Taiwanese Popcorn Chicken

• portions: 2-4
• temps actif: 1hr 30mins
• temps total: 1hr 30 mins

Ingrédients

chicken marinade:

• ½ cup Thai basil leaves

• 600g chicken thighs boneless & skinless, about thighs

• 4 garlic cloves grated

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine substitute with dry sherry or mirin

• 1 tbsp grated ginger

• 1 tsp salt

• 1 tsp sugar

• 1 tsp Chinese five spice powder

• 1 tsp msg

• 1 tsp white pepper powder

• 1 egg white

• 1 cup cornstarch

Seasoning:

• ½ tsp five spice powder

• ½ tsp white pepper

• ½ tsp salt

• ½ tsp sugar

• ½ tsp msg

• 2 spring onions

• 1 red chilli

Instructions

1. Cut chicken thighs into 1 inch pieces

2. Place chicken in medium sized bowl and marinate with the ingredients. Mix well and marinate overnight

3. Wash and thoroughly dry thai basil, set aside.

4. Mix together five spice powder, white pepper, salt, and sugar. This will be your seasoning. Set aside.

5. To a small mixing bowl, add sweet potato starch. Coat each piece of chicken well on all sides, then sprinkle a droplets of water into the sweet potato starch to create small beads-this will create crispy bits on the chicken! Preheat airfryer at 400F.

6. Arrange the chicken in the air fryer basket, making sure they have space on all sides and do not touch. Or put into the oven at 200 degrees for 20 mins, flipping half way through.

7. Thoroughly spray the chicken and airfry for 5 mins, then flip, spray, and airfry for another 5.

8. Add the Thai basil leaves into the air fryer with the chicken, and spray with cooking oil spray. Air fry for 5 more minutes or until brown and crispy. OR toss in spring onions and red chilli fried in oil.

9. Once done, add your cooked chicken and thai basil leaves to a bowl and toss on the seasoning mix.