Taiwanese Popcorn Chicken

Course: Appetizer, Snack

Cuisine: Chinese

Keyword: popcorn chicken, salted crispy chicken

Prep Time: 15

Cook Time: 15

marinate: 30

Total Time: 1 30

Servings:

Calories: 287kcal

Author: Sharon (NutFreeWok.com)

Cost: $5

My recipe for Taiwanese Popcorn Chicken is tasty and light, and is better for you because it is pan-fried instead of deep-fried. This recipe is nut-free and unlike many fried chicken recipes, it's also egg-free. This dish can be served as a hearty snack for 4-6 people or as a small entree for 2-3 people.

Print Recipe

Ingredients

3 chicken thighs boneless, skinless
1 teaspoon Chinese rice wine
1 1/4 teaspoons Chinese 5 spice powder divided
1 teaspoon garlic granulated powder
1/2 teaspoon white pepper ground
1/2 teaspoon salt
1/4 cup cornstarch plus 1 tablespoon as needed
1 ounce Thai basil or Italian basil, add more as desired
2 tablespoons olive oil or other neutral oil

Instructions

Use scissors to trim away any excess fat from the chicken thighs. Cut the chicken thighs into bite-sized pieces (approximately 10 pieces per thigh), transfer to a medium-sized mixing bowl.
Add the Chinese rice wine, 1 teaspoon 5 spice powder, garlic powder, ground white pepper, and salt to the chicken and mix. Marinate for 30 minutes or cover and refrigerate to marinate overnight.
Sprinkle about half of the cornstarch over the chicken and mix. Add the remaining cornstarch to the mixing bowl and dip any uncoated chicken pieces into the cornstarch. Add an additional tablespoon of cornstarch as needed. Set aside for 5-10 minutes.
Rinse the Thai basil leaves, shake the excess water off, and pat dry the Thai basil leaves with paper towels. Pluck the leaves off the stem and set aside.
Preheat a large non-stick frying pan on medium heat for 5 minutes. Add 2 tablespoons of oil and swirl the oil around the pan, allow 30 seconds for the oil to heat up.
Place the cornstarch coated pieces of chicken into the pan one by one, do not allow the pieces to touch otherwise they will stick together and take longer to cook. Pan fry for 4-5 minutes until the cornstarch coating turns golden brown on one side.
Flip each piece to pan fry the other side for 4-5 minutes until chicken looks golden brown.
Push the chicken to one side of the frying pan and tip the pan for a moment so that the oil pools on the other side. Add the Thai basil leaves into the oil and use a spatula to cover the basil with chicken. When the basil looks slightly wilted, stir to toss the chicken and basil together.
Transfer the chicken and basil to a paper towel lined serving bowl. Sprinkle approximately 1/4 teaspoon of 5 spice powder on top.

Notes

Recipe test with 1/4 teaspoon of salt in the marinade was ok but bland. 1/2 teaspoon of salt is better but tastes saltier than my usual. If you need a lower sodium option, try marinating with 1/4 teaspoon salt and when it's time to sprinkle on the 5 spice powder, add a light sprinkle of salt (1/8 teaspoon or less) at the last step.

Nutrition facts are calculated automatically and are an approximation.

Nutrition