Straight from Taiwan, these savory popcorn chicken bites are addictively delicious. Chinese five-spice, ginger, and soy sauce flavor the crispy batter.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
524 Calories
Recipe Instructions
Step 1
Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
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.
Step 4
Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.
Ingredients
1 egg
1 teaspoon ground white pepper
1 pinch salt
1 teaspoon salt
1 pinch ground white pepper
1 tablespoon soy sauce
2 green onions, chopped
2 cloves garlic, finely chopped
1 teaspoon Chinese five-spice powder
1 bunch Thai basil, chopped
peanut oil for frying
2 teaspoons grated ginger
1 cup tempura batter mix, or as needed
0.5 teaspoon cayenne pepper
0.5 teaspoon rice vinegar
1.5 pounds boneless chicken thighs, cut into bite-size pieces
