Taiwanese Popcorn Chicken

Ingredients

• 1.5 lb chicken thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
• 4 garlic (cloves, minced)
• 1 tbsp ginger (freshly grated)
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp five-spice powder
• 1 tsp sugar
• 0.5 tsp white pepper
• 1 egg (beaten)
• 1 cup coarse sweet potato starch (for coating)
• 2 cup neutral oil (for deep frying (e.g., vegetable or canola))
• 1 cup Thai basil (fresh leaves, thoroughly dried)
• salt and pepper seasoning (mix of salt, white pepper, and a pinch of five-spice for finishing)

Steps

1. 1

   In a large mixing bowl, combine the bite-sized chicken pieces with minced garlic, grated ginger, soy sauce, Shaoxing wine, five-spice powder, sugar, and white pepper.

2. 2

   Mix well to ensure every piece of chicken is coated, then cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for better flavor.

3. 3

   Add the beaten egg to the marinated chicken and stir until well incorporated; this acts as a binder for the starch.

4. 4

   Dredge each piece of chicken in the coarse sweet potato starch, pressing firmly to ensure a thick, even coating. Let the coated chicken rest for 5 minutes so the starch hydrates and sticks better.

5. 5

   Heat about 2 inches of oil in a wok or deep skillet to 350°F (175°C).

6. 6

   Carefully add the chicken in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes until the chicken is golden brown and cooked through.

7. 7

   Remove the chicken with a slotted spoon and drain on a wire rack or paper towels.

8. 8

   Carefully drop the fresh Thai basil leaves into the hot oil. Stand back as they will splatter. Fry for 10-20 seconds until translucent and crispy, then remove immediately.

9. 9

   Toss the fried chicken and crispy basil together in a bowl. Sprinkle generously with the salt and pepper seasoning mix while still hot.

Notes

Ensure the basil leaves are completely dry before frying to minimize oil splattering. Coarse sweet potato starch is essential for the authentic 'bumpy' texture; cornstarch or flour will result in a different crust.

Nutrition per serving

• appetizer
• snack
• street food
• fried chicken
• Taiwanese
• crispy
• spicy