Taiwanese Popcorn Chicken

• portionen: 6 servings
• aktive zeit: 30 minutes
• gesamtzeit: 55 minutes

Zutaten

1 ½ pounds boneless chicken thighs, cut into bite-size pieces

2 cloves garlic, finely chopped

1 tablespoon soy sauce

2 teaspoons grated ginger

1 teaspoon five-spice powder

1 teaspoon ground white pepper, or to taste

1 teaspoon salt, or to taste

½ teaspoon rice vinegar

½ teaspoon cayenne pepper

1 large egg

1 cup tempura batter mix, dry, or as needed

2 cups peanut oil for frying, or as needed

1 bunch Thai basil, chopped

2 green onions, chopped

Anweisungen

Mix chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper together in a large bowl until well combined. Let marinate for 10 minutes.

Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).

Whisk egg in a small bowl until smooth. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg, then dredge in tempura mix, shaking off any excess.

Working in batches, lower chicken carefully into hot oil and fry until golden brown, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.

Transfer chicken to a platter and garnish with basil leaves and green onions.

Nährwertangaben

• Kalorien: 940 kcal
• Gesamtfett: 92 g
• Gesättigtes Fett: 18 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 126 mg
• Natrium: 655 mg
• Gesamtkohlenhydrate: 8 g
• Ballaststoffe: 1 g
• Eiweiß: 22 g