Taiwanese Popcorn Chicken
Taiwanese Popcorn Chicken - crispy, juicy and delicious Asian fried chicken nuggets. Quick, easy and budget-friendly recipe for the entire family!!
Servings: 2 people
Ingredients
- 8 oz (225g) chicken breast or thighs, cut into bite-size cubes
- 1 cup cornstarch
- 2 cups oil for deep-frying
- 1 cup fresh Thai basil leaves optional
- 1/4 teaspoon pepper salt
- 3 dashes cayenne pepper optional
Marinade:
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon soy sauce
- 1/4 teaspoon pepper salt or mix together 1/4 tsp of salt and 1/4 tsp of white pepper.
- 1/2 teaspoon chicken bouillon optional
- 1 tablespoon rice wine
- 1 tablespoon water
Instructions
- Add garlic, ginger, soy sauce, pepper salt, chicken bouillon powder, rice wine, and water to the chicken pieces and marinate for 30 minutes.
- Coat the chicken evenly with cornstarch, shaking off the excess.
- Heat 2-3 inches (5 cm to 7 cm) of oil in a pan or stock pot for deep-frying. Deep-fry the chicken until it turns light to golden brown, then add the Thai basil leaves to the oil.
- Next, add the Thai basil leaves to the oil.
- As soon as the leaves crisp up, remove the chicken and basil leaves from the oil using a strainer or slotted spoon, and place them in a mixing bowl.
- Add the pepper salt and toss well with the chicken and basil leaves. If you like spicy, you may add cayenne pepper. Serve immediately.
Video
Notes
- You can find the bottled pepper salt powder at Asian grocery stores.
- If you can't find it, you can make your own pepper salt by mixing 1/4 teaspoon salt and 1/4 teaspoon of ground white pepper together.
- Thai basil leaves are optional if you can't find them.
Nutrition
Serving: 2people | Calories: 402kcal | Carbohydrates: 62g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 894mg | Potassium: 528mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1292IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg