Taiwanese Popcorn Chicken (Dairy & Egg-Free)

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless)
• 2 tbsp Soy Sauce
• 1 tbsp Rice Wine (Shaoxing)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 1/2 tsp White Pepper
• 1/2 tsp Five Spice Powder
• 1/2 cup Tapioca Starch
• 1/4 cup Potato Starch
• 2 cups Vegetable Oil (for frying)
• 1/4 cup Thai Basil Leaves (for garnish)

Instructions

1. 1Cut chicken thighs into 1-inch pieces.
2. 2In a bowl, combine chicken with soy sauce, rice wine, garlic, ginger, white pepper, and five-spice powder. Marinate for at least 30 minutes.
3. 3In another bowl, combine tapioca starch and potato starch.
4. 4Dredge the marinated chicken pieces in the starch mixture, ensuring they are fully coated.
5. 5Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
6. 6Fry the chicken in batches for 3-4 minutes, or until golden brown and cooked through.
7. 7Remove chicken from oil and drain on paper towels.
8. 8Garnish with Thai basil leaves and serve immediately.

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