Taiwanese Popcorn Chicken With Sue Li | NYT Cooking

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.

Marinate chicken thighs in soy sauce, rice wine, five-spice powder, minced garlic, ginger, black pepper, and salt for at least 30 minutes.

Coat marinated chicken in sweet potato starch until evenly covered.

Heat oil in a deep skillet or fryer to 180°C (350°F).

Fry chicken in batches until golden brown and cooked through, about 4-6 minutes per batch.

Remove chicken and drain on paper towels.

Fry basil leaves in the hot oil for a few seconds until crispy, then remove.

Toss the fried chicken with chili powder and chopped green onions before serving.

Cooking Techniques

Spice Level:

Allergens