Popcorn Chicken Taiwanese Recipe

Chicken thighs: Cut into bite-sized pieces, these provide the juicy base for the dish.

Soy sauce: Adds a savory umami flavor to the marinade.

Rice wine: Enhances the flavor and tenderizes the chicken.

Garlic powder: Provides a subtle garlic flavor without the moisture of fresh garlic.

Five-spice powder: A blend of spices that adds a complex, aromatic flavor.

Sweet potato starch: Creates a crispy coating on the chicken when fried.

Oil: Used for deep frying the chicken to a golden brown.

Salt: Seasons the chicken to taste.

White pepper: Adds a mild heat and additional seasoning.

Basil leaves: Optional, but adds a fragrant, crispy element when fried.

When marinating the chicken, ensure that each piece is evenly coated with the soy sauce, rice wine, garlic powder, and five-spice powder. This will help the flavors penetrate the meat more thoroughly. Additionally, for an extra crispy texture, let the marinated chicken rest for a few minutes after coating it with sweet potato starch before frying. This allows the starch to adhere better to the chicken, resulting in a crunchier exterior.

• chicken thighs - Substitute with chicken breast: Chicken breast is leaner and will provide a slightly different texture but can still work well in this recipe.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar flavor profile.

• rice wine - Substitute with dry sherry: Dry sherry can mimic the slightly sweet and complex flavor of rice wine.

• garlic powder - Substitute with fresh garlic: Fresh garlic will provide a more intense and aromatic flavor compared to garlic powder.

• five-spice powder - Substitute with ground cinnamon and star anise: A mix of ground cinnamon and star anise can replicate the warm and slightly sweet notes of five-spice powder.

• sweet potato starch - Substitute with cornstarch: Cornstarch can provide a similar crispy texture when frying.

• oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that is suitable for frying.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral flavor.

• white pepper - Substitute with black pepper: Black pepper can be used if white pepper is unavailable, though it will add a slightly different flavor.

• basil leaves - Substitute with mint leaves: Mint leaves can provide a fresh and aromatic flavor similar to basil.

• Allow the popcorn chicken to cool completely at room temperature before storing. This prevents condensation, which can make the chicken soggy.

• For short-term storage, place the cooled chicken pieces in an airtight container. Store in the refrigerator for up to 3 days.

• To freeze, arrange the cooled popcorn chicken in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the chicken pieces to a freezer-safe bag or airtight container. Label with the date and store in the freezer for up to 2 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen popcorn chicken on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat the chicken in an air fryer at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through to ensure even heating.

• For best results, avoid microwaving as it can make the popcorn chicken lose its crispiness.

• Preheat your oven to 375°F (190°C). Arrange the leftover popcorn chicken on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and crispy.

• Use an air fryer for a quick and efficient method. Set the air fryer to 350°F (175°C) and place the popcorn chicken in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of oil and place the popcorn chicken in the skillet. Cook for 5-7 minutes, turning occasionally until the chicken is hot and crispy.

• Microwave the popcorn chicken for a quick fix. Place the chicken on a microwave-safe plate and cover with a damp paper towel to prevent drying out. Heat on high for 1-2 minutes, checking halfway through.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the popcorn chicken on the toaster oven tray and heat for 10-12 minutes until warmed through and crispy.

• For a steaming method, place the popcorn chicken in a steamer basket over boiling water. Cover and steam for 5-7 minutes until heated through. This method will keep the chicken moist but may reduce the crispiness.

• Cutting board: A sturdy surface to safely cut the chicken thighs into bite-sized pieces.

• Knife: A sharp tool for cutting the chicken into the desired size.

• Mixing bowl: A bowl to marinate the chicken with soy sauce, rice wine, garlic powder, and five-spice powder.

• Measuring spoons: Tools to measure out the soy sauce, rice wine, garlic powder, and five-spice powder accurately.

• Deep fryer: An appliance to heat the oil and fry the chicken pieces until golden brown and crispy.

• Pot: An alternative to a deep fryer for heating the oil and frying the chicken.

• Thermometer: A tool to ensure the oil reaches the correct temperature of 350°F (175°C).

• Tongs: Utensils to handle the chicken pieces safely while frying and removing them from the oil.

• Paper towels: Absorbent sheets to drain excess oil from the fried chicken and basil leaves.

• Plate: A dish to place the drained chicken and basil leaves on.

• Measuring cup: A tool to measure the sweet potato starch.

• Small bowl: A container to hold the sweet potato starch for coating the chicken.

• Basil leaves: Optional ingredient to fry and add as a garnish.

• Salt shaker: A container to season the chicken with salt to taste.

• Pepper grinder: A tool to season the chicken with white pepper to taste.

Marinate in advance: Prepare the chicken and marinate it the night before to save time on the day of cooking.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch frying: Fry chicken pieces in batches to avoid overcrowding and ensure even cooking.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the cooking process.

Quick drain: Use a wire rack over a baking sheet instead of paper towels to drain fried chicken faster and keep it crispy.