Description
My version of Taiwanese popcorn chicken with a Vietnamese flair. Crispy, bite-sized pieces of chicken, seasoned to perfection. Make it for a gathering or a quick snack. It’s a guaranteed crowd pleaser.
Ingredients
Scale
Chicken Marinade
- 2 lbs chicken thighs (boneless, skinless)
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 2 teaspoons chicken bouillon powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon five-spice powder
Seasoning Mix
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Frying
- 1 egg (beaten)
- 1/2 cup corn starch
- Vegetable oil for frying
- Handful of basil leaves (or Vietnamese coriander)
Instructions
- Prepare the Chicken: Cut chicken thighs into 1-inch cubes and marinate with salt, sugar, chicken bouillon powder, ground black pepper, and five-spice powder for at least 30 minutes.
- Prepare Seasoning Mix: In a small bowl, mix salt and ground black pepper. Set aside.
- Coat the Chicken: Add a beaten egg and flour to the chicken. Mix well until you get a wet batter coating the chicken.
- Fry and Season: Heat vegetable oil in a large skillet until it reaches 375°F. Carefully add chicken in batches, frying until golden brown and crispy, about 4 minutes per batch. Remove and drain on a paper towel-lined plate or wire basket. Sprinkle the seasoning mix over hot chicken. Toss to combine. You can enjoy as or continue to add the fried basil.
- Fry Herbs and Serve: Ensure leaves are completely dry. Fry in the oil until crispy, about 30 seconds. Transfer crispy chicken to a platter and top with fried herb.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Entree
- Method: Stovetop
- Cuisine: Asian, taiwanese, Vietnamese