Name: Taiwanese Popcorn Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Boneless chicken thighs, cut into bite-size pieces - 1 ½ pounds; Garlic, finely chopped - 2 cloves; Soy sauce - 1 tablespoon; Grated ginger - 2 teaspoons; Five-spice powder - 1 teaspoon; Ground white pepper, or to taste - 1 teaspoon; Salt, or to taste - 1 teaspoon; Rice vinegar - ½ teaspoon; Cayenne pepper - ½ teaspoon; Egg - 1 large; Tempura batter mix, dry, or as needed - 1 cup; Peanut oil for frying, or as needed - 2 cups; Thai basil, chopped - 1 bunch; Green onions, chopped - 2

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Taiwanese Popcorn Chicken

1. Boneless chicken thighs, cut into bite-size pieces - 1 ½ pounds

2. Garlic, finely chopped - 2 cloves

3. Soy sauce - 1 tablespoon

4. Grated ginger - 2 teaspoons

5. Five-spice powder - 1 teaspoon

6. Ground white pepper, or to taste - 1 teaspoon

7. Salt, or to taste - 1 teaspoon

8. Rice vinegar - ½ teaspoon

9. Cayenne pepper - ½ teaspoon

10. Egg - 1 large

11. Tempura batter mix, dry, or as needed - 1 cup

12. Peanut oil for frying, or as needed - 2 cups

13. Thai basil, chopped - 1 bunch

14. Green onions, chopped - 2

How to cook deliciously - Taiwanese Popcorn Chicken

1. Stage

Mix chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper together in a large bowl until well combined. Let marinate for 10 minutes.

2. Stage

Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).

3. Stage

Whisk egg in a small bowl until smooth. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg, then dredge in tempura mix, shaking off any excess.

4. Stage

Working in batches, lower chicken carefully into hot oil and fry until golden brown, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.

5. Stage

Transfer chicken to a platter and garnish with basil leaves and green onions.