Taiwanese Popcorn Chicken recipe

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Ingredients

½ pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 tablespoon garlic powder
1 tablespoon freshly ground black pepper
½ teaspoon curry powder
¼ teaspoon grated ginger
1 dash reduced-sodium soy sauce
1 pinch ground cinnamon
1 pinch Chinese five-spice powder
1 pinch salt
½ cup tempura batter mix, or as needed
vegetable oil for frying
1 bunch Thai basil leaves

Nutrition Info

215 calories
carbohydrate: 4.9 g
cholesterol: 36.9 mg
fat: 17 g
fiber: 1.2 g
protein: 11.4 g
saturatedFat: 3 g
servingSize: -
sodium: 82.8 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken pieces, garlic powder, black pepper, curry powder, ginger, soy sauce, cinnamon, five-spice powder, and salt in a large bowl. Let marinate for 10 minutes.

  2. Sprinkle tempura batter mix over chicken, toss to coat lightly and evenly.

  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil in batches until golden brown, about 4 minutes. Drain on paper towels.

  4. Increase oil temperature to 400 degrees F (200 degrees C). Fry Thai basil leaves until crisp, about 1 minute. Drain on paper towels. Fry chicken a second time, 2 to 3 minutes per batch. Drain on paper towels.

  5. Serve chicken with basil leaves.

Recipe Yield

4 servings

Recipe Note

Ever wonder how they make that addictive popcorn chicken at those boba places? Well here's a recipe for that yummy snack! Garnish with a mix of curry powder, pepper, Chinese five-spice, and salt;measuring doesn't matter.

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