Taiwanese Popcorn Chicken (Gluten-Free)

Ingredients

• about 680 g Chicken Thighs
• 1/2 cup Tapioca Starch
• 1 tsp Garlic Powder
• 1/2 tsp White Pepper
• 1/2 tsp Five-Spice Powder
• 1 tbsp Tamari (Gluten-Free Soy Sauce)
• 1 tbsp Rice Wine
• 1 Egg
• 2 cups Vegetable Oil
• 1/4 cup Thai Basil (optional)

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

Instructions

1. 1Cut chicken thighs into bite-sized pieces.
2. 2In a bowl, combine tapioca starch, garlic powder, white pepper, five-spice powder, tamari, rice wine, and egg. Mix well.
3. 3Add chicken to the marinade and toss to coat. Marinate for at least 30 minutes.
4. 4Heat vegetable oil in a deep fryer or large pot to 175°C.
5. 5Fry the chicken in batches for 4-5 minutes, or until golden brown and cooked through.
6. 6Remove the chicken from the oil and drain on paper towels. Fry Thai basil for 30 seconds (if using).
7. 7Serve hot with Thai basil.

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