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Taiwanese Popcorn Chicken

TAIWANESE POPCORN CHICKEN RECIPE

Try out this insanely tasteful flavourful chicken, Taiwanese popcorn chicken; this dish is a super blend of all utterly yummy ingredients. And now is the time to give up the idea of dipping sauce, this ultimately crisp and taste filled Taiwanese popcorn chicken itself will delight your heart!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 31 minutes
Servings: 8 servings
Course: main
Cuisine: Chinese
Calories: 312
Ingredients Method Notes

Ingredients
  

  • • Mediavine
  • • Fried chicken
  • 1 kg • Chicken thigh meat, cut into cubes
  • one half tbsp • Soy sauce
  • 1/4 teaspoon • Five-spice powder
  • 1/2 teaspoon • Ground Pepper
  • 4 • Cloves garlic, bruised
  • one half cup • Tapioca starch
  • 2 tbsp • Ground Pepper
  • 2 teaspoon • Garlic powder
  • 1 teaspoon • Salt
  • 1 • egg
SPICE MIX (MIX THE FOLLOWING)
  • 1 tbsp • Salt
  • • Ground pepper (or 1 tablespoon ground pepper + 1 tablespoon chili powder) - 2 tablespoon
  • 1/2 teaspoon • Five-spice powder
  • 1/4 teaspoon • Sichuan peppercorn
  • 1/4 teaspoon • Sugar (or chicken bouillon granules)
OPTIONAL HERB
  • 1 handful • Thai basil leaves

Method
 

Fried chicken:
  1. Gather all ingredients, bruised garlic, soy sauce, ground pepper, five-spice powder, and keep the chicken thigh cubes to marinate. Keep it for 15 minutes.
  2. Alternatively, add garlic powder, tapioca starch, ground pepper in the gallon-sized zip-lock bag. Get a perfect blend by shaking it robustly.
  3. After the chicken has been marinated for 15 min, add up the eggs to the chicken, coat up all of the chicken pieces by egg thoroughly.
  4. Keep the chicken and breading mix into the zip lock bag. Shake the container intensely to get all the chicken pieces coated with the breading mix. Keep the coated chicken pieces to discard the additional moisture onto the wire rack. This process will take at least 30 minutes to 1 hour.
  5. Preheat the oil at medium flame for deep frying. Carefully pour the chicken pieces into oil after it gets heated and fry until it transforms into a golden brown shade. Each batch will take 2 minutes. To discard the excess oil, you can keep it on the wire rack.
OPTIONAL HERB ADDITION
  1. You can add the aromatic herbs and basil leaves when the oil is still scorching and fry until it becomes crispy. Your cooking pot might sizzle a lot so should be covered up with a lid. Inspect if the leaves are enough crispy, once the sizzling has decreased.

Notes

You can make an addition of fresh aromatic spice blend to season the fried chicken, later transfer it to a serving platter. Use some fried Thai basil leaves to create a beautiful culinary. Serve it!
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