Taiwanese Street Style Popcorn Chicken Recipe By Tasty

POPCORN CHICKEN (TAIWANESE)

Steps:

• 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.
• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• 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.
• Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.

TAIWANESE POPCORN CHICKEN

Steps:

• In a bowl, marinate the chicken in the garlic, soy sauce, five spice, garlic powder, white pepper, and salt for 30 minutes. If you are air frying or baking, add a 1/2 tablespoon oil to the marinade.
• Lightly pat the chicken dry with paper towels. Place the cornstarch and potato starch in a bowl and, working in batches, toss and coat several pieces of chicken, making sure they are well coated. Alternatively, put the cornstarch and potato starch in a bag or container, add the chicken, and shake to coat. The chicken should be well coated and look fairly dry.

JAPANESE POPCORN CHICKEN (KARAAGE) RECIPE BY TASTY

Steps:

• Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
• Heat oil in a pot over high heat until about 340°F (170°C).
• Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
• Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F (160°C). Rest the chicken on paper towels and increase the heat.
• Heat oil to about 390°F (200°C), then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
• Serve with lemon and parsley.
• Enjoy!

TAIWANESE POPCORN CHICKEN RECIPE

Steps:

• Cut the chicken thigh into medium bite-size pieces. Marinade the chicken pieces with soy sauce, Shao Xing wine, garlic paste, white pepper and Chinese five spices. Mix well and set it aside for 15 minutes. Or you can leave it overnight in fridge with air-tight container.
• Finely grind the roasted Sichuan peppercorns and mix it with white pepper powder, salt and paprika powder. Set it aside.
• Break one egg white into the marinated chicken pieces and mix it well.
• Place the sweet potato flour/ potato starch in a large bowl. Add 3-4 chicken pieces in the flour, dredge and press gently to coat evenly. Toss the excess flour out before frying.
• Heat the vegetable oil or neutral flavour oil to medium-high heat about 330-340°F. ( Fill the oil over 2 inch. )
• Add the coated chicken pieces and fry for 2-3 minutes. Once the chicken pieces start to float remove from oil and set aside for 2-3 minutes. ( Fry with batches if needed, do not overcrowd the oil. Skim the fried crumbs out with mesh strainer after frying each batch. )
• Place the fried chicken back in the oil and fry for another 2-3 minutes, or until the coating is crispy. Remove from oil and transfer to kitchen towel or cooling rack.
• Fry the basil leaves in the remaining oil for 1-2 minutes until crispy. Place the fried basil leaves over the kitchen towel.
• Mix fried chicken pieces and basil leaves, sprinkle the salt seasoning mix on top. ( Or you can toss everything in a large mixing bowl. )
• Transfer to serving plate and serve immediately.

TAIWANESE POPCORN CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, combine chicken thighs, soy sauce, black vinegar, Shaoxing wine, white pepper, five spice, garlic, ginger, and brown sugar until the chicken is well coated. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate overnight.
• When ready to fry, heat the oil in a medium pot over high heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels.
• In a small bowl, stir together the paprika, Szechuan peppercorns, and salt.
• When the oil is nearly at temperature, add the tapioca starch to the bowl with the chicken and its marinade and toss to coat, pressing firmly so the tapioca starch sticks to the chicken.
• Add the Thai basil to the hot oil and fry for 1-2 minutes, until crispy. Remove from the oil with a slotted spoon and transfer to the paper towel-lined baking sheet to drain.
• Working in batches, add the chicken to the hot oil and fry for 5 minutes, or until golden brown. Transfer to the paper towel-lined baking sheet.
• Sprinkle the peppercorn-salt mixture generously over the fried chicken and basil. Serve with your favorite boba drink and sweet chili sauce.
• Enjoy!

TAIWANESE STREET-STYLE POPCORN CHICKEN RECIPE BY TASTY

Steps:

• Cube the chicken into bite-sized pieces.
• Transfer the chicken to a medium bowl. Add the soy sauce, garlic powder, five spice, white pepper, and salt and mix until evenly coated. Cover and refrigerate for 1 hour.
• In a separate medium bowl, combine the cornstarch and coarse sweet potato flour.
• Add the chicken to the flour mixture and toss to coat.
• In a deep pot, heat 3 inches of oil over medium heat until the temperature reaches 350°F (150°C). Set a wire rack over a baking sheet.
• While the oil is heating, make the spice mix: In a small bowl, stir together the white pepper, salt, five spice, and cayenne.
• Drop a handful of Thai basil into the hot oil. Fry for 30 seconds, until starting to crisp. Remove from the hot oil with a slotted spoon and transfer to the wire rack.
• Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil for 3-5 minutes, until golden brown and crispy. Transfer to the wire rack to drain.
• Transfer the chicken and crispy Thai basil to a large bowl. Sprinkle with the spice mix and gently toss to combine.
• Transfer to a plate and serve hot.
• Enjoy!