Popcorn Chicken Taiwanese Food

POPCORN CHICKEN (TAIWANESE)

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.

TAIWANESE POPCORN CHICKEN

Steps:

• 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.

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!

TAIWANESE POPCORN CHICKEN WITH FRIED BASIL

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 RECIPE BY TASTY

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!

TAIWANESE STREET-STYLE POPCORN CHICKEN RECIPE BY TASTY

Steps:

• Cube the chicken into bite-sized pieces.
• Transfer the chicken to a medium bowl. Add the soy sauce, garlic powder, five spice, white pepper, and salt and mix until evenly coated. Cover and refrigerate for 1 hour.
• In a separate medium bowl, combine the cornstarch and coarse sweet potato flour.
• Add the chicken to the flour mixture and toss to coat.
• In a deep pot, heat 3 inches of oil over medium heat until the temperature reaches 350°F (150°C). Set a wire rack over a baking sheet.
• While the oil is heating, make the spice mix: In a small bowl, stir together the white pepper, salt, five spice, and cayenne.
• Drop a handful of Thai basil into the hot oil. Fry for 30 seconds, until starting to crisp. Remove from the hot oil with a slotted spoon and transfer to the wire rack.
• Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil for 3-5 minutes, until golden brown and crispy. Transfer to the wire rack to drain.
• Transfer the chicken and crispy Thai basil to a large bowl. Sprinkle with the spice mix and gently toss to combine.
• Transfer to a plate and serve hot.
• Enjoy!

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!

THE BEST POPCORN CHICKEN WITH SWEET BASIL (POPULAR TAIWANESE STR

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!