Honey Mustard-Glazed Taiwanese Popcorn Chicken

Name: Honey Mustard-Glazed Taiwanese Popcorn Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 3 -4 Servings
Ingredients: 2 pounds chicken thighs; 3 garlic; 1 tablespoon soy sauce; 2 tablespoons Shaoxing wine; 1 teaspoon kosher salt; 2 tablespoons all-purpose flour; 1 egg; 14 ounces sweet potato starch; 2-3 cups canola oil; 1 handful basil; black pepper; 3 teaspoons kosher salt; 3 tablespoons honey; 2 teaspoons soy sauce; 3 teaspoons Dijon mustard; black sesame seeds

User Reviews

5

2 reviews

Excellent

Prep Time
30 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings
3 -4 Servings
Course
Main Course
Cuisine
Taiwanese

Honey Mustard-Glazed Taiwanese Popcorn Chicken

Iris Warren

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A recipe for Honey Mustard-Glazed Taiwanese Popcorn Chicken! Pieces of marinated chicken are coated in sweet potato starch and fried until golden.

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Ingredients

Servings

Chicken:

2 pounds chicken thighs 907 grams) boneless, skinless
3 garlic minced, cloves
1 tablespoon soy sauce 15 milliliters
2 tablespoons Shaoxing wine or mirin or sake, (30 milliliters
1 teaspoon kosher salt
2 tablespoons all-purpose flour 16 grams
1 egg large, white
14 ounces sweet potato starch 400 grams
2-3 cups canola oil or vegetable oil or any other oil with a high smoke point, (473-710 milliliters
1 handful basil fresh leaves
black pepper freshly ground

Glaze:

3 teaspoons kosher salt
3 tablespoons honey
2 teaspoons soy sauce
3 teaspoons Dijon mustard

Topping:

black sesame seeds or white sesame seeds

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Instructions

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Marinate the Chicken:

Cut the chicken thighs into halves (for larger pieces) or thirds (for smaller pieces) so you have roughly even chunks.
In a large mixing bowl, stir together the garlic, soy sauce, cooking wine, salt, flour, and egg white.
Add the chicken pieces, cover the bowl, and marinate in the fridge for at least 1 hour and up to overnight.

Make the Glaze:

In a small bowl, whisk together the salt, honey, soy sauce, and mustard and set aside.

Coat the Chicken:

Pour the sweet potato starch into a large mixing bowl.
Remove the chicken from the marinade.
Dip a chicken piece into the starch, turning to coat, and then set aside on a plate. Repeat for all the chicken pieces.

Fry the Chicken:

Fill a large Dutch oven or heavy pot with 2 to 3 cups of oil (to reach a depth of about 3 inches/7.6 centimeters) and throw in a handful of basil.
Set over high heat and warm until the oil reaches 350˚F to 375˚F (180-190˚C). The oil is ready when you start to see a light simmering of bubbles around the basil leaves.
Take the basil out with a mesh strainer, set aside for garnish, and turn the heat down to low-medium.
Fry the chicken in batches, turning as necessary, until lightly golden brown, 2 to 3 minutes per batch. Remove the chicken pieces with a mesh strainer and transfer to the prepared tray lined with paper towels.
When all the chicken has had its first fry, turn the heat up to high to get the oil to 385 to 395˚F (195-200˚C).
For the final fry, place the chicken pieces back in the pot and flash fry for 30 seconds to 1 minute, until golden brown.
Transfer the chicken back to the paper towels to drain.
In a large mixing bowl, toss the chicken with a sprinkle of salt and pepper.

Glaze the Chicken:

Pour the glaze into the bowl with the fried chicken and toss until evenly coated.
Top the chicken with sesame seeds, garnish with fried basil, and serve warm.