Cherry & Dennis Helper Habitat

Taiwanese Popcorn Chicken

台式鹽酥雞

Taiwanese Popcorn Chicken — finished dish

Total time: 35 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Marinated chicken thigh is coated in sweet potato starch, fried crisp and finished with basil and pepper salt.

01

Ingredients

Main ingredients

700 g boneless chicken thigh
150 g coarse sweet potato starch
40 g Thai basil

Chicken marinade

2 tbsp soy sauce
1 tbsp rice wine
3 cloves garlic
1 tsp five-spice powder
1 tsp sugar

Pepper salt

1 tsp salt
1 tsp white pepper

Frying oil

500 ml cooking oil

Taiwanese Popcorn Chicken — ingredients

02

Tools

cutting board
knife
deep pan
wire rack
large bowl

Taiwanese Popcorn Chicken — tools

03

Steps

Taiwanese Popcorn Chicken — Cut chicken into bite-size pieces and pat thoroughly dry

Step 1

Cut chicken into bite-size pieces and pat thoroughly dry

Cut chicken into bite-size pieces and pat thoroughly dry.

Taiwanese Popcorn Chicken — Mix soy sauce, rice wine, garlic, five-spice and sugar

Step 2

Mix soy sauce, rice wine, garlic, five-spice and sugar

Mix soy sauce, rice wine, garlic, five-spice and sugar.

Taiwanese Popcorn Chicken — Marinate the chicken in the refrigerator for 15 minutes

Step 3

Marinate the chicken in the refrigerator for 15 minutes

Marinate the chicken in the refrigerator for 15 minutes.

Taiwanese Popcorn Chicken — Mix salt and white pepper; wash and thoroughly dry the basil

Step 4

Mix salt and white pepper; wash and thoroughly dry the basil

Mix salt and white pepper; wash and thoroughly dry the basil.

Taiwanese Popcorn Chicken — Press sweet potato starch onto each piece and rest five minutes

Step 5

Press sweet potato starch onto each piece and rest five minutes

Press sweet potato starch onto each piece and rest five minutes.

Taiwanese Popcorn Chicken — Heat frying oil to 170°C

Step 6

Heat frying oil to 170°C

Heat frying oil to 170°C.

Taiwanese Popcorn Chicken — Fry in batches for five to six minutes until golden

Step 7

Fry in batches for five to six minutes until golden

Fry in batches for five to six minutes until golden.

Taiwanese Popcorn Chicken — Drain the chicken and let the oil return to temperature

Step 8

Drain the chicken and let the oil return to temperature

Drain the chicken and let the oil return to temperature.

Taiwanese Popcorn Chicken — Fry chicken again for one minute, adding basil for the final ten seconds

Step 9

Fry chicken again for one minute, adding basil for the final ten seconds

Fry chicken again for one minute, adding basil for the final ten seconds.

Taiwanese Popcorn Chicken — Cut the largest piece and confirm the centre is fully cooked

Step 10

Cut the largest piece and confirm the centre is fully cooked

Cut the largest piece and confirm the centre is fully cooked.

Taiwanese Popcorn Chicken — Drain chicken and basil, then season with pepper salt while hot

Step 11

Drain chicken and basil, then season with pepper salt while hot

Drain chicken and basil, then season with pepper salt while hot.

Taiwanese Popcorn Chicken — Serve in a single layer to keep the coating crisp

Step 12

Serve in a single layer to keep the coating crisp

Serve in a single layer to keep the coating crisp.

Common mistakes

Do not skip the doneness check or rush with excessive heat, which can burn the outside while leaving the centre undercooked.

Tips

Measure first and keep raw and cooked utensils separate; debone, reduce chilli and cut smaller for children or older adults.