Taiwanese popcorn chicken is a popular street snack in Taiwan featuring savory bites of chicken coated in spices and fried in a crispy tempura batter.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
940 Calories
Recipe Instructions
Step 1
Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
Step 2
Mix chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper together in a large bowl until well combined. Let marinate for 10 minutes.
Step 3
Whisk egg in a small bowl until smooth. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg, then dredge in tempura mix, shaking off any excess.
Step 4
Working in batches, lower chicken carefully into hot oil and fry until golden brown, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.
Step 5
Transfer chicken to a platter and garnish with basil leaves and green onions.
Ingredients
1 large egg
1 teaspoon salt, or to taste
1 tablespoon soy sauce
2 green onions, chopped
2 cloves garlic, finely chopped
2 cups peanut oil for frying, or as needed
1 bunch Thai basil, chopped
1 teaspoon ground white pepper, or to taste
2 teaspoons grated ginger
0.5 teaspoon cayenne pepper
0.5 teaspoon rice vinegar
1 teaspoon five-spice powder
1.5 pounds boneless chicken thighs, cut into bite-size pieces
