Taiwanese Popcorn Chicken Recipe
Golden Crispy Basil Chicken is a delicious and flavorful dish that features tender chunks of marinated chicken coated in a crispy sweet potato starch crust. The aromatic blend of garlic, ginger, green onions, and spices infuse the chicken with rich and savory flavors. The Thai basil leaves add a fresh and fragrant finish to this dish, making it a perfect balance of textures and tastes. Enjoy this dish as a delightful appetizer or as a main course accompanied by steamed rice for a satisfying meal.
— Constant Cookbook
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 1 medium head of garlic
- 1/2-inch ginger
- 3 green onions
- 2 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sweet potato starch
- 1/2 teaspoon 5-spice
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper
- 1 eggs
- 1/2 cup cold water
- 2-3 cups sweet potato starch
- 3-4 cups peanut, rice bran or avocado oil
- Leaves from 1 bunch of fresh Thai basil
- salt and white pepper to taste
Instructions
- Cut the chicken into 1-inch chunks and place in large bowl. Make the marinade by mincing or forcing the garlic through a press into a small bowl. Add the ginger, minced green onions, soy sauce, mirin, 5-spice, white pepper, sweet potato starch (or cornstarch) and cayenne pepper, stir together and then pour into the bowl with the chicken. Mix to coat all the chicken and cover with plastic wrap. Refrigerate for at least 30 minutes or overnight.
- Once the chicken is done marinating, heat the frying oil in a sauté pan or wok until it reaches 350˚F. place the eggs in medium sized bowl with the 1/2 cup of water. Beat together with a fork. Place the sweet potato starch (or cornstarch) in another medium-sized bowl. Using chopsticks or tongs, dip the chicken first in the watery egg mixture then in the starch.
- Fry the chicken pieces without crowding them too much for 3-4 minutes or until golden brown. Try not to overcrowd the pan, I usually fry about 6-8 pieces at a time.
- Once fried, place the chicken on a wire rack or a plate lined with paper towels to drain. Repeat the process with the remaining chicken. Once all the chicken is fried, sprinkle with generous amounts of salt and a little bit of five-spice and white pepper to taste. Fry the Thai basil leaves for 30 seconds or until they darken and then serve with the chicken.
Cook Time
15M
Prep Time
PT30M
Yield
6 appetizers servings
Nutrition
- Calories: 428 kcal
- Serving Size: 1 serving
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