Best Taiwanese Street Style Popcorn Chicken Recipe By Tasty Recipes

Taiwanese Popcorn Chicken Recipe by Tasty image

Provided by Aleya Zenieris

Categories Snacks

Time 12h40m

Yield 4 servings

Number Of Ingredients 17

1 ½ lb boneless, skinless chicken thighs, cut into 1 (2.54 cm)
2 tablespoons soy sauce
1 tablespoon black vinegar
1 tablespoon shaoxing wine
1 tablespoon ground white pepper
1 tablespoon ground chinese five spice
2 tablespoons garlic, minced
2 tablespoons ginger, minced
2 teaspoons brown sugar
8 cups neutral oil, for frying
1 tablespoon smoked paprika
2 teaspoons coarsely ground Szechuan peppercorns
1 tablespoon sea salt
2 cups tapioca starch
1 cup fresh thai basil
taiwanese bubble tea
sweet chili sauce

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 image

Provided by Jasmine Pak

Categories Sides

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 lb boneless, skinless chicken thighs
½ tablespoon light soy sauce
½ tablespoon garlic powder
½ tablespoon Chinese five spice powder
½ teaspoon ground white pepper
½ teaspoon kosher salt
2 tablespoons cornstarch
2 tablespoons coarse sweet potato flour
neutral oil, for frying
1 cup fresh thai basil
2 teaspoons ground white pepper
½ teaspoon kosher salt
½ teaspoon Chinese five spice powder
cayenne pepper, to taste

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!