TAIWANESE POPCORN CHICKEN
How to Make The Best Taiwanese Popcorn Chicken Three Ways: Baked, Air Fried, and Deep Fried
Provided by Stephanie
Categories Main Course
Time 1h
Number Of Ingredients 16
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.
Nutrition Facts : Calories 578 kcal, Carbohydrate 20.8 g, Protein 66.5 g, Fat 23.7 g, SaturatedFat 5.5 g, Cholesterol 202 mg, Sodium 1586 mg, Fiber 0.7 g, Sugar 0.6 g, ServingSize 1 serving
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 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!
JAPANESE POPCORN CHICKEN (KARAAGE) RECIPE BY TASTY
Crispy, delicious fried chicken is one of life's greatest pleasures, but every once in a while, you feel the desire to mix things up. That's where this recipe for Japanese popcorn chicken steps into the picture. It's everything you love about fried chicken but what a Japanese kick, thanks to a handful of ingredients like garlic, ginger, sake, soy sauce, and sesame oil. They're the perfect way to spice up game day...or any day.
Provided by Alvin Zhou
Categories Appetizers
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
- Heat oil in a pot over high heat until about 340°F (170°C).
- Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
- Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F (160°C). Rest the chicken on paper towels and increase the heat.
- Heat oil to about 390°F (200°C), then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
- Serve with lemon and parsley.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 46 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, Sugar 6 grams
TAIWANESE STREET-STYLE POPCORN CHICKEN RECIPE BY TASTY
This popcorn chicken recipe brings me back to the streets of Taiwan. The crunch and pop of flavor is irresistible and that fried Thai basil? Yum!
Provided by Jasmine Pak
Categories Sides
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 269 calories, Carbohydrate 5 grams, Fat 15 grams, Fiber 0 grams, Protein 27 grams, Sugar 0 grams
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TAIWANESE POPCORN CHICKEN | YAN SU JI - THE FORK BITE
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5/5 (4)Total Time 40 minsCategory Appetizer, SnacksCalories 359 per serving
- Cut the chicken into 1-inch chunks and place in large bowl. Mix the marinade ingredients and add the mixture into the chicken, toss well. Set aside and refrigerate for 20 minutes or overnight.
- When ready to cook, place the eggs in a bowl, add 3 tbsp of water and whisk with fork. Place the sweet potato starch in a separate bowl.
- Using chopstick (or a tong), dip the chicken first into the egg mixture, then toss in the sweet potato starch and coat evenly. Shake off excess starch.
- Heat the oil in the wok, when oil reached 150 degree C, scatter the basil leaves and stir for about 20 seconds until the basil leaves turn translucent and crisp. Remove from the wok and drain. Set aside.
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