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Taiwanese Popcorn Chicken 鹽酥雞

Step by step instructions
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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.