Ingredients
Scale
- 1 pound chicken thighs, boneless and skinless
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1 teaspoon five-spice powder
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 cup potato starch
- 4 cups oil for frying
- 1 bunch basil leaves, for frying
Instructions
- Cut the chicken thighs into bite-sized pieces and marinate them with salt, white pepper, five-spice powder, soy sauce, and rice wine for at least 30 minutes.
- Coat the marinated chicken pieces in potato starch, shaking off any excess.
- Heat oil in a deep pan over medium-high heat until it reaches 350°F (175°C).
- Fry the chicken pieces in batches for about 4-5 minutes until golden brown and cooked through.
- Remove the chicken from oil and drain on paper towels.
- In the same oil, fry the basil leaves until crispy, then remove and drain.
- Serve the crispy chicken topped with fried basil leaves.
Notes
- For extra flavor, try adding chili flakes to the marinate.
- Ensure the oil is hot enough to create a crispy texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Taiwanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 0g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 115mg
Keywords: Taiwanese Popcorn Chicken, Chicken Recipes, Asian Cuisine