Taiwanese Popcorn Chicken (盐酥鸡)
This recipe nails the crunchy texture and juicy bite just like the night market favorite!
Ingredients
- 1 lb Chicken thighs Boneless, skinless, cut into 1 inch cubes (or chicken breast for a leaner option)
- Oil for frying
Marinade
- 1 tbsp Soy sauce
- ½ tbsp Rice wine
- 3-4 cloves Garlic minced, 1 tbsp
- ½ tsp Five-spice powder
- ½ tsp White pepper
- ½ tsp Salt if you prefer a saltier taste, add extra ¼ tsp salt
Batter
- ⅓ cup All purpose flour 50g
- 1 tbsp Cornstarch 10g
- ½ tsp Baking powder 2g
- ¼ tsp Salt
- ¼ tsp White pepper
- ⅓ cup Water 80ml
Coating
- 1 cup Coarse sweet potato starch or coarse tapioca starch Coarse texture, add more if needed
- 1 tbsp Rice flour
Topping (optional)
- 1 small bunch Thai basil leaves Pick out the leaves, wash and dry throughly
- ½ tsp Five-spice powder optional for topping
- ¼ tsp Salt optional for topping
- a pinch White pepper optional for topping
Instructions
Marinate the Chicken:
- Cut the chicken into bite-sized pieces (around 1-inch cubes). In a bowl, mix the chicken with soy sauce, rice wine, minced garlic, salt, white pepper and five-spice powder. Let it marinate for at least 30 minutes in the fridge to absorb all the flavors.
Prepare the Coating:
- In a separate bowl, combine all-purpose flour, cornstarch, baking powder, salt, and white pepper. Then pour in the water and whisk until it forms a thick, almost ribbon-like texture. When you lift the whisk, the batter should drip down inconsistently.
Coat the Chicken:
- Pour the batter into the marinaded chicken and mix evenly (do not over mix)
- In a separate plate, mix 1 cup of coarse sweet potato flour and 1 tablespoon of rice flour. Coat each piece of chicken evenly with the flour mixture. Let it sit for 5 minutes before frying to prevent the coating from falling off.
Fry the Thai Basil:
- Make sure the Thai basil leaves are completely dry to avoid oil splatters. Quickly fry them for 10–15 seconds until crispy but still vibrant green.
Deep Fry the Chicken:
- Heat oil to 350°F (175°C). Drop the chicken piece by piece to prevent sticking. Do not overcrowd the pot. Fry the chicken in batches (about 3-4 batches, depending on the size of your pot) for about 3 minutes until lightly golden and cooked through. Remove and drain on a wire rack.
- Increase the oil temperature to 375°F (190°C) and fry the chicken again for about 1 minute until extra crispy (in about 2-3 batches, depending on the size of your pot).
Serve and Enjoy:
- Optional: For an extra flavor boost, mix five-spice powder, white pepper, and salt together. Sprinkle some of the blend on fried popcorn chicken to your liking.
- Sprinkle the crispy Thai basil leaves over the popcorn chicken. Serve hot and enjoy your homemade Taiwanese night market classic!
