Popcorn Chicken (Taiwanese) recipe
All Recipes Appetizers and Snacks Meat and Poultry Chicken
Ingredients
- 1 ½ pounds boneless chicken thighs, cut into bite-size pieces 1 tablespoon soy sauce ½ teaspoon rice vinegar 2 cloves garlic, finely chopped 2 teaspoons grated ginger 1 teaspoon Chinese five-spice powder 1 teaspoon ground white pepper 1 teaspoon salt ½ teaspoon cayenne pepper 1 egg 1 cup tempura batter mix, or as needed peanut oil for frying 1 bunch Thai basil, chopped 2 green onions, chopped 1 pinch ground white pepper 1 pinch salt
Nutrition Info
- 524.3 caloriescarbohydrate: 14.3 gcholesterol: 162.8 mgfat: 35.5 gfiber: 0.9 gprotein: 35.8 gsaturatedFat: 6.4 gservingSize: -sodium: 1057 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Popcorn Chicken (Taiwanese)
Directions
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Combine chicken pieces, soy sauce, rice vinegar, garlic, ginger, five-spice powder, white pepper, salt, and cayenne pepper in a large bowl. Let marinate for 10 minutes.
Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
Whisk egg in a small bowl until smooth. Pour tempura batter mix into a second small bowl. Dip chicken pieces one at a time into the egg, then dredge in tempura batter mix, shaking off any excess. Lower chicken pieces carefully into the hot oil in batches. Fry until chicken is golden brown, 5 to 8 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken.
Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.