Taiwanese Popcorn Chicken
Ingredients
The chicken
-
1½
pounds
boneless skinless chicken thighs
The marinade
-
2
tablespoons
All-Purpose Stir-Fry Sauce
-
1½
teaspoons
Chinese five spice blend
-
1
teaspoon
ground white pepper
The seasoning salt
-
2
teaspoons
Sichuan peppercorns
-
2
teaspoons
flaky sea salt
The coating
-
1
cup
potato starch or tapioca starch
The frying oil
The garnish
-
½
cup
Thai basil leaves or basil leaves
Instructions
- Cut the chicken thighs into 1-inch pieces and pat them dry.
- Marinate the chicken with the All-Purpose Stir-Fry Sauce, Chinese five spice blend, and white pepper for at least 30 minutes.
- While marinating, crush the Sichuan peppercorns and mix with flaky sea salt to make the seasoning salt.
- Coat the marinated chicken pieces in potato starch, shaking off excess.
- Heat avocado oil in a pot to 350°F and fry the chicken in batches until golden brown, about 2 to 4 minutes.
- Transfer the cooked chicken to a paper towel-lined plate and sprinkle with the seasoning salt.
- Fry the basil leaves until crispy, about 1 to 2 minutes.
- Serve the popcorn chicken garnished with fried basil leaves.
Nutrition Facts (estimated)
Servings
4
Calories
488
Total fat
21g
Total carbohydrates
37g
Total protein
37g
Sodium
20mg
Cholesterol
162mg
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