Taiwanese Popcorn Chicken (Dairy-Free, Nut-Free)

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 2 tbsp Soy sauce (tamari for gluten-free)
• 1 tbsp Shaoxing rice wine (or dry sherry)
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tsp Five-spice powder
• 0.5 tsp White pepper
• 0.5 cup Tapioca starch
• 0.5 cup Potato starch
• 3 cups Neutral oil (e.g., canola, vegetable)
• 0.25 cup Thai basil leaves (optional)

Instructions

1. 1Cut the 1.5 lbs of boneless, skinless chicken thighs into 1-inch bite-sized pieces.
2. 2In a large bowl, combine the cut chicken pieces with 2 tbsp of soy sauce (or tamari for gluten-free), 1 tbsp of Shaoxing rice wine (or dry sherry), 3 cloves of minced garlic, 1 tsp of grated ginger, 1 tsp of five-spice powder, and 0.5 tsp of white pepper. Stir well to coat all the chicken. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
3. 3In a separate medium-sized bowl, combine the 0.5 cup of tapioca starch and 0.5 cup of potato starch, mixing them thoroughly.
4. 4Pour the 3 cups of neutral oil (e.g., canola, vegetable) into a large heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
5. 5Working in batches, take a few marinated chicken pieces from the bowl and dredge them thoroughly in the starch mixture, ensuring each piece is completely coated. Gently shake off any excess starch.
6. 6Carefully lower a batch of starch-coated chicken pieces into the hot oil, ensuring the pot is not overcrowded. Fry for 3 to 4 minutes, or until the chicken is golden brown, visibly crispy, and cooked through, reaching an internal temperature of 165°F (74°C).
7. 7Using a slotted spoon, carefully remove the fried chicken from the oil and transfer it to a wire rack set over a baking sheet to drain any excess oil. Repeat steps 5 and 6 with the remaining chicken until all chicken is fried.
8. 8If you are using them, carefully add the 0.25 cup of Thai basil leaves to the hot oil. Fry for 10 to 15 seconds until the leaves are visibly crispy and their vibrant green color deepens. Quickly remove them with a slotted spoon and place them on the same wire rack to drain.
9. 9Serve the popcorn chicken immediately while hot, garnished with the fried 0.25 cup of Thai basil leaves (if used).

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