Empty My Fridge
Taiwanese Popcorn Chicken (My Vietnamese Way)
Ingredients
- Chicken thigh2 lb
- Salt1 ¼ tsp
- Sugar1 tsp
- Chicken stock · powder2 tsp
- Black pepper · ground½ tsp
- Five spice · powder½ tsp
- Egg1
- Cornstarch½ cups
- Vegetable oil
- Basil
Instructions
- Cut the chicken thighs into 1-inch cubes and marinate them with the salt, sugar, bouillon powder, black pepper and five-spice powder for at least 30 minutes.
- In a small bowl, mix the ¼ teaspoon salt and ¼ teaspoon black pepper and set aside.
- Add the beaten egg and corn starch to the chicken and mix until it forms a wet batter that coats the pieces.
- Heat vegetable oil in a large skillet to 375°F. Fry the chicken in batches for about 4 minutes per batch, until golden brown and crispy.
- Drain the chicken on paper towels or a wire basket, then sprinkle the seasoning mix over the hot chicken and toss.
- Make sure the basil leaves are completely dry, then fry them in the oil for about 30 seconds until crispy.
- Move the crispy chicken to a platter and top with the fried basil.
Summarized from Vicky Pham's video. Watch it for the details.
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