Dairy-Free Taiwanese Popcorn Chicken (Yan Su Ji)

Ingredients

• 1.5 lb Chicken thighs, boneless, skinless, cut into 1-inch pieces
• 2 tablespoons Soy sauce
• 1 tablespoon Rice wine
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1/2 teaspoon White pepper
• 1/2 teaspoon Five-spice powder
• 1/2 cup Potato starch
• 1/4 cup Sweet potato starch
• 1/4 cup All-purpose flour
• 1 teaspoon Baking powder
• 3 cups Vegetable oil, for frying
• 1/4 cup Thai basil leaves, for garnish
• 0 none Salt and pepper, to taste

Instructions

1. 1In a medium bowl, combine the 1.5 lb chicken thighs (cut into 1-inch pieces), 2 tablespoons soy sauce, 1 tablespoon rice wine, 3 cloves garlic (minced), 1 teaspoon ginger (grated), 1/2 teaspoon white pepper, and 1/2 teaspoon five-spice powder. Stir to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2In a separate medium bowl, whisk together the 1/2 cup potato starch, 1/4 cup sweet potato starch, 1/4 cup all-purpose flour, and 1 teaspoon baking powder. This is your coating mixture.
3. 3Pour the 3 cups of vegetable oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). A thermometer is best for accuracy, but you can test if the oil is ready by dropping a tiny pinch of the starch mixture into it; it should sizzle immediately.
4. 4Take the marinated chicken pieces from the refrigerator. Add a handful of the chicken to the bowl with the starch mixture. Toss to coat each piece thoroughly. Shake off any excess coating.
5. 5Carefully add the coated chicken pieces to the hot oil, working in batches to avoid overcrowding the pot. Fry for 3 to 5 minutes per batch, until the chicken is golden brown and crispy. The chicken should sound like a gentle sizzle in the oil.
6. 6Using a slotted spoon or spider strainer, remove the fried chicken from the oil. Place the cooked chicken on a plate lined with paper towels to drain any excess oil. Repeat with the remaining chicken pieces.
7. 7Transfer the drained popcorn chicken to a clean bowl. Add salt and pepper to taste, if desired. Garnish with the 1/4 cup Thai basil leaves. Serve immediately.

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