Taiwanese Popcorn Chicken
A famous night-market snack of bite-sized fried chicken, marinated in five-spice and garlic, double-fried for shattering crunch, and tossed with a handful of flash-fried Thai basil leaves. Frying the basil in the hot oil at the very end is what gives the dish its distinctive fragrance.
⏱ 40 min🍽 4 servings
snacklunch
Nutrition (per serving)
Estimated - not lab-measured
380 Calories26g Protein26g Carbs18g Fat
Ingredients
- •1.5 lb boneless chicken thighs, cut into bite-sized pieces
- •3 tbsp soy sauce
- •1 tbsp rice wine
- •1 tbsp minced garlic
- •1 tsp five-spice powder
- •1 tsp white pepper
- •1 egg
- •1 cup sweet potato starch (or cornstarch)
- •2 cups loosely packed Thai basil leaves
- •Vegetable oil, for deep-frying
- •Salt and five-spice powder, for dusting
Steps
- 1.Marinate the chicken pieces with soy sauce, rice wine, garlic, five-spice powder, and white pepper for at least 30 minutes, ideally longer in the fridge.
- 2.Mix the egg into the marinated chicken to help the starch adhere.
- 3.Toss the chicken pieces in sweet potato starch, coating each piece thoroughly and shaking off the excess.
- 4.Heat oil to 325°F (165°C) and fry the chicken in batches for 3-4 minutes, until cooked through but still pale golden; remove and drain.
- 5.Increase the oil temperature to 375°F (190°C) and fry the chicken a second time for 1-2 minutes, until deeply golden and shatteringly crisp - this double-fry is what gives popcorn chicken its crunch.
- 6.Drain the chicken on a rack, then quickly fry the basil leaves in the hot oil for about 10-15 seconds, just until they turn translucent and crisp - watch closely, as they burn fast.
- 7.Toss the crispy chicken and fried basil together in a large bowl.