Ingredients
Chicken Marinade
- 1.25 lb skinless boneless chicken thighs, diced into 1.5-inch pieces
- 1 egg white
- 3 cloves garlic, minced
- 1 tbsp regular soy sauce
- 2 tsp Shaoxing wine (or Dry Sherry Wine or chicken broth for non-alcoholic version)
- 2 tsp white granulated sugar
Coating & Spice Mix
- 1 1/4 cup potato starch (or tapioca starch/cornstarch)
- 1 tsp Chinese five spice
- 1/2 tsp salt
- 1/4 tsp white pepper (or black pepper)
- 1/2 tsp Chinese five spice (for spice mix)
- 1/2 tsp salt (for spice mix)
- 1/4 tsp white pepper (or black pepper, for spice mix)
Other Ingredients
- 2 cups vegetable oil (or any neutral oil) for deep frying
- 1/4 cup Thai basil (washed and patted dry; can substitute Holy Basil or Italian Basil)
Instructions
- Prepare and Marinate Chicken: Dice the chicken thighs into 1.5-inch bite-sized pieces, roughly 6 per thigh. Place in a large bowl and add the minced garlic, egg white, soy sauce, Shaoxing wine, and sugar. Mix well and marinate for at least 30 minutes to infuse flavor.
- Mix the Spice Blend: In a small bowl, combine the Chinese five spice, salt, and white pepper. Set this spice mix aside for seasoning the chicken after frying.
- Coat the Chicken: Spread the potato starch evenly on a large plate or baking sheet. Using clean, damp hands, dredge each piece of marinated chicken thoroughly in the starch, pressing so beads of starch form for a crispy crust.
- Heat the Oil: In a large pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer or a wooden utensil—if it bubbles rapidly, the oil is ready for frying.
- Deep Fry Chicken: Fry the coated chicken pieces in small batches for 3 to 4 minutes until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature and crispiness.
- Drain and Season: Using a slotted spoon, transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. While still hot, sprinkle the reserved spice blend evenly over the chicken.
- Fry the Basil: Hold fresh basil in one hand and a pan lid in the other. Quickly add basil to the hot oil and immediately cover to prevent splatter. Fry for 10-15 seconds until crispy, then remove with a slotted spoon.
- Serve: Sprinkle the crispy basil over the seasoned popcorn chicken and serve immediately. Enjoy your authentic Taiwanese snack!
Notes
- To make this recipe air fryer-friendly, marinate and coat the chicken as directed. Preheat your air fryer to 400°F (200°C). Arrange chicken pieces in a single layer without overcrowding and cook for 10-12 minutes, shaking halfway through until golden and crispy.
- Using a digital thermometer ensures accurate oil temperature for perfect frying.
- For a non-alcoholic version, substitute Shaoxing wine with chicken broth.
- Stir-frying the basil quickly is essential to preserve its fragrance and crispiness without burning it.
- This recipe can be adjusted for spicier preferences by adding chili powder to the spice mix.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack/Appetizer
- Method: Frying
- Cuisine: Taiwanese
