Popcorn Chicken

Source: Personal recipe

Yield: 4 serving(s)

Time: ~1 hour (plus 3 hr–overnight marinade)

About

Taiwanese-style popcorn chicken with five spice, Sichuan peppercorn, and crispy Thai basil. Double-frying at high heat gives the crust a proper crunch. The basil is non-negotiable — it transforms the dish.

Key Technique: Shaking the marinated chicken in a lidded container with the seasoned starch coats it far more evenly than hand-tossing. A tiny bit of added water builds up extra coating.

Ingredients

Marinade

• 800g chicken thighs, cut into bite-sized pieces
• 30ml soy sauce
• 12g sugar
• 8g five spice powder
• 6g white pepper powder
• 8g salt
• 6g garlic powder

Seasoned Batter

• 120g cornstarch (or sweet potato starch or tapioca starch)
• 22.4g Sichuan peppercorns, ground to powder
• 8g chili powder
• 8g salt
• 4g five spice powder

Finishing

• 100g fresh Thai basil leaves
• Neutral oil for frying

Instructions

1. Marinate

1. Cut chicken thighs into bite-sized pieces.
2. Combine with all marinade ingredients and mix well.
3. Marinate for at least 3 hours, or best overnight in the fridge.

2. Coat

1. Mix starch, ground Sichuan pepper, chili powder, salt, and five spice in a lidded container.
2. Add marinated chicken, cover, and shake to coat evenly.
3. If excess starch hasn't stuck, sprinkle in a small amount of water and shake again — this builds up the coating for extra crunch.

3. Double-Fry

1. Fry chicken in small batches at 160°C until lightly browned. Drain.
2. Raise oil to 190°C and fry again until deeply golden. Drain on a rack.

4. Finish

1. Quickly fry Thai basil leaves in the hot oil until crispy (a few seconds).
2. Toss with chicken and serve hot.

Tags: #recipe #taiwanese #chinese #chicken #fried #appetizer