Taiwanese Popcorn Chicken

Ingredients

• 2 lb chicken thighs (boneless)
• 1 egg white
• 2 tbsp regular soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp honey
• 1/2 tsp garlic powder
• 1/4 tsp ginger powder
• 3/4 tsp kosher salt
• 1/4 tsp white pepper
• 1/4 tsp five spice
• 1/4 tsp MSG
• 3/4 tsp five spice
• 3/4 tsp kosher salt
• 1/4 tsp white pepper
• 1/2 tsp MSG
• 1/4 tsp granulated sugar
• 2 1/2 c sweet potato starch (or tapioca starch (about the whole bag))
• neutral oil
• 1 c Thai basil

Instructions

1. 1

   --- Marinade ---

2. 2

   Prep the 2 lb chicken thighs by removing any bones and cutting it into ½-inch cubes. Place the piece in a food storage container. Repeat with all the pieces.

3. 3

   In a bowl, combine the marinade ingredients: 1 egg white, 2 tbsp regular soy sauce, 1 tbsp Shaoxing wine, 1 tsp honey, ½ tsp garlic powder, ¼ tsp ginger powder, ¾ tsp kosher salt, ¼ tsp white pepper, ¼ tsp five spice, and ¼ tsp MSG. Stir until completely blended.

4. 4

   Pour the marinade into the food storage container and mix thoroughly with your hands or a spatula until all pieces are covered.

5. 5

   Cover with a lid and marinate in the fridge for at least four hours and not more than 12 hours.

6. 6

   Remove the chicken from the fridge one hour before frying.

7. 7

   --- Frying ---

8. 8

   In a small bowl, combine all the seasoning: ¾ tsp five spice, ¾ tsp kosher salt, ¼ tsp white pepper, ½ tsp MSG, and ¼ tsp granulated sugar. Stir until blended. Set aside.

9. 9

   Prep your frying station:A. Tools: thermometer, strainer or tongsB. Racks for coated chickenC. Paper towel-lined cooling rack and sheet pans

10. 10

    Pour the 2 ½ c sweet potato starch into a shallow pan. Coat the chicken pieces in starch thoroughly on all sides. Dust off the extra starch and set it onto a cooling rack.

11. 11

    Add two inches of neutral oil into a heavy-bottomed pot. Heat the oil to 325°F.

12. 12

    Thai basil: gently lower the 1 c Thai basil into the heated oil. Be careful because there may be a lot of splatter from damp herbs. Fry for one minute or until the herbs are crispy. Transfer immediately to a paper towel-lined cooling rack. Set aside.

13. 13

    First fry: Lower chicken pieces into the oil and swirl to make sure the chicken doesn’t stick. Fry for 1-2 minutes or until the chicken reaches 165°F internally. Transfer to paper towel-lined rack. Repeat until all chicken is fried. See photo for how chicken looks after 1st fry.

14. 14

    Second fry: raise the oil temperature to 375°F. Fry the chicken pieces again for another 1-2 minutes or until the chicken is golden brown and crispy. Transfer to a new paper towel-lined rack. Repeat until all chicken finishes 2nd fry. See photo for final 2nd frying color and texture.

15. 15

    Transfer all the chicken into a large mixing bowl. Sprinkle on the seasoning and mix. Adjust seasoning as needed.

16. 16

    Serve with fried Thai basil.