Gluten-Free Sichuan Style Popcorn Chicken

Instructions

1. 1In a medium bowl, whisk together the 1 large egg until the yolk and white are combined.
2. 2In a separate shallow bowl, combine the 1/2 cup tapioca starch, 1 tbsp Sichuan peppercorns, 1 tsp chili flakes, 1 tsp garlic powder, 1/2 tsp ginger powder, and 1/2 tsp salt. Stir to mix evenly.
3. 3Cut the about 450 g chicken breast into bite-sized pieces, about 2.54 cm cubes. Dip each piece of chicken into the beaten egg, letting any excess drip off, then place it into the tapioca starch mixture. Toss to coat each piece thoroughly, ensuring it is fully covered.
4. 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny pinch of the tapioca starch mixture into it; it should sizzle immediately.
5. 5Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3 to 4 minutes, until the chicken is golden brown and the coating is crisp. The chicken should sound like it's crackling as it fries.
6. 6Using a slotted spoon, remove the fried chicken from the oil. Place the chicken on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining chicken pieces, ensuring the oil returns to 175°C between batches.
7. 7Serve the popcorn chicken immediately while it is hot and crispy.

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