Taiwanese Popcorn Chicken (Salt and Pepper Chicken)

Ingredients

• about 450 g Boneless, skinless chicken thighs
• 2 tbsp Soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 3 cloves Garlic
• 1 tsp Ginger
• 1 tsp White pepper
• 1/2 tsp Five-spice powder
• 1/2 cup Potato starch
• 1/4 cup Tapioca starch
• 3 cups Vegetable oil
• 1/4 cup Fried basil leaves
• 2 tbsp Salt and pepper seasoning (see notes)

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

Instructions

1. 1Cut the about 450 g boneless, skinless chicken thighs into 2.54 cm pieces.
2. 2In a medium bowl, combine the chicken pieces with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 3 minced cloves of garlic, 1 tsp grated ginger, 1 tsp white pepper, and 1/2 tsp five-spice powder. Mix well to ensure all chicken pieces are coated. Let this marinate for at least 30 minutes at room temperature.
3. 3In a separate medium bowl, whisk together 1/2 cup potato starch and 1/4 cup tapioca starch until evenly combined.
4. 4Add the marinated chicken pieces to the starch mixture, a few at a time, tossing to coat each piece thoroughly. Ensure no large clumps of starch form.
5. 5Pour 3 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
6. 6Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry for 3-4 minutes per batch, until the chicken is golden brown and crispy. The chicken should sound like crackling when done.
7. 7Using 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. Let it drain for 1-2 minutes.
8. 8Transfer the drained chicken to a clean serving bowl. Sprinkle evenly with 2 tbsp salt and pepper seasoning and scatter the 1/4 cup fried basil leaves over the top just before serving.

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