Popcorn Chicken (Taiwanese) recipe

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Ingredients

1 ½ pounds boneless chicken thighs, cut into bite-size pieces
1 tablespoon soy sauce
½ teaspoon rice vinegar
2 cloves garlic, finely chopped
2 teaspoons grated ginger
1 teaspoon Chinese five-spice powder
1 teaspoon ground white pepper
1 teaspoon salt
½ teaspoon cayenne pepper
1 egg
1 cup tempura batter mix, or as needed
peanut oil for frying
1 bunch Thai basil, chopped
2 green onions, chopped
1 pinch ground white pepper
1 pinch salt

Nutrition Info

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
servingSize: -
sodium: 1057 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).

  3. 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.

  4. Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.

Recipe Yield

4 servings

Recipe Note

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.

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