These Taiwanese popcorn chicken bites are addictively delicious. Chinese five-spice, ginger, and soy sauce flavor the crispy batter and they are ready in under 30 minutes.
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
½ teaspoon cayenne pepper
½ teaspoon rice vinegar
2 cloves garlic, finely chopped
1 teaspoon Chinese five-spice powder
1 bunch Thai basil, chopped
peanut oil for frying
1 ½ pounds boneless chicken thighs, cut into bite-size pieces
