Taiwanese Street-Style Popcorn Chicken

Watch it being made

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Ingredients

• boneless, skinless chicken thighs

  106 g

• light soy sauce

  ½ tablespoon light soy sauce

• garlic powder

  ½ tablespoon garlic powder

• Chinese five spice powder

  ½ tablespoon Chinese five spice powder

• ground white pepper

  ½ teaspoon ground white pepper

• kosher salt

  ½ teaspoon kosher salt

• cornstarch

  0.5 tbsp

• coarse sweet potato flour

  0.5 tbsp

• neutral oil

  Neutral oil, for frying

• fresh thai basil

  10 g

• ground white pepper

  0.5 tsp

• kosher salt

  ½ teaspoon kosher salt

• Chinese five spice powder

  ½ teaspoon Chinese five spice powder

• cayenne pepper

  Cayenne pepper, to taste

Instructions

1. 1

   Cube the chicken into bite-sized pieces.

2. 2

   Transfer the chicken to a medium bowl. Add the soy sauce, garlic powder, five spices, white pepper, and salt and mix until evenly coated. Cover and refrigerate for 1 hour.

   ½ tablespoon light soy saucelight soy sauce½ tablespoon garlic powdergarlic powder½ teaspoon ground white pepperground white pepper½ teaspoon kosher saltkosher salt
3. 3

   In a separate medium bowl, combine the cornstarch and coarse sweet potato flour.

   0.5 tbspcornstarch0.5 tbspcoarse sweet potato flour
4. 4

   Add the chicken to the flour mixture and toss to coat.

   0.5 tbspcoarse sweet potato flour
5. 5

   In a deep pot, heat 3 inches of oil over medium heat until the temperature reaches 350°F (150°C). Set a wire rack over a baking sheet.

   Neutral oil, for fryingneutral oil
6. 6

   While the oil is heating, make the spice mix: In a small bowl, stir together the white pepper, salt, five spice, and cayenne.

   Neutral oil, for fryingneutral oil½ teaspoon ground white pepperground white pepper½ teaspoon kosher saltkosher salt
7. 7

   Drop a handful of Thai basil into the hot oil. Fry for 30 seconds, until starting to crisp. Remove from the hot oil with a slotted spoon and transfer to the wire rack.

   10 gfresh thai basilNeutral oil, for fryingneutral oil
8. 8

   Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil for 3–5 minutes, until golden brown and crispy. Transfer to the wire rack to drain.

   Neutral oil, for fryingneutral oil
9. 9

   Transfer the chicken and crispy Thai basil to a large bowl. Sprinkle with the spice mix and gently toss to combine.

   10 gfresh thai basil
10. 10

    Transfer to a plate and serve hot.

11. 11

    Enjoy!