Description
Crispy and flavorful, this Taiwanese popcorn chicken is a delicious and memorable dish perfect for gatherings.
Ingredients
Scale
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 tsp five-spice powder
- 3 cloves garlic, minced
- 1/2 cup fresh basil (Thai basil preferred)
- 1/2 cup cornstarch
- 1/2 cup rice flour
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
- Prepare the Chicken: In a bowl, season chicken pieces with five-spice powder, minced garlic, salt, and pepper. Let marinate for at least 30 minutes.
- Coat the Chicken: In another bowl, mix cornstarch and rice flour. Dredge marinated chicken in the mixture until thoroughly coated.
- Heat the Oil: In a deep pot, heat oil to 350°F (175°C).
- Fry the Chicken: Fry chicken pieces in batches for 5-6 minutes until golden brown. Remove and drain on paper towels.
- Add the Herbs: In the last minute of frying, add fresh basil to the oil for crisping and flavor.
- Serve Hot: Serve with a sprinkle of five-spice powder and sweet chili sauce for dipping.
Notes
For optimum crunch, let the coated chicken rest for a few minutes before frying. Avoid overcrowding the pan for best frying results.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Keywords: popcorn chicken, Taiwanese food, fried chicken, night market, crispy chicken