Taiwanese fried chicken, also 鹽酥雞, westernized as popcorn chicken is a dish in Taiwanese cuisine commonly found as a street snack and is indispensable to the night markets in Taiwan. It consists of bite-sized pieces of chicken, coated and fried with flour and seasoning mixture. Salt and pepper are the staple condiment, while chili powder, lightly fried basil leaves, and garlic bits are added for preference.
Recipe by kirbiecravings
- 3 boneless chicken thighs cut into bite-sized pieces
- 2 garlic cloves minced
- 2 tbsp soy sauce
- 1 tbsp five-spice powder
- 1/2 tsp sesame oil
- 1/2 tbsp Shaoxing cooking wine
- 1/2 tsp white pepper powder
- 1/8 tsp black pepper powder
- 1/2 tsp salt
- 1/8 tsp sugar
- a handful of fresh Thai basil leaves
- 1 cup corn starch
- 1 egg whisked
- 1 tbsp five-spice powder for dusting
- In a medium bowl, combine the chicken and marinade ingredients, making sure to completely coat the chicken.
- Let sit for 30 minutes to an hour.
- Pour oil at least one inch deep into pot or wok is used for frying and turn to medium-high heat.
For Full directions: