Quick & Easy Taiwanese Popcorn Chicken
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 as a side
-
Calories
494 kcal
-
Course
Side Dish, Main Course, Snacks
Quick & Easy Taiwanese Popcorn Chicken
Report
Super crispy, flavorful bite-size pieces of chicken seasoned with Chinese five spice and fried basil. This quick and easy Taiwanese popcorn chicken is ready in 30 minutes with simple ingredients. A great main, side, appetizer or party snack idea. I also share how to air fry the chicken in the Notes section below.
Share:
Ingredients
- 1.25 lb skinless boneless chicken thighs
- 1 ¼ cup Potato Starch or tapioca starch/cornstarch
- ¼ cup Thai basil washed and pat dried (or sub with Holy Basil/Italian Basil)
- 2 cups vegetable oil or any neutral oil
Chicken Marinade
- 1 egg white
- 3 cloves garlic minced
- 1 tablespoon Regular soy sauce
- 2 teaspoon Shaoxing wine or Dry Sherry Wine or chicken broth for a non-alcoholic version
- 2 teaspoon white granulated sugar
- 1 teaspoon Chinese five spice
- ½ teaspoon salt
- ¼ teaspoon white pepper or black pepper
Spice Mix
- ½ teaspoon Chinese five spice
- ½ teaspoon salt
- ¼ white pepper or black pepper
Instructions
- Dice chicken into 1.5-inch wide bite-sized pieces, about 6 pieces per thigh. Transfer chicken to a large bowl and marinate with marinade ingredients as listed above for at least 30 minutes.
- In a separate small bowl, combine the spice mix ingredients as listed above and set aside.
- Spread potato starch on a large plate or baking sheet. With clean wet hands, generously dredge marinated chicken into the starch massaging until beads of starch form on the outside.
- Heat vegetable oil in a large pan on medium heat to 350 F with a digital instant read thermometer. Or insert a wooden utensil into the hot oil and look for rapid bubbles.
- Deep fry chicken in small batches 3-4 minutes until golden brown and crispy. Do not overcrowd or it will result in non-crispy chicken. (If you'd like to air fry the chicken, see the Notes section below for instructions)
- Remove the fried chicken with a slotted spoon and transfer to wire rack or plate lined with paper towels to drain off excess oil. Then quickly season hot chicken with the spice mix.
- Next with fresh basil in one hand and a pan lid in the other, drop the basil into the hot oil and quickly cover to shield yourself from oil splash back. Deep fry for 10-15 seconds or until crispy.
- Remove fried basil with a slotted spoon and sprinkle over chicken. Enjoy!
Equipments used:
Notes
- The chicken only (do not air fry the basil or it'll catch fire in the air fryer) can be air fried by following these instructions:
- Note: Depending on your air fryer, the air frying time can range between models so please keep this in mind. Mine was done at 15 minutes. It's best to monitor the process.
- Lightly spray the air fryer basket with vegetable oil.
- Lightly spray the air fryer basket with vegetable oil.
- Place coated chicken pieces into the air fryer basket in a single layer (do not overlap) with enough space in between. You will need to air fry in small batches.
- Place coated chicken pieces into the air fryer basket in a single layer (do not overlap) with enough space in between. You will need to air fry in small batches.
- Lightly spray more oil over the chicken.
- Lightly spray more oil over the chicken.
- Air Fry at 400 F for 5 minutes.
- Air Fry at 400 F for 5 minutes.
- Flip each piece over, lightly spray with more oil and air fry for another 5 minutes.
- Flip each piece over, lightly spray with more oil and air fry for another 5 minutes.
- Reduce temperature to 375F giving the air fryer basket a shake. Air fry for another 4-6 minutes until golden crispy. If they're not crispy enough, air fry for another few more minutes. Cooked chicken has an internal temperature of 165 F with a digital instant read thermometer.
- Reduce temperature to 375F giving the air fryer basket a shake. Air fry for another 4-6 minutes until golden crispy. If they're not crispy enough, air fry for another few more minutes. Cooked chicken has an internal temperature of 165 F with a digital instant read thermometer.
Nutrition Information
Show Details
Calories
494kcal
(25%)
Carbohydrates
46g
(15%)
Protein
33g
(66%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.03g
Cholesterol
135mg
(45%)
Sodium
1000mg
(42%)
Potassium
905mg
(26%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
118IU
(2%)
Vitamin C
3mg
(3%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4as a side
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 135mg | 45% |
| Sodium | 1000mg | 42% |
| Potassium | 905mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
