, thoroughly coat each piece of chicken in the tapioca starch, pressing gently to ensure a thick, even layer. Place the coated chicken on a wire rack set over a baking sheet.
⏱️ 5 min
- 5
Let the coated chicken rest for 5 minutes. This resting period is crucial for the starch coating to adhere properly, preventing it from falling off during frying and ensuring maximum crispiness.
⏱️ 5 min
- 6
While the chicken rests, heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Carefully add about one-third of the coated chicken to the hot oil, ensuring not to overcrowd the pot. Fry for 4 to 5 minutes, stirring occasionally, until the chicken is golden brown and crispy. The internal temperature should reach 165°F.
⏱️ 5 min•🌡️ 350
- 8
Once the chicken is crispy and golden, add about one-third of the fresh Thai basil leaves to the hot oil with the chicken. Continue to fry for another 1 to 2 minutes, until the basil is fragrant and crispy.
⏱️ 2 min•🌡️ 350
- 9
Using a slotted spoon or spider, remove the crispy popcorn chicken and fried basil from the oil and transfer them to a paper towel-lined plate to drain excess oil. Repeat steps 7-9 with the remaining chicken and basil in two more batches.
⏱️ 6 min
- 10
Serve immediately and enjoy your Crispiest Taiwanese Popcorn Chicken!
Kitchen Tools
Nutrition Facts (per serving)
Crispiest Taiwanese Popcorn Chicken
For the Popcorn Chicken
- 1 1/2 pounds boneless chicken thighs, skin on, cut into 1-inch bite-sized pieces
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon five spice powder
- 1/2 teaspoon white pepper
- 1 egg, large
- 1/4 cup corn starch
- 1 cup tapioca starch, plus more for dredging
- 1 cup Thai basil leaves, fresh
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Place the bite-sized chicken thigh pieces in a large bowl. Add the soy sauce, minced garlic, five spice powder, and white pepper. Mix thoroughly to ensure all chicken pieces are well coated.
⏱️ 3 min - 2
Cover the bowl and let the chicken marinate at room temperature for 20 minutes. This allows the flavors to penetrate the chicken.
⏱️ 20 min - 3
After marinating, add the egg and corn starch to the chicken. Massage the mixture well with your hands until the chicken is evenly coated and the corn starch is fully incorporated.
⏱️ 2 min - 4
Place the tapioca starch in a shallow dish. Working in batches, thoroughly coat each piece of chicken in the tapioca starch, pressing gently to ensure a thick, even layer. Place the coated chicken on a wire rack set over a baking sheet.
⏱️ 5 min - 5
Let the coated chicken rest for 5 minutes. This resting period is crucial for the starch coating to adhere properly, preventing it from falling off during frying and ensuring maximum crispiness.
⏱️ 5 min - 6
While the chicken rests, heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Carefully add about one-third of the coated chicken to the hot oil, ensuring not to overcrowd the pot. Fry for 4 to 5 minutes, stirring occasionally, until the chicken is golden brown and crispy. The internal temperature should reach 165°F.
⏱️ 5 min•🌡️ 350 - 8
Once the chicken is crispy and golden, add about one-third of the fresh Thai basil leaves to the hot oil with the chicken. Continue to fry for another 1 to 2 minutes, until the basil is fragrant and crispy.
⏱️ 2 min•🌡️ 350 - 9
Using a slotted spoon or spider, remove the crispy popcorn chicken and fried basil from the oil and transfer them to a paper towel-lined plate to drain excess oil. Repeat steps 7-9 with the remaining chicken and basil in two more batches.
⏱️ 6 min - 10
Serve immediately and enjoy your Crispiest Taiwanese Popcorn Chicken!