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Taiwanese Popcorn Chicken

This recipe for Taiwanese Popcorn Chicken yields a crunchy yet tender bite-sized pieces flavored with aromatic Chinese five spice powder and Thai basil.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 536 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: Asian , Taiwanese

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

Instructions

Prepare the chicken:
    Cup of Yum
  1. 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).
  2. Stir well to incorporate the mixture.
  3. Let the chicken marinate in the fridge for 20-30 minutes, or overnight.
Prepare the wet and dry batter:
  1. In a shallow dish, lightly beat an egg.
  2. In a separate shallow dish, whisk together sweet potato flour and baking powder.
Make the seasoning mixture:
  1. 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:
  1. Take pieces of chicken and lightly dip into the egg first, and then place into the sweet potato flour to coat.
  2. Repeat with the remainder.
Fry the basil:
  1. Heat up a pot of oil over medium-high heat to 330°F/166°C.
  2. Add in the Thai basil leaves, and fry for 30 seconds, until crisp.
  3. Remove and place on paper towel to drain.
Deep fry the chicken:
  1. Heat the frying oil to a temperature of 330°F/166°C (check with a kitchen thermometer).
  2. Add in the chicken pieces, and fry in small batches, until lightly brown, about 3-4 minutes.
  3. Remove chicken pieces and drain on a wire rack on paper towel.
  4. Repeat with the remaining chicken.
  5. Once all the chicken has been fried, increase the frying oil temperature to 350°F/177°C.
  6. Fry the chicken pieces a second time (again, in small batches), until golden brown, another 3-4 minutes.
  7. Remove the fried popcorn chicken onto a wire rack lined with paper towel.
  8. Repeat with the remainder.
  9. 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).
  10. Serve immediately.

Nutrition Information

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

% 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.