Chinese Popcorn Food

TAIWANESE POPCORN CHICKEN (鹽酥雞)

Steps:

• Cut the thighs into bite-sized pieces, roughly 3cm x 3cm (1" x 1").
• 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.
• Combine the ground peppercorns with the five spice powder, paprika and salt.
• Mix the corn starch and baking powder together, then coat the cut pieces in the corn starch mix. Use a colander to shake away any excess starch.Tip: Put a few pieces in at a time so they are well-coated. Dumping many in will run the risk of a wet batter.
• Heat up a wok of oil on medium heat and fry the coated pieces for 5 minutes or until golden.
• Remove the pieces and let it drip dry in a sieve. Turn the heat up to high and double fry them for another 2 minutes.
• Just before the chicken is ready, toss in the Thai basil leaves and let them fry for 2 minutes or until crispy. Scoop the chicken and leaves out into a large sieve or colander.
• Put a serving of Taiwanese Popcorn Chicken into a large bowl along with some Thai basil. Add some of the spice mix in and toss all together until the batter is evenly coated.
• Serve immediately as is!

"CHINESE" POPCORN

Steps:

• Preheat oven to 250 degrees F.
• In a large shallow roasting pan, combine popcorn, chow mein noodles, and peanuts.
• Melt butter.
• Add sesame oil, soy sauce, lemon juice, and ginger.
• Pour over popcorn mixture; toss to coat evenly. Bake for 1 hour, stirring every 20 minutes
• Spread on paper towels to cool.
• Store in airtight container.

CHINESE POPCORN SNACK MIX

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil or parchment paper.
• Combine popcorn, chow mein noodles, and peanuts in a large bowl.
• Whisk butter, soy sauce, lime juice, sesame oil, Sriracha, and ginger together in a small bowl. Drizzle the butter mixture over the popcorn, tossing to evenly coat. Distribute evenly on the prepared baking sheet.
• Bake in the preheated oven for 30 minutes, stirring halfway through. Remove baking sheet from oven. Set aside to cool before storing in an airtight container.

TAIWANESE POPCORN CHICKEN

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!