Taiwanese Pop Corn Chicken With Basil

Taiwanese Popcorn Chicken With Basil


3 Pieces (about 360 grams) Skinless & Boneless Chicken Thigh, cut into bite-sized
½ Cup Thai Basil
¾ Cup Sweet Potato Flour or Corn Flour
Peanut Oil, for deep-frying

1 Tbsp Chinese Cooking Wine
1 tsp Light Soy Sauce
2 tsp Sugar
2 tsp Grated/Chopped Ginger
2 Cloves Garlic, chopped
¼ tsp Sea Salt, or to taste
A few dashes of Ground White Pepper
A Pinch of 5-Spice Powder

¼ tsp Sea Salt
A few dashes of Ground White Pepper


Combine the chicken with all the marinate ingredients and refrigerate for at least an hour or overnight.

Toss and coat the chicken with sweet potato flour.

Heat peanut oil over moderate to high heat. Carefully toss in the basil in the hot oil, use an oil splatter guard, if necessary. Once the basil is crispy, about 2 to 3 seconds, remove and drain on paper towel.

Fry the chicken in two or three batches until golden brown in color. Remove the chicken and drain on paper towel.

Place the fried chicken in a mixing bowl, toss with some seasoning and basil. If you like, crush the fried basil into the chicken and serve immediately with additional basil.


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