This popcorn chicken recipe brings me back to the streets of Taiwan. The crunch and pop of flavor is irresistible and that fried Thai basil? Yum!
Cook Time
30 minutes
Total Time
1 hr 30 min
Yield
4 servings
Ingredients
1 lb boneless, skinless chicken thighs (425 g)
½ tablespoon light soy sauce
½ tablespoon garlic powder
½ tablespoon Chinese five spice powder
½ teaspoon ground white pepper
½ teaspoon kosher salt
2 tablespoons cornstarch
2 tablespoons coarse sweet potato flour
neutral oil, for frying
1 cup fresh thai basil (40 g)
Spice Mix
2 teaspoons ground white pepper
½ teaspoon kosher salt
½ teaspoon Chinese five spice powder
cayenne pepper, to taste
Nutrition Info
Calories 269
Fat 15g
Carbs 5g
Fiber 0g
Sugar 0g
Protein 27g
How to Make It
1. Step
Cube the chicken into bite-sized pieces.
2. Step
Transfer the chicken to a medium bowl. Add the soy sauce, garlic powder, five spice, white pepper, and salt and mix until evenly coated. Cover and refrigerate for 1 hour.
3. Step
In a separate medium bowl, combine the cornstarch and coarse sweet potato flour.
4. Step
Add the chicken to the flour mixture and toss to coat.
5. Step
In a deep pot, heat 3 inches of oil over medium heat until the temperature reaches 350°F (150°C). Set a wire rack over a baking sheet.
6. Step
While the oil is heating, make the spice mix: In a small bowl, stir together the white pepper, salt, five spice, and cayenne.
7. Step
Drop a handful of Thai basil into the hot oil. Fry for 30 seconds, until starting to crisp. Remove from the hot oil with a slotted spoon and transfer to the wire rack.
8. Step
Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil for 3–5 minutes, until golden brown and crispy. Transfer to the wire rack to drain.
9. Step
Transfer the chicken and crispy Thai basil to a large bowl. Sprinkle with the spice mix and gently toss to combine.
