POPCORN CHICKEN (TAIWANESE)
These Taiwanese popcorn chicken bites are addictively delicious. Chinese five-spice, ginger, and soy sauce flavor the crispy batter and they are ready in under 30 minutes.
Provided by brandon
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Combine chicken pieces, soy sauce, rice vinegar, garlic, ginger, five-spice powder, white pepper, salt, and cayenne pepper in a large bowl. Let marinate for 10 minutes.
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Whisk egg in a small bowl until smooth. Pour tempura batter mix into a second small bowl. Dip chicken pieces one at a time into the egg, then dredge in tempura batter mix, shaking off any excess. Lower chicken pieces carefully into the hot oil in batches. Fry until chicken is golden brown, 5 to 8 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken.
- Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 14.3 g, Cholesterol 162.8 mg, Fat 35.5 g, Fiber 0.9 g, Protein 35.8 g, SaturatedFat 6.4 g, Sodium 1057 mg, Sugar 0.5 g
TAIWANESE POPCORN CHICKEN WITH FRIED BASIL
This spiced fried chicken is a staple in the night markets of Taiwan. You can order the chicken in cutlet form or small bites like these, which are served in paper bags with wooden skewers. This recipe uses a few spices that cannot be skipped: five-spice powder and white pepper. The Sichuan peppercorns are a bonus, adding a little numbing tingle. If you can't find Sichuan peppercorns, use black peppercorns instead. You won't get the same tingly feeling, but the chicken will be just as good. This fried chicken recipe happens to be gluten-free thanks to the tapioca flour, which imparts the dish's signature crunch.
Provided by Sue Li
Categories dinner, snack, finger foods, poultry, appetizer, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, season chicken thighs with soy sauce, sugar, five-spice powder, white pepper and 2 teaspoons salt. Set aside to marinate about 1 hour at room temperature, or refrigerate it overnight.
- When ready to cook, fit a medium pot with a cooking thermometer and heat vegetable oil over medium to 350 degrees. Coarsely grind the peppercorns in a spice grinder or mortar and pestle and mix with the remaining 2 teaspoons kosher salt. Set aside.
- Wet your hands and toss marinated chicken with tapioca flour and about 1 tablespoon water until the tapioca flour looks like small beads and clings to the chicken. (Adding a little moisture to your chicken helps the tapioca flour form small beads that will also stick to the chicken and give it a very crunchy crust.)
- Working in batches, add the battered chicken to the hot oil and fry until golden brown and crisp, 5 to 7 minutes. With a slotted spoon or spider, transfer fried chicken to a paper towel-lined plate and season each batch with peppercorn mixture.
- Fry basil leaves until translucent and crisp, 1 to 2 minutes, then scatter over the fried chicken. Serve with leftover peppercorn mixture for sprinkling to taste.
TAIWANESE POPCORN CHICKEN
if you've ever been to Taiwan, you've prob. had this at one point! if not, you're missing out! these are the approximate measurements i use, add more or less soy sauce to get your desired saltiness. sweet potato starch is used to coat the chicken to achieve the "street stall chicken" texture, if you cant find it you can use corn or potato starch but the texture will be different
Provided by kangningchang
Categories Chicken Breast
Time 40m
Yield 30 small pieces, 4 serving(s)
Number Of Ingredients 12
Steps:
- cut the chicken to 1 inch cubes.
- add the garlic, ginger, soy sauce, sugar, five spice, and sesame oil, marinate for at least half an hour in refrigerator.
- roll the chicken pieces in the sweet potato starch to cover evenly.
- heat oil to about 350 degrees Fahrenheit (if you throw some sweet potato starch in the oil, it should sink to the middle of the frying pan, then float to the top).
- carefully drop the chicken one piece at a time and fry for about 2 minutes or until done, turning at least once.
- remove from oil and place on paper towels, sprinkle white pepper and salt while hot, enjoy!
TAIWANESE POPCORN CHICKEN RECIPE BY TASTY
Take snack time to the next level with this boba shop favorite! Perfectly crispy, tender fried chicken is showered in an expertly balanced spice mix for a savory bite that will keep you coming back for more. We recommend pairing it with your favorite milk tea!
Provided by Aleya Zenieris
Categories Snacks
Time 12h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine chicken thighs, soy sauce, black vinegar, Shaoxing wine, white pepper, five spice, garlic, ginger, and brown sugar until the chicken is well coated. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate overnight.
- When ready to fry, heat the oil in a medium pot over high heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels.
