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Taiwanese Popcorn Chicken
Xiao Chi Ji
Bite-sized pieces of tender chicken, marinated and then deep-fried to a crispy golden perfection, seasoned with a savory and slightly spicy blend of spices.
🧂 Ingrédients
- 500 g Boneless, skinless chicken thighs(cut into 1-inch pieces)
- 2 tbsp Soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp Sesame oil
- 1/2 tsp White pepper
- 1 tsp Garlic powder
- 1/2 tsp Ginger powder
- 1/4 cup Cornstarch(for marinade)
- 1/2 cup Sweet potato starch(for dredging)
- 1/2 tsp Salt
- 3-4 cups Vegetable oil(for deep frying)
- 1/2 tsp Five-spice powder(for seasoning)
- 1/4 tsp Ground Sichuan peppercorns(optional, for seasoning)
- 1/4 tsp Chili powder(for seasoning)
- 1/4 cup Fresh basil leaves(fried, for garnish)
👨🍳 Instructions
- 1
In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, sesame oil, white pepper, garlic powder, ginger powder, and 1/4 cup cornstarch. Mix well to coat the chicken evenly. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- 2
In a separate shallow dish, combine the sweet potato starch, salt, and 1/2 tsp five-spice powder (and Sichuan peppercorns/chili powder if using). Mix well.
- 3
Heat the vegetable oil in a wok or deep pot to 350°F (175°C).
- 4
Dredge each marinated chicken piece in the sweet potato starch mixture, ensuring it's fully coated. Shake off any excess.
- 5
Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 4-5 minutes, until golden brown and cooked through.
💡 Conseils de pro: Frying in batches ensures the chicken fries evenly and the oil temperature stays consistent. - 6
Remove the fried chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain.
- 7
For extra crispiness, you can re-fry the chicken for another 1-2 minutes at a slightly higher temperature (around 375°F/190°C) until deep golden brown.
- 8
While the chicken is still hot, toss it with a little more five-spice powder and chili powder if desired. Garnish with fried basil leaves and serve immediately.
💡 Conseils de pro
- ✓Sweet potato starch is crucial for achieving the signature crispy, slightly chewy texture of Taiwanese popcorn chicken.
- ✓Chicken thighs are recommended over breast for their tenderness and moisture.
- ✓Frying the basil leaves at the end adds a fragrant and visually appealing garnish.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of sugar to the dredging mixture for a hint of sweetness.
- Serve with a side of Taiwanese chili sauce or plum sauce for dipping.