Taiwanese Popcorn Chicken (Yan Su Ji)

Instructions

1. 1Cut the about 680 g chicken thighs, boneless, skinless, into 2.54 cm pieces.
2. 2In a medium bowl, combine the 2 tablespoons soy sauce, 1 tablespoon rice wine, 2 cloves garlic (minced), 1 teaspoon ginger (minced), 1/2 teaspoon white pepper, and 1/2 teaspoon five-spice powder. Add the cut chicken pieces to the bowl and toss to coat evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
3. 3In a separate shallow bowl or dish, combine the 1/2 cup tapioca starch and 1/4 cup potato starch. Mix them together thoroughly.
4. 4Remove the marinated chicken pieces from the bowl, letting any excess marinade drip off. Dredge each chicken piece in the starch mixture, ensuring it is fully coated. Shake off any excess starch.
5. 5Pour the 3 cups 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 each batch for 3 to 4 minutes, or until the chicken is golden brown and the internal temperature reaches 74°C.
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. Repeat with the remaining chicken pieces.
8. 8Serve the Taiwanese Popcorn Chicken hot. If desired, garnish with 1/4 cup fried basil leaves.

Related Guides