Taiwanese Popcorn Chicken (Salt and Pepper Chicken)

Ingredients

• about 680 g Chicken Thighs, boneless, skinless, cut into 1-inch pieces
• 2 tbsp Soy Sauce
• 1 tbsp Shaoxing Wine (or dry sherry)
• 1 tsp Ginger, grated
• 2 cloves Garlic, minced
• 1/2 tsp White Pepper
• 1/4 tsp Five Spice Powder
• 1 large Egg
• 1/2 cup Sweet Potato Starch (or tapioca starch)
• 1/4 cup Potato Starch
• 3 cups Vegetable Oil, for frying
• 2 tbsp Salt and Pepper Mix
• 1/4 cup Fried Basil Leaves (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 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp grated ginger, 2 cloves minced garlic, 1/2 tsp white pepper, and 1/4 tsp five spice powder. Mix well to ensure all chicken pieces are coated, then cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2In a shallow dish, whisk the 1 large egg until smooth. In a separate shallow dish, combine the 1/2 cup sweet potato starch and 1/4 cup potato starch. Take each marinated chicken piece, dip it into the whisked egg, letting any excess drip off, then place it into the starch mixture. Press gently to coat the chicken completely with the starch, ensuring no bare spots. Place the coated chicken pieces on a clean plate or tray.
3. 3Pour 3 cups of vegetable oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C. Use a thermometer to check the oil temperature.
4. 4Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry each batch for 3 to 4 minutes, or until the chicken is golden brown and the coating is crispy. The chicken should reach an internal temperature of 74°C.
5. 5Using a slotted spoon or spider strainer, remove the fried chicken from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat this process with the remaining chicken pieces.
6. 6While the chicken is still warm, sprinkle it generously with the 2 tbsp salt and pepper mix. If using, scatter the 1/4 cup fried basil leaves over the chicken.
7. 7Serve the Taiwanese Popcorn Chicken immediately while it is hot and crispy.

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