Poulet popcorn taïwanais

Ingrédients

• 600 g chicken breast
• 3 tbsp soy sauce
• 2 tbsp rice wine (Shaoxing) or dry sherry
• 3 garlic cloves, finely chopped
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• 1 tsp sugar
• 150 g sweet potato starch (or cornstarch)
• 1 tsp five-spice powder
• 1 tsp white pepper, plus extra to serve
• 1 generous handful fresh basil leaves
• Sunflower oil for frying
• Chili flakes to taste

Préparation

1. 1

   Cut the chicken breast into bite-sized cubes of about 2 cm.Mix the soy sauce, rice wine, garlic, ginger, sesame oil and sugar in a bowl. Add the chicken and marinate in the fridge for at least 30 minutes.Mix the sweet potato starch, five-spice powder and white pepper in a deep plate.Remove the chicken pieces from the marinade and toss them generously in the starch mixture until they are fully coated.Heat the frying oil in a deep pan or deep-fryer to 175 degrees Celsius.Fry the chicken in small batches for 4 to 5 minutes until the pieces are golden brown and cooked through. Drain on paper towels.At the end, fry the fresh basil leaves in the hot oil for 15 to 20 seconds until crisp. Drain these as well.Toss the popcorn chicken with the fried basil and sprinkle with extra white pepper and chili flakes to taste. Serve immediately.