Description
Taiwanese Popcorn Chicken is a crispy and flavorful street food favorite, marinated in aromatic spices and deep-fried to golden perfection, often served with fresh basil leaves.
Ingredients
Units
Scale
- 500g boneless chicken thigh, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 1 tsp sesame oil
- 1/2 tsp five-spice powder
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 egg
- 1 cup sweet potato starch or cornstarch
- 1 cup Thai basil leaves
- Oil for deep frying
Instructions
- In a bowl, combine chicken pieces with soy sauce, rice wine, sesame oil, five-spice powder, white pepper, garlic powder, and salt. Marinate for at least 30 minutes.
- Heat oil in a deep pan to 170°C (340°F).
- Lightly beat the egg and mix it into the marinated chicken.
- Coat each piece of chicken with sweet potato starch or cornstarch.
- Fry the chicken in batches for 3-4 minutes or until golden and crispy. Remove and drain on paper towels.
- Quickly fry the Thai basil leaves for 5-10 seconds until crisp. Be cautious as they may splatter.
- Serve the chicken hot with crispy basil on top.
Notes
- Sweet potato starch gives a crispier texture than cornstarch.
- For extra flavor, sprinkle with chili powder or salt and pepper after frying.
- Ensure oil is hot enough to avoid soggy chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 105mg