Taiwanese Popcorn Chicken
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1½ to 2-inch pieces
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 egg white
- 2 cups coarse sweet potato starch
- 1 cup fresh Thai or regular basil
- Neutral oil for frying
Seasoning
- ½ teaspoon five-spice powder
- ½ teaspoon white pepper
- ½ teaspoon salt
- ½ teaspoon sugar
Instructions
- In a large bowl, whisk together soy sauce, mirin, garlic powder, white pepper, and egg white. Add the chicken and toss until evenly coated. Marinate for at least 30 minutes.
- Make the seasoning. In a small bowl, stir together the five-spice powder, white pepper, salt, and sugar. Set aside.
- Place the sweet potato starch in a large bowl. Transfer the marinated chicken to the starch and toss until every piece is well coated.
- Pour about 2 inches of oil into a skillet and heat to 350°F.
- Carefully add the basil leaves and fry for 30 seconds, or until crisp. (Watch out for splattering!) Transfer to a paper towel-lined plate.
- Working in batches if needed, fry the chicken for 3 to 4 minutes, or until golden brown and cooked through. Transfer to a wire rack.
- Optional: Return the chicken and fried basil to the hot oil for about 1 minute for a crispier coating.
- Drain well, then immediately sprinkle the seasoning mixture over the hot chicken and toss until evenly coated. Serve and enjoy!
Notes
Nutrition information is an estimate only and will vary depending on the specific ingredients used, the amount of coating that adheres to the chicken, and how much oil is absorbed during frying.