Taiwanese Popcorn Chicken (without egg wash)

Ingredients

• about 680 g Chicken Thighs
• 1 cup Buttermilk (or dairy-free alternative)
• 2 tbsp Soy Sauce
• 1 tsp Garlic Powder
• 1/2 tsp White Pepper
• 1/2 tsp Five-Spice Powder
• 1 cup Cornstarch
• 1/2 cup All-Purpose Flour
• 2 cups Vegetable Oil

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

Instructions

1. 1Cut the about 680 g Chicken Thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 1 cup Buttermilk (or dairy-free alternative), 2 tbsp Soy Sauce, 1 tsp Garlic Powder, 1/2 tsp White Pepper, and 1/2 tsp Five-Spice Powder until combined.
3. 3Add the cut chicken pieces to the buttermilk mixture, ensuring all pieces are submerged. Cover the bowl and refrigerate for at least 30 minutes to marinate.
4. 4In a separate shallow bowl or dish, combine the 1 cup Cornstarch and 1/2 cup All-Purpose Flour. Mix them together thoroughly.
5. 5Pour the 2 cups Vegetable Oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C. Use a thermometer to check the temperature.
6. 6Remove chicken pieces from the marinade, letting excess drip off, and place them into the cornstarch and flour mixture. Toss to coat each piece completely. Shake off any excess coating.
7. 7Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-5 minutes per batch, until the chicken is golden brown and cooked through. The internal temperature should reach 74°C.
8. 8Using 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. Serve immediately.

Substitutions

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