Taiwanese popcorn fried chicken

Ingredients

• 600 g Boneless skinless chicken thighs
• 3 tbsp Soy sauce
• 2 tbsp Shaoxing rice wine
• 3 cloves Garlic
• 1 piece Fresh ginger
• 1 tsp Five-spice powder
• 1 tsp Ground white pepper
• 1 tbsp Brown sugar
• 1 tbsp Toasted sesame oil
• 100 g Sweet potato starch
• 1 bunch Thai basil
• 1 l Peanut oil for frying
• 1 tsp Sichuan peppercorns
• 2 tsp Fine salt
• to taste Chili powder

Method

1. Cut the chicken thighs into bite-sized cubes, uniform for even cooking. Place them in a large bowl.
2. Pour the Taiwanese marinade over the chicken, massage each piece to coat well. Cover with plastic wrap and chill in the refrigerator for at least one hour, ideally overnight for maximum flavor penetration.
3. Drain the chicken of its excess marinade. Sprinkle generously with sweet potato starch, pressing with your hands so that each piece is evenly coated. Let rest for a few minutes: the starch needs to hydrate and form a slightly damp film to the touch.
4. Heat the peanut oil in a deep pot. Check the temperature with a piece of bread: it should brown in a few seconds. Fry the Thai basil leaves very briefly until they stop sizzling, then carefully remove them and drain on paper towels.
5. Fry the chicken in several batches without overloading the pot. The pieces must float freely. Cook until they are golden brown and the bubbling slows down, a sign that the moisture is evaporating. Drain on paper towels.
6. Raise the oil temperature: a piece of bread should brown almost immediately. Refry all the chicken pieces briefly until you get an amber and crispy crust. Drain immediately.
7. Transfer the still piping hot chicken into a large bowl. Sprinkle generously with Taiwanese pepper salt and chili powder to taste, toss vigorously to coat well. Scatter with fried basil and serve without waiting.

Nutrition

Per serving

Energy

629.6 kcal

Protein

27.69 g

Carbohydrate

28.5 g

Fat

44.5 g

Fibre

1.57 g

Calcium

11.52 mg

Iron

0.51 mg

Magnesium

13.01 mg