Taiwanese Popcorn Chicken (Dairy-Free)

Ingredients

• about 450 g Chicken Thighs
• 2 tbsp Soy Sauce
• 1 tbsp Shaoxing Wine
• 3 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp White Pepper
• 1/2 tsp Five Spice Powder
• 1/2 cup Tapioca Starch
• 1/4 cup Potato Starch
• 2 cups Neutral Oil (Canola, Vegetable)
• 1/4 cup Thai Basil Leaves

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

Instructions

1. 1Cut the about 450 g Chicken Thighs into 2.54 cm pieces.
2. 2In a medium bowl, combine the chicken pieces with 2 tbsp Soy Sauce, 1 tbsp Shaoxing Wine, 3 cloves minced Garlic, 1 tsp Ginger, 1/2 tsp White Pepper, and 1/2 tsp Five Spice Powder. Mix well to ensure all chicken pieces are coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
3. 3In a shallow bowl or plate, combine 1/2 cup Tapioca Starch and 1/4 cup Potato Starch. Stir to mix them evenly.
4. 4Take the marinated chicken pieces from the bowl, one by one, and place them into the starch mixture. Turn the chicken pieces to coat them completely with the starch. Shake off any excess starch.
5. 5Pour 2 cups Neutral 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.
6. 6Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry each batch for 4-5 minutes, or until the chicken is golden brown and crispy. The chicken should sound crispy as it fries.
7. 7Using a slotted spoon or spider strainer, remove the fried chicken from the oil. Place the chicken on a wire rack set over a baking sheet to drain any excess oil. This step ensures the chicken stays crispy.
8. 8If using, carefully place the 1/4 cup Thai Basil Leaves into the hot oil for about 5-10 seconds until they become crispy and slightly darkened. Immediately remove them with the slotted spoon and place them on the wire rack with the chicken to drain.
9. 9Serve the Taiwanese Popcorn Chicken immediately while hot and crispy. Garnish with the crispy Thai Basil Leaves.

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