Taiwanese Popcorn Chicken (Salt and Pepper Chicken)

Ingredients

• about 450 g Chicken thighs, boneless, skinless, cut into 1-inch pieces
• 1 tbsp Soy sauce (gluten-free)
• 1 tbsp Rice wine (Shaoxing)
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1/4 tsp White pepper
• 1/2 cup Tapioca starch
• 1/2 tsp Five-spice powder
• 2 cups Vegetable oil, for frying
• 1 tsp Salt
• 1 tsp Black pepper
• 1/4 cup Thai basil leaves, fried (optional)

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

Instructions

1. 1In a medium bowl, combine the about 450 g chicken thighs (cut into 2.54 cm pieces), 1 tbsp soy sauce (gluten-free), 1 tbsp rice wine (Shaoxing), 2 cloves garlic (minced), 1 tsp ginger (grated), and 1/4 tsp white pepper. Stir everything together to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2In a separate medium bowl, mix together the 1/2 cup tapioca starch and 1/2 tsp five-spice powder until well combined.
3. 3Take each piece of marinated chicken and toss it in the tapioca starch mixture, making sure each piece is fully coated. Shake off any excess starch.
4. 4Pour the 2 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 temperature.
5. 5Carefully add the coated chicken pieces to the hot oil, working in batches to avoid overcrowding the pot. Fry each batch for 3-4 minutes, or until the chicken is golden brown and cooked through. The chicken should reach an internal temperature of 74°C.
6. 6Using 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.
7. 7Immediately sprinkle the drained chicken with 1 tsp salt and 1 tsp black pepper while it is still warm.
8. 8If using, garnish the Taiwanese Popcorn Chicken with the 1/4 cup fried Thai basil leaves.

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