Gluten-Free Taiwanese Popcorn Chicken

Instructions

1. 1Cut the about 680 g of boneless, skinless chicken thighs into 2.54 cm pieces. In a medium bowl, combine the 2 tbsp of tamari, 1 tbsp of rice wine, 1 tsp of garlic powder, 1/2 tsp of five spice powder, 1/4 tsp of white pepper, and 1/2 tsp of salt. Add the chicken pieces to the bowl and toss to coat them evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Pour 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 175°C. Use a thermometer to check the temperature.
3. 3Place the 1/2 cup of tapioca starch in a shallow bowl or plate. Take the marinated chicken pieces from the bowl, letting any excess marinade drip off, and dredge each piece in the tapioca starch. Ensure each piece is fully coated.
4. 4Carefully add about one-third of the coated chicken pieces to the hot oil. Fry for 3-4 minutes, or until the chicken is golden brown and floats to the surface. The chicken should be cooked through, reaching an internal temperature of 74°C.
5. 5Using a slotted spoon, remove the fried chicken from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat step 4 and 5 with the remaining chicken, frying in batches to avoid overcrowding the pot.
6. 6If using, carefully add the 1/4 cup of Thai basil leaves to the hot oil. Fry for about 10-15 seconds, just until they become crispy. Immediately remove them with the slotted spoon and drain on a separate plate lined with paper towels.
7. 7Serve the gluten-free Taiwanese popcorn chicken hot. If desired, garnish with the crispy Thai basil leaves.