Description
Taiwanese Popcorn Chicken is a flavorful and crispy fried chicken snack, featuring bite-sized pieces of marinated chicken thigh coated in coarse sweet potato flour and fried to golden perfection. Enhanced with aromatic basil and a blend of five spice powder, white pepper, salt, and sugar seasoning, this dish offers a savory and addictive taste experience typical of Taiwanese street food.
Ingredients
Units
Scale
Chicken
- 1 lb chicken thigh, cut into 2" pieces
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1/2 tsp white pepper
- 1/2 tbsp Shaoxing wine
- 1 egg white
- 2 cups coarse sweet potato flour
Seasoning
- 1/2 tsp five spice powder
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1/2 tsp sugar
Miscellaneous
- 1 cup fresh basil leaves
Instructions
- Prepare the chicken: Cut 1 lb chicken thigh into uniform 2-inch bite-sized pieces to ensure even cooking.
- Marinate the chicken: In a bowl, combine chicken pieces with soy sauce, grated ginger, grated garlic, white pepper, Shaoxing wine, and egg white. Mix well to coat all pieces. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
- Mix the seasoning: In a small bowl, combine five spice powder, white pepper, salt, and sugar. Set aside this seasoning blend to be used after frying.
- Coat the chicken: Dredge each marinated chicken piece thoroughly in the coarse sweet potato flour, pressing the flour onto the surface to ensure no spots are left uncovered. This coating yields the signature extra crispy texture of Taiwanese popcorn chicken.
- Heat oil and fry: Heat neutral oil (such as avocado, peanut, canola, or vegetable oil) to 350°F (175°C) in a deep pan or fryer. Fry chicken pieces in batches for 3-4 minutes until golden brown and cooked through.
- Add fresh basil: In the final 30 seconds of frying each batch, add fresh basil leaves to the hot oil to quickly fry them until crispy and fragrant.
- Season and serve: Immediately after frying, transfer the chicken and basil leaves to a plate lined with paper towels to drain excess oil. While still hot, sprinkle the prepared seasoning mix generously over the chicken. Serve hot for the best taste and crunch.
Notes
- Use a neutral oil with a high smoke point like avocado, peanut, canola, or vegetable oil for frying to avoid burnt flavors.
- Marinating the chicken for at least 30 minutes is crucial to infuse maximum flavor.
- Opt for boneless, skinless chicken thighs for juicier, more flavorful results than chicken breasts.
- The coarse sweet potato flour is key to achieving the traditional crispy exterior and signature texture.
- Maintain the oil temperature at approximately 350°F to ensure quick frying and prevent sogginess.
- Season the popcorn chicken immediately after frying to keep the flavors vibrant and the coating crispy.
Nutrition
- Serving Size: 1 serving (approx. 4 oz)
- Calories: 320
- Sugar: 1.5 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg
