Taiwanese Popcorn Chicken

Recipe View 2 hrs In a large bowl, combine the chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, rice vinegar, and cayenne pepper. Ensure the chicken is well coated with the marinade. Allow to marinate for at least 30 minutes, or up to 2 hours for a more intense flavor. (Marinating time: 30 minutes - 2 hours)

Recipe View 5 mins Heat peanut oil in a deep-fryer or a large, heavy-bottomed saucepan to 400 degrees F (200 degrees C). Use a thermometer to ensure accurate temperature control for the crispiest results. (Prep time: 5 minutes)

Recipe View 10 mins In a small bowl, whisk the egg until smooth. In a separate bowl, place the dry tempura mix. Dip each piece of marinated chicken first into the whisked egg, allowing any excess to drip off, and then dredge thoroughly in the tempura mix, ensuring complete coverage. Gently shake off any excess tempura mix. (Prep time: 10 minutes)

Recipe View 8 mins Carefully lower the coated chicken pieces into the hot oil in batches, avoiding overcrowding the fryer. Fry for 5 to 8 minutes, or until the chicken is golden brown and cooked through. Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil. Season immediately with a pinch of salt and pepper. (Cook time per batch: 5-8 minutes)

Recipe View 5 mins Transfer the crispy Taiwanese Popcorn Chicken to a serving platter. Garnish generously with freshly chopped Thai basil and green onions. Serve immediately and enjoy! (Prep time: 5 minutes)