Taiwanese Popcorn Chicken

Name: Taiwanese Popcorn Chicken
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: 500 g Chicken Thigh (500g boneless chicken thighs); 2 cloves Garlic (2 cloves garlic (finely chopped)); 1 tsp Ginger (1 tsp grated ginger); 2 tsp Table Salt (1 tsp salt + 1 tsp salt); 2 tsp Granulated Sugar (1 tsp sugar + 1 tsp sugar); 2 tsp Chinese Five Spice (1 tsp five spice + 1 tsp five spice); 1 tsp White Pepper (1 tsp white pepper); 1 tsp Cornstarch (1 tsp cornstarch); 1 tbsp Chinese Cooking Wine (1 tbsp Shaoxing rice wine); 1 tbsp Soy Sauce (1 tbsp soy sauce); 1 piece Egg White (1 egg white); 2 cup Potato Starch (2 cups sweet potato starch (alternatives: corn starch, rice flour)); 1 tsp Baking Powder (1 tsp baking powder); 0 pieces Vegetable Oil (cooking oil (for frying canola, sunflower etc)); 1 tsp White Peppercorn (1 tsp white peppercorn); 1 cup Basil (1 cup basil)

Taiwanese Popcorn Chicken - Dinner (Chinese)

35 minChinese

Servings4

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Dairy Free

Ingredients

For 4 servings

Chicken Thigh500 g · 500g boneless chicken thighs
Garlic2 cloves · 2 cloves garlic (finely chopped)
Ginger1 tsp · 1 tsp grated ginger
Table Salt2 tsp · 1 tsp salt + 1 tsp salt
Granulated Sugar2 tsp · 1 tsp sugar + 1 tsp sugar
Chinese Five Spice2 tsp · 1 tsp five spice + 1 tsp five spice
White Pepper1 tsp · 1 tsp white pepper
Cornstarch1 tsp · 1 tsp cornstarch
Chinese Cooking Wine1 tbsp · 1 tbsp Shaoxing rice wine
Soy Sauce1 tbsp · 1 tbsp soy sauce
Egg White1 piece · 1 egg white
Potato Starch2 cup · 2 cups sweet potato starch (alternatives: corn starch, rice flour)
Baking Powder1 tsp · 1 tsp baking powder
Vegetable Oil0 pieces · cooking oil (for frying canola, sunflower etc)
White Peppercorn1 tsp · 1 tsp white peppercorn
Basil1 cup · 1 cup basil

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Steps

1Begin with finely chopping the garlic and grating the ginger.
2Cut the chicken thighs into bite size pieces.
3In a bowl add the chicken, garlic, ginger along with all of the seasonings and the shaoxing rice wine (alternative mirin) & soy sauce.
4Mix well, cover and leave in the fridge for at least two hours.
5Crack open an egg and separate the white from the yolk.
6Add the egg white to the chicken and mix.
7Heat the cooking oil to 180c/350f.
8Place the chicken in the potato starch and coat evenly. Shake off the excess and fry.
9Fry in batches and for 2-3 minutes until a light golden brown.
10Remove from the oil and place on paper towel.
11Let the oil come back up to temperature and then fry for a second time until a deep golden brown.
12Fry the basil for 30 seconds and remove.
13Mix together the seasonings and dust over the chicken.
14Serve and enjoy!