Taiwanese Popcorn Chicken
Taiwanese Popcorn Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon garlic, grated
- 1 teaspoon ginger, grated
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon MSG, (optional)
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon white pepper
For the Coating
- 1/4 cup cornstarch
- 2 egg whites
- 1 1/2 cups sweet potato starch, or tapioca starch (coarse variety recommended)
For Deep Frying
- 4 cups neutral oil, such as canola, vegetable, or peanut oil
- 1 cup Thai basil leaves
For the Seasoning Mix
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon red pepper flakes, (optional, for spice)
- 1/2 teaspoon salt
- 1/4 teaspoon MSG, (optional)
Instructions
- 1
In a glass bowl, combine the bite-sized chicken thighs with light soy sauce, Shaoxing wine, grated garlic, grated ginger, salt, granulated sugar, MSG (if using), Chinese five-spice powder, and white pepper. Mix thoroughly by hand until all chicken pieces are well coated.
⏱️ 5 min
- 2
Cover the bowl and refrigerate the chicken to marinate for at least 2 hours, or preferably overnight, to allow the flavors to deepen.
⏱️ 120 min
- 3
While the chicken is marinating, prepare the seasoning mix. In a small glass bowl, combine Chinese five-spice powder, white pepper, red pepper flakes (if using), salt, and MSG (if using). Mix with a spoon until all ingredients are evenly distributed. Set aside.
⏱️ 5 min
- 4
Once the chicken has marinated, add the cornstarch and egg whites to the marinated chicken. Mix by hand until the chicken pieces are evenly coated.
⏱️ 5 min
- 5
Pour the sweet potato starch (or tapioca starch) into a rectangular dish or tray. Add the coated chicken pieces to the starch and thoroughly coat each piece by hand, ensuring they are fully covered. Shake off any excess starch.
⏱️ 10 min
- 6
Heat the neutral oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add about half of the coated chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 5 to 6 minutes, gently moving the chicken around occasionally to prevent sticking and ensure even cooking.
⏱️ 6 min•🌡️ 350
- 7
Using a spider strainer, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. Repeat with the remaining chicken.
⏱️ 2 min
- 8
Increase the oil temperature to 375°F. Return all the fried chicken to the hot oil for a second fry. Fry until the chicken is lightly golden brown and extra crispy, about 2-3 minutes. Remove the chicken with a spider strainer and place it back on the wire rack.
⏱️ 3 min•🌡️ 375
- 9
Carefully add the Thai basil leaves to the hot oil. Immediately cover the pot with a lid to prevent oil splatters and burns. Fry the basil leaves until crispy, about 30 seconds to 1 minute. Remove the fried basil leaves with a spider strainer and place them on a paper towel-lined plate to drain.
⏱️ 1 min•🌡️ 375
- 10
Place the double-fried chicken in a large metal bowl. Sprinkle the prepared seasoning mix over the chicken and toss until evenly coated. Top with the crispy fried Thai basil leaves.
⏱️ 3 min
- 11
Serve immediately and enjoy your Taiwanese Popcorn Chicken!
Kitchen Tools
Nutrition Facts (per serving)
Taiwanese Popcorn Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon garlic, grated
- 1 teaspoon ginger, grated
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon MSG, (optional)
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon white pepper
For the Coating
- 1/4 cup cornstarch
- 2 egg whites
- 1 1/2 cups sweet potato starch, or tapioca starch (coarse variety recommended)
For Deep Frying
- 4 cups neutral oil, such as canola, vegetable, or peanut oil
- 1 cup Thai basil leaves
For the Seasoning Mix
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon red pepper flakes, (optional, for spice)
- 1/2 teaspoon salt
- 1/4 teaspoon MSG, (optional)
Instructions
- 1
In a glass bowl, combine the bite-sized chicken thighs with light soy sauce, Shaoxing wine, grated garlic, grated ginger, salt, granulated sugar, MSG (if using), Chinese five-spice powder, and white pepper. Mix thoroughly by hand until all chicken pieces are well coated.
⏱️ 5 min - 2
Cover the bowl and refrigerate the chicken to marinate for at least 2 hours, or preferably overnight, to allow the flavors to deepen.
⏱️ 120 min - 3
While the chicken is marinating, prepare the seasoning mix. In a small glass bowl, combine Chinese five-spice powder, white pepper, red pepper flakes (if using), salt, and MSG (if using). Mix with a spoon until all ingredients are evenly distributed. Set aside.
⏱️ 5 min - 4
Once the chicken has marinated, add the cornstarch and egg whites to the marinated chicken. Mix by hand until the chicken pieces are evenly coated.
⏱️ 5 min - 5
Pour the sweet potato starch (or tapioca starch) into a rectangular dish or tray. Add the coated chicken pieces to the starch and thoroughly coat each piece by hand, ensuring they are fully covered. Shake off any excess starch.
⏱️ 10 min - 6
Heat the neutral oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add about half of the coated chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 5 to 6 minutes, gently moving the chicken around occasionally to prevent sticking and ensure even cooking.
⏱️ 6 min•🌡️ 350 - 7
Using a spider strainer, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. Repeat with the remaining chicken.
⏱️ 2 min - 8
Increase the oil temperature to 375°F. Return all the fried chicken to the hot oil for a second fry. Fry until the chicken is lightly golden brown and extra crispy, about 2-3 minutes. Remove the chicken with a spider strainer and place it back on the wire rack.
⏱️ 3 min•🌡️ 375 - 9
Carefully add the Thai basil leaves to the hot oil. Immediately cover the pot with a lid to prevent oil splatters and burns. Fry the basil leaves until crispy, about 30 seconds to 1 minute. Remove the fried basil leaves with a spider strainer and place them on a paper towel-lined plate to drain.
⏱️ 1 min•🌡️ 375 - 10
Place the double-fried chicken in a large metal bowl. Sprinkle the prepared seasoning mix over the chicken and toss until evenly coated. Top with the crispy fried Thai basil leaves.
⏱️ 3 min - 11
Serve immediately and enjoy your Taiwanese Popcorn Chicken!