Taiwanese Popcorn Chicken

Ever wonder how they make that addictive popcorn chicken at those boba places? Well here's a recipe for that yummy snack! Garnish with a mix of curry powder, pepper, Chinese five-spice, and salt; measuring doesn't matter.

• Preparation Time: 10 mins
• Cooking Time: 7 mins
• Total Time: 17 mins
• Calories: 215 Calories

Ingredients

• vegetable oil for frying
• 1 pinch salt
• 1 pinch ground cinnamon
• 1 tablespoon garlic powder
• ½ teaspoon curry powder
• 1 tablespoon freshly ground black pepper
• 1 pinch Chinese five-spice powder
• ½ pound skinless, boneless chicken thighs, cut into bite-sized pieces
• ¼ teaspoon grated ginger
• 1 dash reduced-sodium soy sauce
• ½ cup tempura batter mix, or as needed
• 1 bunch Thai basil leaves

Recipe Instructions

Step 1

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.

Step 2

Sprinkle tempura batter mix over chicken; toss to coat lightly and evenly.

Step 3

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.

Step 4

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.

Step 5

Serve chicken with basil leaves.