25-Min Crispy Popcorn Chicken—You Won't Believe How Easy It Is!

By CiCi Li · 25 min

Ingredients

Instructions

1. Cut the chicken thighs into even bite-sized pieces so they cook at the same rate.
2. In a bowl, mix the chicken with the soy sauce, rice wine, white pepper, five-spice powder and grated garlic. Leave to marinate at least 5 minutes.
3. In another bowl, whisk the eggs and cornstarch until smooth. Add the marinated chicken, mix well, then coat each piece in sweet potato starch, pressing lightly to form a rough, textured coating.
4. Heat the oil in a pot over high heat to 350°F (175°C). Fry the chicken in batches for about 3 minutes until lightly golden, then remove and drain.
5. Raise the oil to 375°F (190°C). Return the chicken and fry for another 1 minute until crispy and golden.
6. Dry the basil leaves completely. Lower them carefully into the hot oil with a strainer, fry for about 30 seconds until crisp, then remove and drain.
7. While the chicken is still hot, toss it in a large bowl with the salt, white pepper, five-spice powder and paprika. Add the crispy basil, toss gently and serve straight away.

Summarized from CiCi Li's video. Watch it for the details.

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