Taiwanese Popcorn Chicken
Taiwanese Popcorn Chicken - crispy, juicy and delicious Asian fried chicken nuggets. Quick, easy and budget-friendly recipe for the entire family!!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz (225g) chicken breast (or thighs, cut into bite-size cubes)
- 1 cup cornstarch
- 2 cups oil (for deep-frying)
- 1 cup fresh Thai basil leaves (optional)
- 1/4 teaspoon pepper salt
- 3 dashes cayenne pepper (optional)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 teaspoon soy sauce
- 1/4 teaspoon pepper salt (or mix together 1/4 tsp of salt and 1/4 tsp of white pepper. )
- 1/2 teaspoon chicken bouillon (optional)
- 1 tablespoon rice wine
- 1 tablespoon water
Instructions
- 1
Add garlic, ginger, soy sauce, pepper salt, chicken bouillon powder, rice wine, and water to the chicken pieces and marinate for 30 minutes.
- 2
Coat the chicken evenly with cornstarch, shaking off the excess.
- 3
Heat 2-3 inches (5 cm to 7 cm) of oil in a pan or stock pot for deep-frying. Deep-fry the chicken until it turns light to golden brown, then add the Thai basil leaves to the oil.
- 4
Next, add the Thai basil leaves to the oil.
- 5
As soon as the leaves crisp up, remove the chicken and basil leaves from the oil using a strainer or slotted spoon, and place them in a mixing bowl.
- 6
Add the pepper salt and toss well with the chicken and basil leaves. If you like spicy, you may add cayenne pepper. Serve immediately.