Description
A deliciously crispy snack or standout dish, this Taiwanese Popcorn Chicken features tender chicken coated in a flavorful, crunchy crust, ideal for gatherings.
Ingredients
Scale
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup sweet potato starch or cornstarch
- 2 cloves garlic, minced
- 1 tsp Chinese five spice powder
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp ground black pepper
- 1 egg, beaten
- Oil for frying
- Fresh basil leaves (optional, for garnish)
Instructions
- Mix the minced garlic, Chinese five spice powder, salt, white pepper, and black pepper in a bowl.
- Add the bite-sized chicken pieces to the bowl and ensure they’re well coated. Marinate for at least 30 minutes.
- Place the sweet potato starch or cornstarch in a separate bowl.
- Dip each marinated chicken piece into the beaten egg, then coat it thoroughly with the starch.
- Heat oil in a deep pan or fryer to 350°F (175°C).
- Fry the chicken in batches for about 4-5 minutes, or until golden brown and crispy, then remove and drain on paper towels.
- If desired, fry the fresh basil leaves until crispy for garnish.
- Serve hot and enjoy!
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) for about 10-15 minutes for optimal crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 0g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg