Taiwanese Popcorn Chicken Recipe

Recipe For Taiwanese Popcorn Chicken

  • 1 1/2 pounds chicken
  • 1 tablespoon minced garlic
  • 1/2 inch minced ginger
  • 3 green onions sliced 
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sweet potato starch
  • 1/2 teaspoon 5-Spice Powder
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon cayenne
  • 1 egg
  • 1/2 cup of cold water
  • 2/3 cup sweet potato starch
  • 4 cup oil
Served with:
  • 1 bunch Thai Basil Leaves
  • 5 spice powder and white pepper to taste
  1. Cut the chicken into 1 inch squares and leave it in a bowl. Make a marinade of minced garlic, add minced 3 green onions, 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1/2 teaspoon of 5-spice powder, 1 teaspoon of sweet potato starch, and 1/4 teaspoon of cayenne pepper, and add it to the chicken. Mix until combined with the chicken, refrigerate for at least 30 minutes or over night
  2. After marinating the chicken, in a bowl mix together 1 egg with /2 cup of water. In another bowl add 2/3 cup sweet potato starch. Heat oil to 350F in a wok. Dip chicken into egg mix, then into the starch, fry them for 3-4 minutes or until golden. Fry at least 6-8 at a time to prevent overcrowding the pan.
  3. Drain chicken on paper towels or wire rack. Generously dust chicken with 5 spice powder and white pepper to taste. Fry basil leaves for 30 seconds or until wilted to serve with the chicken.


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