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
if you've ever been to Taiwan, you've prob. had this at one point! if not, you're missing out! these are the approximate measurements i use, add more or less soy sauce to get your desired saltiness. sweet potato starch is used to coat the chicken to achieve the "street stall chicken" texture, if you cant find it you can use corn or potato starch but the texture will be different
Provided by kangningchang
Categories Chicken Breast
Time 40m
Yield 30 small pieces, 4 serving(s)
Number Of Ingredients 12
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!
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!
TAIWANESE POPCORN CHICKEN WITH FRIED BASIL
This spiced fried chicken is a staple in the night markets of Taiwan. You can order the chicken in cutlet form or small bites like these, which are served in paper bags with wooden skewers. This recipe uses a few spices that cannot be skipped: five-spice powder and white pepper. The Sichuan peppercorns are a bonus, adding a little numbing tingle. If you can't find Sichuan peppercorns, use black peppercorns instead. You won't get the same tingly feeling, but the chicken will be just as good. This fried chicken recipe happens to be gluten-free thanks to the tapioca flour, which imparts the dish's signature crunch.
Provided by Sue Li
Categories dinner, snack, finger foods, poultry, appetizer, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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Ratings 2Calories 498 per servingCategory Dinner, Lunch, Side Dish
- In a large mixing bowl, mix together cornstarch, salt, garlic powder, onion powder, Chinese Five Spice powder and minced garlic. Add in your chicken and mix until every piece is well coated.
- In a hot pan set over medium high heat, add avocado oil. Add in your chicken when oil is hot. Cover with a mesh shield to protect from oil splatter. Fry on all sides until golden crispy brown, about 13-15 minutes.
- At the very end, add in your fresh basil and fry until the leaves are crispy. Serve with sriracha mayo or a plain mayo. Enjoy!
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Ratings 17Servings 8Cuisine ChineseCategory Snack
- Marinate chicken thigh cubes with soy sauce, five-spice powder, ground pepper, and bruised garlic. Set aside for 15 minutes.
- Drop Thai basil leaves into the hot oil, and quickly cover the pot with a lid since they will splatter. Open the lid once the sizzling sound dies down, and the leaves should be crispy and ready. Remove fried basil leaves with a slotted spoon and place on a wire rack to remove excess oil.
- Gently toss fried chicken with spice mix, then transfer to a serving platter. Garnish with fried Thai basil leaves. Serve immediately.
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