5.0 from 15 votes
Taiwanese Fried Chicken (Popcorn Chicken)
Bite-size pieces of chicken are marinated with Szechuan peppercorns, then double breaded and fried for a dish that's crunchy, spicy, and deliciously addictive!
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 - 6 servings
Calories: 466 kcal
Course:
Main Course
Cuisine:
Asian , Taiwanese
Ingredients
- 1 ½ pounds boneless chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing rice wine or Mirin
- 1 ½ teaspoons Chinese five spice
- 1 teaspoon garlic powder
- 1 ½ teaspoon ground Szechuan peppercorns divided
- 1 ½ teaspoon salt divided
- ¼ cup tapioca flour
- ¼ cup cornstarch
- 1 large egg
- 1 cup fresh basil leaves sweet or thai
- 1 quart fry oil canola, peanut, grapeseed
Instructions
- Set out a large bowl. Cut the chicken thighs into 1 inch bite-size pieces in place in the bowl.
- Then add in the soy sauce, rice wine, Chinese five spice, garlic powder, ½ teaspoon of ground Szechuan peppercorns, ½ teaspoon of salt. Mix well and marinate for at least 20 minutes.
- Meanwhile, set a large saucepot on the stovetop. Attach a cooking thermometer to the side of the pot and pour in the oil. Set a holding plate to the side of the pot and line it with paper towels to absorb excess oil. In a small bowl, mix the remaining 1 teaspoon of ground Szechuan peppercorns and 1 teaspoon salt. Set aside.
- Once the chicken has had time to marinate, turn the stove on medium to heat the oil.
- Add tapioca flour, cornstarch, and an egg to the chicken mixture. Stir well to coat all the chicken pieces in batter. If the batter seems too thick and claylike, add 1 tablespoon of water at a time, until it has a "glue" consistency.
- Once the oil reaches 375-400°F, dump the basil leaves into the fry oil. Quickly step back, because basil leaves contain quite a bit of moisture and will POP! Then use a skimmer to stir the basil leaves for 30 to 60 seconds. Move them to the holding plate. (This step infuses basil flavor into the oil to season the chicken pieces.)
- Next, gently place 10 to 12 battered chicken pieces into the hot oil. Use the skimmer to stir the pieces so they don’t stick together. Fry the chicken for 3 to 4 minutes, until golden brown. Use the skimmer to move them to the holding plate, and repeat in two or three more small batches.
- Once all the chicken is cooked, carefully dump all the chicken pieces and basil back into the hot oil for a second fry. Stir and fry them for 30 to 60 seconds to make the breading extra crispy. Remove from the oil and immediately sprinkle with the salt and pepper seasoning.
Cup of Yum
Notes
- Serve the popcorn chicken hot as-is for a snack, or served warm with steamed rice and stir-fried vegetables.
- Popcorn chicken is best to enjoy freshly fried. But leftovers will keep well for up to 3 days stored in an airtight container in the fridge.
Nutrition Information
Serving
0.25lb
Calories
466kcal
(23%)
Carbohydrates
16g
(5%)
Protein
31g
(62%)
Fat
30g
(46%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
208mg
(69%)
Sodium
1523mg
(63%)
Potassium
436mg
(12%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
513IU
(10%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 466
% Daily Value*
| Serving | 0.25lb | |
| Calories | 466kcal | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 31g | 62% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 208mg | 69% |
| Sodium | 1523mg | 63% |
| Potassium | 436mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 513IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.