Taiwanese Popcorn Chicken

iǎm so Ge

鹽酥雞

Ingredients

Meat

Marinade

Seasonings

Other Ingredients

Directions

Marination

  1. Cut skinless chicken breast into bite-size pieces.
  2. Mix marinade ingredients.
  3. Massage chicken with the marinade for five minutes.
  4. Marinate for 30 minutes.

Deep Frying

  1. Dip chicken in egg white.
  2. Coat chicken with sweet potato starch.
  3. Let coated chicken sit for 5 minutes.
  4. Preheat frying oil to 380 ºF.
  5. Fry for 1 minute.
  6. Let fried popcorn chicken sit for 30 minutes.
  7. Preheat frying oil to 380 ºF.
  8. Fry for 3 to 5 minutes, add Thai basil at the last minute. (Be careful of oil splash)
  9. Transfer to paper towel-lined plate.
  10. Season with pepper salt for fried chicken and cayenne pepper powder.
  11. Ready to serve.

Air Frying

  1. Dip chicken in egg white.
  2. Coat chicken with sweet potato starch.
  3. Let coated chicken sit for 5 minutes.
  4. Preheat air fryer to 370 ºF.
  5. Lay one layer of coated chicken evenly.
  6. Brush or spray oil on chicken evenly.
  7. Air fry at 370 ºF for 7 minutes.
  8. Shake and add Thai basil.
  9. Brush or spray oil again.
  10. Air fry at 390 ºF for 2 minutes.
  11. Transfer to paper towel-lined plate.
  12. Season with pepper salt for fried chicken and cayenne pepper powder.
  13. Ready to serve.

Taiwanese Popcorn Chicken 鹽酥雞

Step by step instructions
Prep Time 30 minutes
Cook Time 30 minutes
Marination 30 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine Taiwanese
Servings 4 people

Equipment

  • Deep Fryer
  • Air Fryer optional

Ingredients
  

Meat

  • 1 pound Skinless Chicken Breast

Marination

  • 2 tablespoons Soy Sauce
  • 1 tablespoon Rice Wine
  • 1 tablespoon Sugar
  • 1 tablespoon Rice Flour
  • 1 teaspoon Pepper Salt for Fried Chicken
  • 1 teaspoon Five-Spice Powder
  • 2 cloves Garlic mince
  • 1 pinch Baking Soda

Seasonings

  • Cayenne Pepper Powder
  • Pepper Salt for Fried Chicken

Other

  • Egg White
  • Sweet Potato Starch thick
  • Thai Basil
  • Frying Oil

Instructions
 

Marination

  • Cut skinless chicken breast into bite-size pieces.
  • Mix marinade.
  • Massage chicken with the marinade for five minutes.
  • Marinate for 30 minutes.

Deep Frying

  • Dip chicken in egg white.
  • Coat chicken with sweet potato starch.
  • Let coated chicken sit for 5 minutes.
  • Preheat frying oil to 380 ºF.
  • Fry for 1 minute.
  • Let fried popcorn chicken sit for 30 minutes.
  • Preheat frying oil to 380 ºF.
  • Add basil, spray or brush oil evenly over.
  • Fry for 3 to 5 minutes and add Thai basil at the last minute. (Be careful of oil splash)
  • Transfer to paper towel-lined plate.
  • Season with pepper salt for fried chicken and cayenne pepper powder.
  • Ready to serve.

Air Frying

  • Dip chicken in egg white.
  • Coat chicken with sweet potato starch.
  • Let coated chicken sit for 5 minutes.
  • Preheat air fryer to 370 ºF.
  • Lay one layer of coated chicken evenly.
  • Brush or spray oil on chicken evenly.
  • Air fry at 370 ºF for 7 minutes.
  • Shake and add Thai basil.
  • Brush or spray oil again.
  • Air fry at 390 ºF for 2 minutes.
  • Transfer to paper towel-lined plate.
  • Season with pepper salt for fried chicken and cayenne pepper powder.
  • Ready to serve.