Thai Popcorn Recipes

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.

THAI POPCORN

Steps:

• Place popcorn in a large bowl.
• Combine sauces in a small bowl; toss popcorn with sauce mixture, then immediately with coriander& salt.

PAD THAI POPCORN

Steps:

• Preheat oven to 250 degrees F.
• Add a teaspoon of oil and the corn kernels to a pot over medium heat and cover.
• Once the first kernel pops, shake the pot frequently until all the kernels have popped.
• Transfer the popcorn to a large bowl and add in the peanuts.
• In the same pot, add in the brown sugar, vegetable oil and corn syrup over medium heat, followed by the fish sauce and lime juice.
• Stir this and allow it to cook until thickened.
• Once thick, turn off the heat and add in the Sriracha, baking soda, and lime zest.
• Pour this over the popcorn and peanuts and mix well.
• Spread the popcorn on a baking sheet or two and place in the oven for 30 minutes, tossing it once or twice during that time.
• Allow the sticky popcorn to cool and then garnish with cilantro, if desired.

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!