Taiwanese Popcorn Chicken (Dairy-Free)

Ingredients

• about 680 g Chicken thighs, boneless, skinless
• 2 tablespoons Soy sauce
• 1 tablespoon Rice wine (Shaoxing)
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 teaspoon Five-spice powder
• 1/2 teaspoon White pepper
• 1/2 cup Tapioca starch
• 1/4 cup Potato starch
• 3 cups Vegetable oil, for frying
• 1/4 cup Dairy-free sweet chili sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut chicken thighs into 2.54 cm pieces.
2. 2In a bowl, combine chicken pieces with soy sauce, rice wine, minced garlic, grated ginger, five-spice powder, and white pepper. Marinate for at least 30 minutes.
3. 3In a separate bowl, combine tapioca starch and potato starch.
4. 4Dredge marinated chicken pieces in the starch mixture, ensuring they are fully coated.
5. 5Heat vegetable oil in a large pot or deep fryer to 175°C.
6. 6Carefully add chicken pieces to the hot oil in batches, being careful not to overcrowd the pot.
7. 7Fry for 3-4 minutes, or until golden brown and cooked through.
8. 8Remove chicken from oil and place on a wire rack to drain excess oil.
9. 9Serve hot with dairy-free sweet chili sauce.

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