Taiwanese Popcorn Chicken (Dairy-Free)

Instructions

1. 1Cut the about 450 g chicken thighs, boneless, skinless into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, combine the 2 tablespoons soy sauce, 1 tablespoon rice wine, 1 teaspoon garlic powder, 1/2 teaspoon five-spice powder, and 1/4 teaspoon white pepper. Add the cut chicken pieces to the bowl and toss to coat them evenly. Let the chicken marinate for at least 15 minutes.
3. 3In a separate shallow bowl or plate, combine the 1/2 cup tapioca starch and 1/4 cup potato starch. Mix them together well.
4. 4Take each marinated chicken piece and dredge it in the starch mixture. Make sure each piece is fully coated on all sides with the starch. Shake off any excess starch.
5. 5Pour enough vegetable oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 5.08-7.62 cm. Heat the oil over medium-high heat until it reaches 175°C.
6. 6Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry the chicken for 3-4 minutes per batch, or until the pieces are golden brown and crispy. The chicken should reach an internal temperature of 74°C.
7. 7Use a slotted spoon to remove the fried chicken from the oil. Place the chicken on a plate lined with paper towels to drain any excess oil. Repeat with remaining chicken batches.
8. 8Serve the Taiwanese popcorn chicken hot.

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