Taiwanese Popcorn Chicken (Gluten-Free)

Ingredients

• about 450 g Chicken Thighs
• 1/2 cup Rice Flour
• 1/4 cup Tapioca Starch
• 1 Egg
• 1 tbsp Soy Sauce
• 1 tbsp Rice Wine
• 1 tsp Garlic Powder
• 1/2 tsp White Pepper
• 1/4 tsp Five-Spice Powder
• 2 cups Vegetable Oil
• 1/2 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 bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, combine the chicken pieces with 1 tbsp Soy Sauce, 1 tbsp Rice Wine, 1 tsp Garlic Powder, 1/2 tsp White Pepper, and 1/4 tsp Five-Spice Powder. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes.
3. 3In a separate shallow bowl, whisk the 1 Egg until lightly beaten.
4. 4In another shallow bowl, combine 1/2 cup Rice Flour and 1/4 cup Tapioca Starch. Stir to mix.
5. 5Take each marinated chicken piece, dip it into the beaten 1 Egg, letting any excess drip off, then dredge it thoroughly in the 1/2 cup Rice Flour and 1/4 cup Tapioca Starch mixture, pressing gently to ensure it's fully coated.
6. 6Pour 2 cups Vegetable Oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 175°C. Use a thermometer to check the temperature.
7. 7Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry for 3-4 minutes per batch, until the chicken is golden brown and the internal temperature reaches 74°C.
8. 8Use a slotted spoon to remove the fried chicken from the pot. Place the chicken on a plate lined with paper towels to drain any excess oil.
9. 9Arrange the fried chicken on a serving platter. Garnish with the 1/2 cup Thai Basil Leaves and serve immediately.

Substitutions

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