Taiwanese Popcorn Chicken

• 分量: 6 servings
• 調理時間: 30 minutes
• 総時間: 55 minutes

材料

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

手順

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.

栄養

• カロリー: 940 kcal
• 脂肪総量: 92 g
• 飽和脂肪: 18 g
• 不飽和脂肪: 0 g
• コレステロール: 126 mg
• ナトリウム: 655 mg
• 炭水化物総量: 8 g
• 食物繊維: 1 g
• タンパク質: 22 g