Taiwanese Popcorn Chicken

Experience the irresistible crunch and bold flavors of Taiwanese Popcorn Chicken, a beloved street food favorite that's perfect for snacking or sharing. This recipe transforms tender, bite-sized chicken thighs into golden, crispy morsels, thanks to a flavorful marinade featuring soy sauce, rice wine, garlic, ginger, five-spice powder, and white pepper. Coated in a unique blend of cornstarch and sweet potato starch, the chicken achieves a signature crispy texture that sets it apart. Deep-fried to perfection and garnished with fragrant, crisp Thai basil leaves, this dish is a tantalizing combination of savory and aromatic. Whether you're enjoying it as a casual appetizer or a crowd-pleasing party snack, Taiwanese Popcorn Chicken delivers bold authenticity straight to your table. Perfectly seasoned and easy to make, it's a must-try for fans of Asian comfort food!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams chicken thighs
• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 2 cloves garlic
• 1 teaspoon ginger
• 1 teaspoon five-spice powder
• 0.5 teaspoon white pepper
• 2 tablespoons cornstarch
• 1 cup sweet potato starch
• 1 large egg
• 4 cups vegetable oil
• 1 cup Thai basil leaves
• 0.5 teaspoon salt

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set them aside in a large bowl.

Step 2

In a separate small bowl, combine the soy sauce, rice wine, finely minced garlic, grated ginger, five-spice powder, and white pepper to make the marinade.

Step 3

Pour the marinade over the chicken pieces, mix well to coat evenly, and let the chicken marinate for at least 20 minutes.

Step 4

In a shallow dish, mix the cornstarch and sweet potato starch together for coating.

Step 5

Beat the egg in a small bowl and dip the marinated chicken pieces into the egg, then dredge them in the starch mixture, ensuring they are evenly coated. Set aside on a wire rack or plate.

Step 6

Heat the vegetable oil in a deep fryer or deep skillet to 175°C (350°F).

Step 7

Carefully fry the chicken in batches to avoid overcrowding the oil. Cook each batch for about 3-4 minutes until golden brown and crispy.

Step 8

Remove the chicken from the oil using a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

Step 9

In the same oil, fry the Thai basil leaves for approximately 10-15 seconds until crisp. Be cautious as the leaves may splatter.

Step 10

Serve the Taiwanese Popcorn Chicken warm, topped with the crispy fried basil and a sprinkle of salt to taste.

Nutrition Facts

Serving size	2017.2 grams (2017.2g)

Amount per serving	% Daily Value*
Calories	9447

Total Fat 899.70g	1153%
Saturated Fat 137.50g	688%
Polyunsaturated Fat 539.60g
Cholesterol 690mg	230%
Sodium 2995mg	130%
Total Carbohydrate 262.90g	96%
Dietary Fiber 15.10g	54%
Total Sugars 1.10g
Protein 152.60g	305%

Vitamin D 89IU	444%
Calcium 638mg	49%
Iron 32mg	176%
Potassium 2653mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.0%

Protein: 6.3%

Carbs: 10.8%