Taiwanese Popcorn Chicken
User Reviews
5.0
9 reviews
Excellent
Taiwanese Popcorn Chicken
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This recipe for Taiwanese Popcorn Chicken yields a crunchy yet tender bite-sized pieces flavored with aromatic Chinese five spice powder and Thai basil.
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Ingredients
Chicken & marinade:
- 500 g chicken thigh cut into small pieces
- 6 cloves fresh garlic grated
- 2 tablespoon green onion chopped
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- ¼ teaspoon sea salt
- ¼ teaspoon white pepper
- 1 teaspoon garlic powder
- 2 teaspoon Chinese five-spice powder
- ½ teaspoon ground Sichuan peppercorn
- ½ teaspoon coriander powder
- 1 tablespoon cornstarch
Wet batter:
- 1 large egg beaten
Dry coating:
- 1 C sweet potato starch
- 1 ½ teaspoon baking powder
For frying:
- 3-4 C peanut oil or high-smoke point frying oil
- few sprigs Thai basil
Seasoning mixture: (you will have a little extra)
- ¼ teaspoon sea salt
- ¼ teaspoon white pepper
- ¼ teaspoon garlic powder
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon ground Sichuan peppercorn
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Instructions
Prepare the chicken:
- In a large bowl, add chicken pieces and mix in all the seasonings (fresh garlic, green onion, soy sauce, Shaoxing wine, salt, white pepper, garlic powder, Chinese 5-spice powder, ground Sichuan peppercorn, coriander powder, and cornstarch).
- Stir well to incorporate the mixture.
- Let the chicken marinate in the fridge for 20-30 minutes, or overnight.
Prepare the wet and dry batter:
- In a shallow dish, lightly beat an egg.
- In a separate shallow dish, whisk together sweet potato flour and baking powder.
Make the seasoning mixture:
- In a small bowl, combine salt, white pepper, garlic powder, 5-spice powder and ground Sichuan peppercorn. Mix together and set aside.
Coat the chicken:
- Take pieces of chicken and lightly dip into the egg first, and then place into the sweet potato flour to coat.
- Repeat with the remainder.
Fry the basil:
- Heat up a pot of oil over medium-high heat to 330°F/166°C.
- Add in the Thai basil leaves, and fry for 30 seconds, until crisp.
- Remove and place on paper towel to drain.
Deep fry the chicken:
- Heat the frying oil to a temperature of 330°F/166°C (check with a kitchen thermometer).
- Add in the chicken pieces, and fry in small batches, until lightly brown, about 3-4 minutes.
- Remove chicken pieces and drain on a wire rack on paper towel.
- Repeat with the remaining chicken.
- Once all the chicken has been fried, increase the frying oil temperature to 350°F/177°C.
- Fry the chicken pieces a second time (again, in small batches), until golden brown, another 3-4 minutes.
- Remove the fried popcorn chicken onto a wire rack lined with paper towel.
- Repeat with the remainder.
- Transfer the fried chicken into a basket and sprinkle with seasoning mixture (or toss chicken in a bowl with seasoning -- you may not need all the seasoning mixture).
- Serve immediately.
Nutrition Information
Show Details
Calories
536kcal
(27%)
Carbohydrates
59g
(20%)
Protein
23g
(46%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
163mg
(54%)
Sodium
825mg
(34%)
Potassium
342mg
(10%)
Fiber
2g
(8%)
Sugar
0.2g
(0%)
Vitamin A
195IU
(4%)
Vitamin C
1mg
(1%)
Calcium
141mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 59g | 20% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 825mg | 34% |
| Potassium | 342mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 0.2g | 0% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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