Taiwanese Popcorn Chicken (Gluten-Free)

Ingredients

• 1 lb Chicken breast, cut into 1-inch pieces
• 2 tbsp Soy sauce (gluten-free)
• 1 tbsp Rice wine (Shaoxing)
• 1 tsp Garlic powder
• 1/2 tsp White pepper
• 1/2 tsp Five-spice powder
• 1/2 cup Tapioca starch
• 1/4 cup Sweet potato starch
• 1 large Egg
• 2 cups Vegetable oil, for frying
• 1/2 cup Thai basil leaves, for garnish

Instructions

1. 1In a medium bowl, combine the 1 lb of chicken breast pieces with 2 tbsp soy sauce (gluten-free), 1 tbsp rice wine (Shaoxing), 1 tsp garlic powder, 1/2 tsp white pepper, and 1/2 tsp five-spice powder. Mix well to ensure all chicken pieces are coated. Let the chicken marinate for at least 30 minutes at room temperature.
2. 2In a separate medium bowl, whisk together 1/2 cup tapioca starch, 1/4 cup sweet potato starch, and 1 large egg until a smooth batter forms.
3. 3Pour 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). A thermometer is recommended to ensure the correct temperature.
4. 4Using tongs or a fork, dip each marinated chicken piece into the batter, making sure it is fully covered. Let any excess batter drip off before placing it in the hot oil.
5. 5Carefully add the battered chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes per batch, or until the chicken is golden brown and crispy. The chicken should sound crisp when a piece is gently nudged.
6. 6Using a slotted spoon, remove the cooked chicken from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat with the remaining chicken pieces.
7. 7Transfer the drained popcorn chicken to a serving platter. Garnish with 1/2 cup Thai basil leaves and serve immediately while hot.

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