Go Back
–+ servings

Taiwanese Popcorn Chicken (Crispy & Juicy!)

No ratings yet
Crispy. Juicy.
Print Recipe Pin Recipe
Prep Time:40 minutes
Cook Time:10 minutes
Course: Appetizer, Main Course, Snack
Servings: 2 people
Author: Dearnomdiary

Ingredients

For popcorn chicken

  • 600 g chicken thigh (cut into bite sized pieces)
  • 2 tbsp grated garlic
  • ½ of a whisked large egg
  • 2½ tbsp soy sauce
  • 2 tbsp rice wine
  • 1 tbsp five spice powder
  • 1 tsp chili powder
  • 1 tsp white pepper
  • 1 tsp sugar
  • 2 cups tapioca starch
  • 1.5 cups Thai basil
  • Neutral oil (for frying)

Seasoning Mix

  • 2 tsp pepper salt
  • 1 tsp white pepper
  • ½ tsp chili powder
  • ½ tsp garlic powder

Instructions

For popcorn chicken

  • Start off by making the spices mix. Mix the five spice powder, chili powder, white pepper, and sugar in a small bowl. Set aside. 
  • Add the chicken in a large bowl with the grated garlic, egg, soy sauce, and rice wine. Mix it all together. Then, add the spices mix (from step 1) into the chicken mixture and combine it all together. Cover and marinate in the fridge for at least 30 mins, or up to overnight.
  • Coat each chicken piece in tapioca starch evenly and let it sit for 5 minutes to ensure the coating doesn’t fall off.
  • In a deep wok/pan over medium-high heat, heat up the neutral oil for frying. Once the oil is heated, fry the Thai basil for 30 seconds to 1 minute. Remove and set aside. This makes the oil more fragrant!
  • Fry the chicken for 5 minutes, or until golden brown and the chicken is cooked through. Remove, and deep fry for a second time for an extra 2 to 3 minutes. This makes it even crispier! Remove and place the chicken in a serving dish.

For Seasoning Mix

  • Mix all the ingredients together in a bowl and sprinkle on the chicken. Enjoy!