Popcorn chicken (Taiwanese style) - How to make it at home

Two unique features make Taiwanese popcorn chicken one of the most famous street foods- extraordinarily crunchiness and the unique spice seasoning. How crispy is it? It is still crackling crunchy when you bite into it after frying for one hour. And season with the spice mix with a numb feeling on your tongue. On top of that, there are flavored deep-fried basil leaves, adding a delightful texture that will shatter like a paper-thin glass. Simple ingredients. Quick and easy. ================================ Recipe: (Note: You can download the recipe and get the complete information at https://tasteasianfood.com/popcorn-chicken/ ) Ingredients A (Chinese salt and pepper) 2 tbsp of Sichuan peppercorn 1 tbsp of white pepper 2 tbsp of salt 1 tsp chili powder Ingredients B (marinade & chicken) 350g of chicken thigh or breast meat, cut into one-inch cubes 2 tsp of light soy sauce 1/2 tsp of salt 2 tsp of garlic, chopped 1 tsp of ginger, chopped 1/2 tsp of five-spice powder 1/2 egg white 1 tbsp of all-purpose flour 1 tbsp of Shaoxing wine Ingredients C (Others) 1 cup of cornstarch A handful of basil leaves OIl for deep frying Method: The spice mix: - Toast the Szechuan peppercorns and white peppercorns in a frying pan over low heat until they become aromatic. - Ground the peppercorns with the spice grinder. - Sieve the ground peppercorns to remove any large pieces. - Combine the ground peppercorns with salt and chili powder. The chicken: - Cut the chicken meat, skinless, into bite-size. - Combine with all the ingredients in B. - Marinate for at least one hour. - Coat the marinated chicken with plenty of cornstarch. - Remove the excess and let it rest for 15 minutes. - Heat the oil to 150°C/300°F. - Drop the chicken into the oil in small batches until pale yellow, which will take approximately 4 minutes. - Remove the chicken, let it cool in a wire mesh strainer. - Now increase the heat to 190°C/375°F. - Deep-fry fry the chicken (the second time) until golden, which will take between one to two minutes. - Throw a handful of basil leaves into the oil. Cover the pan with a lid to prevent the oil from splattering. - After ten seconds, remove the basil and the chicken immediately and drain on a colander or wire mesh strainer. - Sprinkle half a teaspoon of the spice mix A and mix well. Serve. ================================ Website: https://tasteasianfood.com/ https://www.facebook.com/TasteOfAsianFood/ https://twitter.com/KwanKaPang https://plus.google.com/u/0/115952786059763150760/posts https://www.instagram.com/kwankapang/

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