Taiwanese Popcorn Chicken recipe
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Ingredients
- ½ pound skinless, boneless chicken thighs, cut into bite-sized pieces 1 tablespoon garlic powder 1 tablespoon freshly ground black pepper ½ teaspoon curry powder ¼ teaspoon grated ginger 1 dash reduced-sodium soy sauce 1 pinch ground cinnamon 1 pinch Chinese five-spice powder 1 pinch salt ½ cup tempura batter mix, or as needed vegetable oil for frying 1 bunch Thai basil leaves
Nutrition Info
- 215 caloriescarbohydrate: 4.9 gcholesterol: 36.9 mgfat: 17 gfiber: 1.2 gprotein: 11.4 gsaturatedFat: 3 gservingSize: -sodium: 82.8 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Taiwanese Popcorn Chicken
Directions
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Combine chicken pieces, garlic powder, black pepper, curry powder, ginger, soy sauce, cinnamon, five-spice powder, and salt in a large bowl. Let marinate for 10 minutes.
Sprinkle tempura batter mix over chicken, toss to coat lightly and evenly.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil in batches until golden brown, about 4 minutes. Drain on paper towels.
Increase oil temperature to 400 degrees F (200 degrees C). Fry Thai basil leaves until crisp, about 1 minute. Drain on paper towels. Fry chicken a second time, 2 to 3 minutes per batch. Drain on paper towels.
Serve chicken with basil leaves.