Taiwanese Popcorn Chicken

Taiwanese popcorn chicken, a variation of bite-sized crispy chicken is characterized by a crispy, golden-brown coating, juicy meat and bold flavor from a marinade, with a dusting of seasonings with fried basil leaves.

Course Appetizer

Cuisine Asian, Taiwanese

Prep Time 35

Cook Time 25

Servings

Calories 512kcal

Author Kylie Mazon-Chambers

Ingredients

For the topping spice mix:

¼ teaspoon Chinese five spice powder
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
½ teaspoon granulated sugar

For the chicken:

1½ pounds boneless, skinless chicken thighs, cut into 1” pieces
2 tablespoons soy sauce
1 teaspoon minced ginger
2 cloves minced garlic
1 teaspoon Chinese five spice powder
¼ teaspoon ground white pepper
Vegetable oil, as needed, for frying
1 egg white beaten
¾ cup tapioca flour also called tapioca starch
¼ cup rice flour
1 cup fresh Thai basil leaves or Italian basil

US Customary - Metric

Instructions

For the topping spice mix:

In a small bowl stir together the Chinese five spice powder, black pepper, salt and sugar.

For the chicken:

In a large mixing bowl, toss the chicken with the soy sauce, ginger, garlic, Chinese five spice powder and white pepper. Let marinate for at least 30 minutes and up to overnight.
When ready to fry, heat oil in a large cast iron pan or Dutch oven (it should be enough oil to reach 1” (2.5cm) up the side of the pot or pan). Heat oil to 350ºF (180ºC).
Add the egg white and toss to combine. Next add the tapioca flour and rice flour. Mix to combine to create a batter for the chicken.
Working in batches, add the chicken to the oil and fry until golden brown and crispy, about 5 to 7 minutes. Transfer to a paper towel-lined plate or a cooling rack set over a baking sheet to drain. Repeat with the remaining chicken until it’s all been fried. Let cool for 10 minutes.
Increase the oil to 375ºF (190ºC). Add the chicken back into the hot oil to double fry until golden brown and extremely crispy, about an additional 3 minutes. Add the basil and fry until translucent and crisp, about 1 minute. Remove all to a large bowl.
Toss the chicken in the topping spice mix and half of the fried basil. Add to a serving platter and scatter the remaining fried basil over the top. Serve immediately.

Notes

Try adding a bit of MSG to the seasoning blend for tossing the chicken.

Nutrition