Taiwanese Popcorn Chicken

🔥 Prep

• Cut the 500 g boneless skinless chicken thigh into bite-sized cubes (about 2 cm pieces).
• Mince the 5 cloves of garlic and grate the 10 g of ginger.
• Measure out 2 tbsp soy sauce, 1 tbsp Shaoxing rice wine, 1 tsp Chinese five-spice powder, 1 tsp sugar, 0.5 tsp white pepper, 1 tsp salt, and have them ready.
• Crack 1 egg into a small bowl and beat lightly.
• Place 100 g coarse sweet potato starch in a shallow dish.
• Rinse 1 cup fresh Thai basil, pat dry, and keep whole leaves.
• Pour 500 ml vegetable oil into a deep pot or wok for frying.

🔥 Cook

• 1. In a mixing bowl, combine the chicken cubes, minced garlic, grated ginger, soy sauce, Shaoxing rice wine, five-spice powder, sugar, white pepper, and salt; mix well and marinate for 15 minutes.
• 2. Add the beaten egg to the marinated chicken and toss to coat evenly.
• 3. Dredge the egg‑coated chicken in the coarse sweet potato starch, ensuring each piece is fully covered.
• 4. Heat the vegetable oil over medium-high heat until it reaches 170‑180°C.
• 5. Fry the coated chicken in batches for 3‑4 minutes until golden brown and crispy, then remove with a slotted spoon and drain on paper towels.
• 6. Increase heat to high and fry the fresh Thai basil leaves for 10‑15 seconds until crisp; remove and drain.
• 7. Return the fried chicken to the bowl, add the crisp basil, then sprinkle with 0.5 tsp Sichuan pepper powder and 0.5 tsp chili powder; toss to coat evenly.
• 8. Taste and adjust seasoning if needed, then serve immediately.

🔥 Serve

• Serve hot as a snack or appetizer, optionally with lime wedges for squeezing.
• Pair with steamed jasmine rice or a simple cucumber salad for a balanced meal.
• Enjoy with a cold beer or Taiwanese bubble tea for an authentic experience.