Taiwanese Popcorn Chicken
iǎm so Ge
鹽酥雞
Ingredients
Meat
- 1 pound Skinless Chicken Breast
Marinade
- 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, minced
- 1 pinch Baking Soda
Seasonings
- Cayenne Pepper Powder
- Pepper Salt for Fried Chicken
Other Ingredients
- Egg White
- Sweet Potato Starch (Thick)
- Thai Basil
- Oil
Directions
Marination
- Cut skinless chicken breast into bite-size pieces.
- Mix marinade ingredients.
- 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.
- Fry for 3 to 5 minutes, 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.
Taiwanese Popcorn Chicken 鹽酥雞
Step by step instructions
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Marination 30 minutes mins
Total Time 1 hour hr 30 minutes mins
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.