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Taiwanese Popcorn Chicken

Maggie Wu
4
Crispy and juicy fried chicken seasoned with garlic, five-spice, chili, and Sichuan peppercorn. Double fried for maximum crunch and finished with fragrant basil.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Marinate Time: 1 hour

Ingredients
 

  • 1 lb chicken thighs, cut into bite-sized pieces
  • 1 tbsp grated garlic
  • 1 tbsp Shaoxing wine
  • 1 tbsp soy sauce
  • 1/2 tsp five-spice powder
  • 1/4 tsp white pepper
  • 1 tsp chicken bouillon powder
  • 1 egg white
  • 1 cup sweet potato starch
  • 1/2 tsp baking powder
  • Thai basil, a handful
  • Oil, for frying

Seasoning Mix:

  • 1/2 tsp Sichuan peppercorn powder
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp white pepper
  • 1/2 tsp salt

Instructions
 

  1. In a bowl, combine the chicken with garlic, Shaoxing wine, soy sauce, five-spice powder, white pepper, chicken bouillon powder, and egg white. Mix well and marinate for at least 1 hour or overnight for best flavor.
  2. In a small bowl, mix together all ingredients for the seasoning mix and set aside.
  3. Add sweet potato starch and baking powder to a shallow bowl. Toss the marinated chicken until evenly coated.
  4. Heat oil to 350°F. Fry the chicken in small batches for 3–4 minutes, until lightly golden. Remove and drain.
  5. Return the chicken to the oil for a second fry until deeply golden and crispy.
  6. Add Thai basil to the hot oil and fry for about 30 seconds until fragrant.
  7. Toss the fried chicken with the seasoning mix and top with the crispy basil. Serve immediately.
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