25-Min Crispy Popcorn Chicken with Basil
Ingredients
For the chicken
- 4 pieces boneless chicken thighs cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- ¼ teaspoon white pepper
- ¼ teaspoon five-spice powder
- 3 cloves garlic, grated
- 2 large eggs
- 4 tablespoons cornstarch
- 1½ cups sweet potato starch, or cornstarch as a substitute
- 3 cups cooking oil, (high-smoking-point oil like peanut, grapeseed, or avocado oil) for frying
- 1 cup fresh basil leaves
For the seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon paprika
Instructions
- To prepare the chicken, cut the chicken thighs into evenly sized bite-sized pieces to ensure even cooking.
- To season the chicken, in a bowl, combine the chicken, soy sauce, rice wine, white pepper, five-spice powder, and grated garlic. Mix well and let marinate for at least 5 minutes, or longer if time allows.
- To coat the chicken, in a bowl, whisk together the eggs and cornstarch until smooth. Add the marinated chicken and mix until coated, then press the chicken into the sweet potato starch until each piece is well coated with a textured surface for extra crunch.
- To fry the chicken, in a pot over high heat, add the cooking oil and heat to 350°F (175°C). Fry the chicken in batches for about 3 minutes until lightly golden. Remove and drain. Increase the oil temperature to 375°F (190°C), then return the chicken and fry for another 1 minute until deeply golden and crispy.
- To fry the basil, carefully add the basil leaves to the hot oil using a strainer, as the oil will splatter. Fry for about 30 seconds until crisp, then remove and drain.
- To season and serve, in a large bowl, combine the fried chicken with salt, white pepper, five-spice powder, and paprika. Toss well while still hot so the seasoning adheres evenly. Add the crispy basil and toss gently. Serve immediately.
Video
Notes
- Cut evenly: Keeping the chicken pieces the same size ensures even cooking and crispiness.
- Use sweet potato starch: This creates the signature crunchy coating found in Taiwanese Popcorn Chicken. Cornstarch works too, but yields a lighter crust.
- To test the oil temperature, place a wooden chopstick into the hot oil. If it’s around 350°F, you’ll see small, steady bubbles forming around the tip.
- Double fry for crispiness: The first fry cooks the chicken, and the second fry locks in that irresistible crunch.
- Add basil carefully: Fresh basil adds amazing aroma but will splatter—stand back and use a strainer so your hands aren’t directly over the hot oil.
- Season right after frying: The heat helps the seasoning stick perfectly to the crispy surface.