Taiwanese Fried Chicken or Popcorn Chicken
Taiwanese Fried Chicken or Popcorn Chicken
Ingredients
For the Chicken
- 500 g chicken thighs, cut into bite-sized pieces
For the Marinade
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon five spice powder
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- 1 egg
- 1 tablespoon cornstarch
For the Coating
- 1 cup sweet potato starch
- 1/2 cup cornstarch
For the Dry Rub
- 1 teaspoon five spice powder
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 1 teaspoon chili flakes, optional
For Frying
- oil, for deep frying
- basil leaves, for garnish
Instructions
- 1
Cut 500g of chicken thighs into bite-sized pieces.
⏱️ 5 min
- 2
In a bowl, combine the chicken pieces with all the marinade ingredients: 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon five spice powder, 1 teaspoon white pepper, 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon garlic powder, 1 tablespoon ginger powder, 1 egg, and 1 tablespoon cornstarch. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min
- 3
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate.
⏱️ 30 min
- 4
In a separate bowl, mix together 1 cup sweet potato starch and 1/2 cup cornstarch for the coating.
⏱️ 2 min
- 5
Take the marinated chicken out of the fridge. Toss the chicken pieces in the starch mixture, ensuring each piece is fully coated.
⏱️ 5 min
- 6
Heat oil for deep frying to 170°C. Carefully drop the coated chicken pieces into the hot oil and fry for 3-4 minutes until cooked through and lightly golden.
⏱️ 4 min•🌡️ 170
- 7
Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
⏱️ 1 min
- 8
Increase the oil temperature to 190°C. Return the chicken to the hotter oil and fry for another 1-2 minutes until it turns golden brown and extra crispy.
⏱️ 2 min•🌡️ 190
- 9
While the chicken is frying for the second time, combine all the dry rub ingredients in a bowl: 1 teaspoon five spice powder, 1 teaspoon white pepper, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon toasted and ground Sichuan peppercorns, and optionally 1 teaspoon chili flakes.
⏱️ 2 min
- 10
Once the chicken is done with the second fry, immediately transfer it to a clean bowl. Sprinkle the dry rub over the hot chicken and toss to coat evenly.
⏱️ 1 min
- 11
Fry some fresh basil leaves until crispy. Serve the popcorn chicken immediately, garnished with the fried basil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Taiwanese Fried Chicken or Popcorn Chicken
For the Chicken
- 500 g chicken thighs, cut into bite-sized pieces
For the Marinade
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon five spice powder
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- 1 egg
- 1 tablespoon cornstarch
For the Coating
- 1 cup sweet potato starch
- 1/2 cup cornstarch
For the Dry Rub
- 1 teaspoon five spice powder
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 1 teaspoon chili flakes, optional
For Frying
- oil, for deep frying
- basil leaves, for garnish
Instructions
- 1
Cut 500g of chicken thighs into bite-sized pieces.
⏱️ 5 min - 2
In a bowl, combine the chicken pieces with all the marinade ingredients: 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon five spice powder, 1 teaspoon white pepper, 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon garlic powder, 1 tablespoon ginger powder, 1 egg, and 1 tablespoon cornstarch. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min - 3
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate.
⏱️ 30 min - 4
In a separate bowl, mix together 1 cup sweet potato starch and 1/2 cup cornstarch for the coating.
⏱️ 2 min - 5
Take the marinated chicken out of the fridge. Toss the chicken pieces in the starch mixture, ensuring each piece is fully coated.
⏱️ 5 min - 6
Heat oil for deep frying to 170°C. Carefully drop the coated chicken pieces into the hot oil and fry for 3-4 minutes until cooked through and lightly golden.
⏱️ 4 min•🌡️ 170 - 7
Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
⏱️ 1 min - 8
Increase the oil temperature to 190°C. Return the chicken to the hotter oil and fry for another 1-2 minutes until it turns golden brown and extra crispy.
⏱️ 2 min•🌡️ 190 - 9
While the chicken is frying for the second time, combine all the dry rub ingredients in a bowl: 1 teaspoon five spice powder, 1 teaspoon white pepper, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon toasted and ground Sichuan peppercorns, and optionally 1 teaspoon chili flakes.
⏱️ 2 min - 10
Once the chicken is done with the second fry, immediately transfer it to a clean bowl. Sprinkle the dry rub over the hot chicken and toss to coat evenly.
⏱️ 1 min - 11
Fry some fresh basil leaves until crispy. Serve the popcorn chicken immediately, garnished with the fried basil.
⏱️ 1 min