Taiwanese Popcorn Chicken Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
2 Servings
Ingredients
  • 10 ounces boneless, skinless chicken thighs, cubed
  • 1 teaspoon Chinese five spice powder
  • ½ teaspoon onion powder
  • 2 teaspoons white pepper, divided
  • 1 teaspoon white sugar
  • 1 large clove garlic, grated
  • 1 inch ginger, peeled and grated
  • 1 ½ tablespoons Shaoxing wine
  • 1 ½ tablespoons soy sauce
  • 2 tablespoons whole Sichuan peppercorns
  • 1 teaspoon paprika
  • 1 cup sweet potato starch
  • 1 tablespoon baking powder
  • vegetable oil, for frying
  • 1 egg white
  • 10 Thai basil leaves, patted dry
Directions
  1. In a small bowl, combine the chicken with the five spice, onion powder, 1 teaspoon of white pepper, sugar, grated garlic, grated ginger, Shaoxing wine, and soy sauce. Set aside to marinate while preparing the dredge and seasoning.
  2. Toast the peppercorns in a dry skillet until fragrant, about 2 minutes. Remove from the skillet and grind in a mortar and pestle or spice grinder until very finely ground.
  3. Combine the ground Sichuan peppercorns with the paprika and remaining teaspoon white pepper. Set aside.
  4. To prepare the dredge, combine the sweet potato starch and baking powder in a large, shallow bowl.
  5. Heat 2 inches of oil in a wok or deep skillet until 350 F, or until a drop of starch sizzles immediately.
  6. Mix the egg white into the chicken. Working with 1 to 4 pieces at a time, dredge in the starch mixture until completely coated, then shake off any excess. Add to the oil immediately and fry until golden and floating to the top, about 2-3 minutes. Remove with a slotted spoon or spatula and repeat with the remaining chicken.
  7. Turn the heat up so that the oil is hot and return the fried chicken pieces to the wok, working in batches of 6 to 10. Drop in a few leaves of Thai basil. Fry until golden brown and crispy, another 2-3 minutes, then remove and drain on a paper-towel lined baking sheet, removing the Thai basil with it. Repeat until all chicken pieces are double-fried.
  8. To serve, sprinkle the prepared Sichuan seasoning over warm chicken. Serve with crispy Thai basil.