SUPER CRISPY! Taiwanese Popcorn Chicken 超酥超脆的盐酥鸡

sweet potato starch

🥗Healthier: cornstarch

💰Cheaper: all-purpose flour

Cornstarch provides a similar crispiness at a lower cost.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner, while drumsticks are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is gluten-free and often less expensive.

basil leaves

🥗Healthier: Thai basil

💰Cheaper: dried basil

Dried basil is more accessible and has a longer shelf life.

Cut chicken into cube shaped pieces.

In a medium bowl, combine chicken with minced ginger, minced garlic, cooking wine, and light soy sauce. Mix well and set aside.

In a bowl, combine crispy powder with cold water and whisk until thick and dripping slowly.

Mix sweet potato starch and rice flour together for extra crispiness.

Turn on the heat to medium and heat oil to around 320 degrees Fahrenheit.

Coat chicken in the batter, then in the mixed flour, and place into hot oil.

Fry a few pieces of chicken at a time for about 2 to 3 minutes until golden brown on both sides.

Remove chicken and place on a plate.

Increase heat to high and wait about 2 minutes for oil to reach 350 degrees Fahrenheit.

Add chicken back to the oil and fry for 30 seconds to 1 minute for double frying.

Remove and place in a large bowl lined with paper towel to drain excess oil.

Mix five spice powder and salt, sprinkle on top of chicken, and toss to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens