Taiwanese Popcorn Chicken (No Shellfish)

Ingredients

• 1.5 lb Chicken thighs, boneless, skinless, cut into 1-inch pieces
• 2 tbsp Soy sauce
• 1 tbsp Rice wine (Shaoxing)
• 3 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 tsp Five-spice powder
• 1/2 tsp White pepper
• 1 large Egg
• 1/2 cup Sweet potato starch
• 1/4 cup Tapioca starch
• 4 cups Vegetable oil, for deep frying
• 1/4 cup Taiwanese basil leaves, for garnish (optional)

Instructions

1. 1In a bowl, combine chicken pieces with soy sauce, rice wine, garlic, ginger, five-spice powder, and white pepper. Mix well and marinate for at least 30 minutes.
2. 2In a separate bowl, whisk the egg. In another bowl, combine sweet potato starch and tapioca starch.
3. 3Dip each chicken piece in the egg, then dredge in the starch mixture, ensuring it's fully coated.
4. 4Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
5. 5Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the fryer. Fry for 4-5 minutes, or until golden brown and cooked through.
6. 6Remove the chicken with a slotted spoon and place on a wire rack to drain excess oil.
7. 7Garnish with Taiwanese basil leaves (if using) and serve immediately.

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