Taiwanese Popcorn Chicken (Gluten-Free)

Ingredients

• about 680 g Chicken thighs, boneless, skinless, cut into 1-inch pieces
• 1/2 cup Tapioca starch
• 1/4 cup Rice flour
• 1 teaspoon Garlic powder
• 1 teaspoon Five-spice powder
• 1/2 teaspoon White pepper
• 2 tablespoons Soy sauce (gluten-free)
• 1 tablespoon Rice wine
• 1 teaspoon Ginger juice
• 3 cups Vegetable oil, for frying
• 1/4 cup Basil leaves, for garnish (optional)

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

Instructions

1. 1In a medium bowl, combine the about 680 g chicken thighs (cut into 2.54 cm pieces) with 2 tablespoons of gluten-free soy sauce, 1 tablespoon of rice wine, and 1 teaspoon of ginger juice. Mix well to coat the chicken. Let it marinate for at least 15 minutes.
2. 2In a separate medium bowl, whisk together 1/2 cup tapioca starch, 1/4 cup rice flour, 1 teaspoon garlic powder, 1 teaspoon five-spice powder, and 1/2 teaspoon white pepper. This is your coating mixture.
3. 3Add the marinated chicken pieces to the bowl with the coating mixture. Toss and press the mixture onto the chicken to ensure each piece is fully coated. Shake off any excess.
4. 4Pour 3 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C. Use a thermometer to check the temperature.
5. 5Carefully add the coated chicken pieces to the hot oil, working in batches to avoid overcrowding the pot. Fry each batch for 3 to 4 minutes, or until the chicken is golden brown and appears cooked through. The chicken should sound crisp as it fries.
6. 6Using a slotted spoon or spider strainer, remove the fried chicken from the oil. Place the chicken on a plate lined with paper towels to drain any excess oil.
7. 7Arrange the drained popcorn chicken on a serving platter. If desired, garnish with 1/4 cup of fresh basil leaves before serving immediately.

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