Taiwanese Popcorn Chicken (Nut-Free)

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless), cut into 1-inch pieces
• 2 tbsp Soy Sauce (wheat-free)
• 1 tbsp Rice Wine
• 2 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 0.5 tsp White Pepper
• 0.25 tsp Five-Spice Powder
• 0.5 cup Potato Starch
• 0.5 cup Tapioca Starch
• 3 cups Vegetable Oil (for frying)
• 0.25 cup Thai Basil Leaves (optional garnish)

Instructions

1. 1In a medium bowl, combine the 1.5 lbs of chicken thighs (cut into 1-inch pieces) with the 2 tbsp of soy sauce (wheat-free), 1 tbsp of rice wine, 2 cloves of minced garlic, 1 tsp of grated ginger, 0.5 tsp of white pepper, and 0.25 tsp of five-spice powder. Stir all ingredients together thoroughly, then cover the bowl and refrigerate to marinate for at least 30 minutes.
2. 2In a separate shallow bowl, combine the 0.5 cup of potato starch and the 0.5 cup of tapioca starch. Stir the starches together until they are evenly mixed.
3. 3Remove the marinated chicken from the refrigerator. Take each 1-inch piece of chicken and dredge it completely in the starch mixture, ensuring it is fully coated on all sides; gently shake off any excess starch. Repeat this process for all chicken pieces.
4. 4Pour the 3 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C); use a kitchen thermometer to verify the temperature.
5. 5Carefully add about one-third of the starch-coated chicken pieces to the hot oil, ensuring not to overcrowd the pot, which would lower the oil temperature. Fry the chicken for 3 to 4 minutes, or until the pieces are golden brown, crispy on the outside, and cooked through with an internal temperature of 165°F (74°C).
6. 6Using a slotted spoon or spider, carefully remove the cooked chicken pieces from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining chicken in two more batches, ensuring the oil returns to 350°F (175°C) before adding each new batch.
7. 7If desired, garnish the cooked popcorn chicken with the 0.25 cup of fresh Thai basil leaves. Serve the Taiwanese Popcorn Chicken immediately while hot.

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