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If you’re like me and you love drinking bubble tea, you may recognize this dish. Taiwanese popcorn chicken is one of my favourite Asian snacks. I LOVE this dish, I am so into everything about it’s fried, crunchy goodness. Not to mention it’s super easy to make.

I’m drooling just thinking about it: juicy, savory, with just a hint of sweetness. The fried Thai basil leaves take it to another level!!!


Taiwanese Popcorn Chicken

Ingredients
Chicken
1 1/2 lbs boneless skinless chicken thighs

Marinade
1 medium head of garlic
1/2-inch ginger
3 green onions, white and 1-inch of the green part, minced
2 tablespoon soy sauce
1 tablespoon mirin (see headnote above)
1 teaspoon sweet potato starch (see headnote above)
1/2 teaspoon 5-spice (see headnote above)
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper

Coating
1 eggs
1/2 cup cold water
2-3 cups sweet potato starch (see headnote above)
To fry
3-4 cups peanut, rice bran or avocado oil
To serve
Leaves from 1 bunch of fresh Thai basil (see headnote above)
salt and white pepper to taste / chili powder

Directions
1. 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 minced green onions, soy sauce, Mirin, 5-spice, white pepper, sweet potato starch and cayenne pepper, stir to form a paste and then scrape 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.

2. Once the chicken is done marinating, place the eggs in medium sized bowl with the 1/2 cup of water. Beat together with a fork. Place the sweet potato starch in another medium sized bowl. Heat the frying oil in a sauté pan or wok until it reaches 350˚F. Using chopsticks or tongs, dip the chicken first in the watery egg mixture then in the starch and 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 in the wok and 8 – 10 pieces in my 10” sauté pan.

3. Once fried, place the chicken on a wire rack or a plate lined with paper towels to drain. Immediately toss with generous amounts of salt and white pepper to taste. Once you’ve fried all the chicken, fry the Thai basil leaves for 30 seconds or until they darken and then serve with the chicken.

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