Description
This Quick & Easy Taiwanese Popcorn Chicken recipe delivers crispy, bite-sized chicken pieces that are packed with flavor, thanks to Chinese five spice and fried basil. Ready in just 30 minutes, this dish is perfect as a main course, side dish, or snack. You can even air fry the chicken for a lighter, equally delicious alternative! Perfect for any occasion, this Taiwanese-inspired treat is sure to impress.
Ingredients
For the Chicken:
1.25 lb skinless boneless chicken thighs
1 ¼ cup potato starch or tapioca starch (or cornstarch)
¼ cup Thai basil (washed and pat dried, or substitute with Holy Basil or Italian Basil)
2 cups vegetable oil (or any neutral oil)
For the Chicken Marinade:
1 egg white
3 cloves garlic, minced
1 tablespoon regular soy sauce
2 teaspoons Shaoxing wine or dry sherry wine (or chicken broth for a non-alcoholic version)
2 teaspoons white granulated sugar
1 teaspoon Chinese five spice
½ teaspoon salt
¼ teaspoon white pepper (or black pepper)
For the Spice Mix:
½ teaspoon Chinese five spice
½ teaspoon salt
¼ teaspoon white pepper (or black pepper)
Instructions
1. Marinate the Chicken:
Dice the chicken into 1.5-inch wide bite-sized pieces (about 6 pieces per thigh).
In a large bowl, combine the chicken with the marinade ingredients and let it marinate for at least 30 minutes (up to 1 hour for more flavor).
2. Prepare the Spice Mix:
In a small bowl, mix together the ingredients for the spice mix. Set aside.
3. Dredge the Chicken:
Spread the potato starch (or tapioca starch) on a large plate or baking sheet.
Using clean, wet hands, dredge the marinated chicken pieces in the starch, massaging the starch into the chicken to form little beads on the outside.
4. Heat the Oil:
Heat vegetable oil in a large pan on medium heat to 350°F (175°C). You can use a digital instant-read thermometer to check the temperature or use a wooden utensil to check for rapid bubbles when inserted into the oil.
5. Deep Fry the Chicken:
In small batches, deep fry the chicken for 3-4 minutes, or until golden brown and crispy. Avoid overcrowding the pan to ensure crispy chicken.
Once fried, transfer the chicken to a wire rack or a plate lined with paper towels to drain excess oil.
While the chicken is still hot, quickly season with the prepared spice mix.
6. Fry the Basil:
With fresh basil in one hand and a pan lid in the other, drop the basil into the hot oil and quickly cover the pan to shield yourself from oil splashing.
Fry the basil for 10-15 seconds or until crispy, then remove with a slotted spoon.
7. Assemble and Serve:
Sprinkle the crispy basil over the seasoned chicken and serve immediately. Enjoy!
Notes
Air Frying Instructions:
Lightly spray the air fryer basket with vegetable oil.
Place the coated chicken pieces in a single layer, ensuring they are not overlapping. Air fry in small batches.
Lightly spray more oil over the chicken, and air fry at 400°F (200°C) for 5 minutes.
Flip the chicken pieces, spray with more oil, and air fry for an additional 5 minutes.
Reduce the temperature to 375°F (190°C) and shake the basket. Air fry for another 4-6 minutes, or until the chicken is golden and crispy.
For perfectly cooked chicken, ensure the internal temperature reaches 165°F (75°C).
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main course
