I always look forward to weekend. Not only my chance to sleep 1 hour longer, but also to our ‘almost weekly’ ritual. For the past three months, we’ve been snacking on this every Sunday. We used to have this once in a while before; however looks like we’re addicted to it now and I have to stop this. Couple reasons – well, this is a simple snack that we all can make and it’s, of course, less expensive if we make it our own.
So, like the title said, popcorn chicken is deep-fried popcorn chicken nuggets with a thin, non-existent crispy skin tossed in white pepper and Chinese five-spice powder. I like adding basil and garlic for extra crunchiness and really brings out the flavors. They’re super delicious and very addictive.
Taiwanese Popcorn Chicken
- 1 boneless chicken thigh/ breast, but into 1-inch pieces
- ½ tsp salt
- 1 tbs soy sauce
- ½ tbd rice wine
- ½ tsp garlic powder
- ¼-½ cup corn starch
- 1 tbs sesame oil
- 1 cup sweet potato starch
- ¼ tsp grated ginger
- Black pepper
- Pinch of granulated white sugar
- Thai basil leaves
- Thinly sliced garlic
- ½ tsp chinese 5-spice powder
- ½ tsp paprika
- In a large bowl, combine salt, soy sauce, rice wine, garlic, sesame oil, and ginger. Marinate the chicken over night.
- The next day, marinate the corn starch with chicken.
- In a bowl, add the sweet potato cornstarch and coat the chicken. Let it sit for about 5 mins before frying so the starch has time to stick onto the chicken.
- Heat oil in a frying pot over medium high heat, then deep fry the chicken in batches until golden brown.
- Remove from the oil and drain on a cooling rack. Turn the heat to high, and deep fry the chicken for a second time for about 10 seconds to make it extra crispy.
- Add basil and garlic for less than 10 seconds and let them rest on a cooling rack.
- Sprinkling: Combine the ingredients and coat the popcorn chicken.
- For Sriracha aoli: combine 1 tsp mayonnaise with 1 tbs sriracha and serve with popcorn chicken.