Description
Experience the authentic taste of Taiwanese street food with this easy-to-make Taiwanese Popcorn Chicken recipe. Crispy on the outside and juicy on the inside, this dish is flavored with a blend of soy sauce, garlic, and five-spice powder, then double-fried for extra crunch. Enhanced by crispy Thai basil, this snack is perfect for sharing with guests or enjoying as a flavorful appetizer.
Ingredients
Chicken Marinade
- 6 pieces boneless chicken thighs, skin on, cut into 1-inch cubes
- 2½ tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon five-spice powder
Batter and Coating
- 1 large egg
- 3½ tablespoons rice flour
- 2 cups tapioca starch
Additional
- 1½ cups Thai basil
- Oil, for frying (vegetable oil or peanut oil recommended)
Instructions
- Marinate Chicken: Combine the chicken cubes with soy sauce, minced garlic, and five-spice powder in a bowl. Mix well and let marinate for 20 minutes to allow the flavors to penetrate the meat.
- Prepare Batter: After marination, add the rice flour and cracked egg to the chicken. Mix thoroughly until each piece is coated in a wet batter, ensuring even coverage.
- Coat with Tapioca Starch: Roll each battered chicken piece thoroughly in tapioca starch. Let the coated chicken rest for 5 to 7 minutes to help the starch adhere better, which improves crispiness during frying.
- Fry Thai Basil: Heat oil in a pan over medium-high heat until hot. Add the Thai basil leaves and fry for 30 seconds to 1 minute until crispy and fragrant. Remove the basil and set aside; this also infuses the oil with basil flavor.
- First Frying of Chicken: Add the coated chicken pieces to the hot oil and fry for 4 to 5 minutes, or until they turn golden brown and are cooked through internally.
- Double Fry for Crispiness: Optionally, increase the heat to high and refry the chicken for an additional 1 minute. This double frying step ensures an ultra-crispy texture. Briefly refry the Thai basil for about 30 seconds to refresh crispiness.
- Serve: Remove the chicken and basil from the oil and drain on paper towels. Optionally sprinkle with your favorite seasoning mix. Serve immediately while hot and crispy to enjoy the full flavor and texture.
Notes
- Using skin-on chicken thighs helps keep the meat juicy and flavorful.
- Resting the coating before frying is crucial for adhesion and crispiness.
- Double frying is optional but highly recommended for the best texture.
- Thai basil adds a wonderful aromatic flavor and is a must for authenticity.
- Ensure oil temperature is hot enough before frying to prevent greasy chicken.
- Use a neutral oil with a high smoke point such as vegetable or peanut oil for best results.
