Chicken Popcorn (Taiwanese)

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Chicken Popcorn (Taiwanese)
  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.

Cook’s Notes:

Boneless chicken breast works well instead of chicken thighs.

You can also use sweet potato flour instead of tempura batter mix.

Editor’s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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