- In a small bowl, stir together the paprika, Szechuan peppercorns, and salt.
- When the oil is nearly at temperature, add the tapioca starch to the bowl with the chicken and its marinade and toss to coat, pressing firmly so the tapioca starch sticks to the chicken.
- Add the Thai basil to the hot oil and fry for 1-2 minutes, until crispy. Remove from the oil with a slotted spoon and transfer to the paper towel-lined baking sheet to drain.
- Working in batches, add the chicken to the hot oil and fry for 5 minutes, or until golden brown. Transfer to the paper towel-lined baking sheet.
- Sprinkle the peppercorn-salt mixture generously over the fried chicken and basil. Serve with your favorite boba drink and sweet chili sauce.
- Enjoy!
THE BEST POPCORN CHICKEN WITH SWEET BASIL (POPULAR TAIWANESE STR
I prepare and serve this popcorn chicken at a small cafe in Seattle. *** For this recipe, you may use boneless pork loin chop (pounded down 1/4 inch thick), chicken wings, drumsticks, or chicken breast. You must try the Potato Starch! It gives the chicken a light and pleasant crisp! The basil can be eaten together with the chicken. It's a delicious combo.
Provided by xoxofannyxoxo
Categories Lunch/Snacks
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients, except the chicken, in a dish or bowl. Mix wel.
- Cut Chicken into bite size pieces.
- Combine the mixture and the chicken together.
- Marinade overnight. (this can keep in the fridge for a few days).
- TO Fry: Heat oil to 390 degrees (anywhere from 375-390 should be fine).
- Thoroughly, coat the chicken with Potato Starch.
- Deep fry in small batches until medium golden brown. (about 1.5 mins ).
- Toss with Fresh Basil. You could also add the fresh basil into the oil, with the chicken, for the last 3 secs of frying, but the basil will lose some of its flavor. Be careful of the hot oil splattering when you add in basil.
- Finally, you can sprinkle some extra pepper, salt, and 5 spice onto the chicken if you'd like.
- Enjoy!
Nutrition Facts : Calories 530.7, Fat 14.7, SaturatedFat 3.6, Cholesterol 283.3, Sodium 4452.5, Carbohydrate 23.5, Fiber 1.8, Sugar 14.2, Protein 69.6
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TAIWANESE POPCORN CHICKEN (鹽酥雞) - WOK AND KIN
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Ratings 8Category Appetizer, Dinner, Lunch, SnackCuisine Asian, Chinese, TaiwaneseTotal Time 1 hr 20 mins
- Marinate them in the five spice powder, chicken bouillon powder, salt, sugar, grated ginger, finely chopped garlic, onion powder, corn starch, egg white, Shaoxing wine, light soy sauce, pepper and mashed fermented tofu for at least 20 minutes.
- Toast the white and Sichuan peppercorns on low-medium heat until slightly brown, then use a sieve to sift out any unwanted particles.
- Use a food processor to grind the peppercorns into a powder. Alternatively, use a pestle and mortar to crush them to achieve the same result.
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- In a bowl, marinate the chicken in the garlic, soy sauce, five spice, garlic powder, white pepper, and salt for 30 minutes. If you are air frying or baking, add a 1/2 tablespoon oil to the marinade.
- Lightly pat the chicken dry with paper towels. Place the cornstarch and potato starch in a bowl and, working in batches, toss and coat several pieces of chicken, making sure they are well coated. Alternatively, put the cornstarch and potato starch in a bag or container, add the chicken, and shake to coat. The chicken should be well coated and look fairly dry.
- Prepare a wire cooling rack over a paper towel lined rimmed baking sheet. Heat up 2 - 2.5 inches of oil in a deep heavy bottomed pot until it reaches 325°F. It doesn’t need to be too deep, it depends on the size of your chicken. Use a pair of tongs to gently add a couple of pieces of chicken to the hot oil, being careful not to overcrowd. Fry in batches until lightly golden, about 1 1/2 minutes. Remove from the oil and let rest on your prepared wire rack. Repeat with the remaining chicken until all of it has been fried once.
- Lightly oil or use cooking spray on the air fryer basket. Place the coated pieces of chicken in the basket, with at least 1/4” of space in between pieces. Lightly spray the tops of the chicken with cooking spray. Cook at 400°F for 5 minutes, then flip and lightly spray with extra cooking spray. Cook for 5 more minutes at 400°F. If your pieces of chicken are large, you might need an extra minute or two. Let the chicken cool for 5 minutes, then air fry for an extra 5 minutes at 400°F to crisp it up.
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