I Only Associate Taiwanese Popcorn Chicken with Humid Weathe

• total time: 1 hour 8 minutes

Ingredients

2 boneless chicken thighs, cut into ½-inch chunks

1 tbsp soy sauce

½ tsp sesame oil

1 tbsp shaoxing wine

1 egg white

1 clove garlic, minced

½ tsp salt

¼ tsp white pepper

½ tsp sugar

½ tsp five spice powder

Coating

¼ cup cornstarch

¼ cup potato starch

Spice Mix

½ tsp salt

¼ tsp white pepper

¼ tsp five spice powder

¼ tsp MSG (optional)

Handful of Thai basil leaves

Directions

In a bowl, combine chicken with soy sauce, sesame oil, shaoxing wine, egg white, garlic, salt, white pepper, sugar, and five spice powder. Marinate for 1 hour.

In another bowl, mix cornstarch and potato starch. Coat marinated chicken thoroughly in the starch mix.

Heat oil to 350°F (175°C) and fry the chicken for 6–7 minutes, then remove and increase oil to 400°F (205°C).

Return chicken to the oil for a second fry until deep golden brown.

Add Thai basil to the oil and fry for 1–2 minutes until crispy. Remove chicken and basil with a strainer.

Toss fried chicken with the spice mix in a bowl until evenly coated.

Serve hot, and optionally sprinkle on more of the spice mix to finish.