Taiwanese Popcorn Chicken (and Mushroom) 🐔🍄
Taiwanese Popcorn Chicken is a night market icon that has won hearts all around the world. Born on the bustling streets of Taiwan in the 1970s, vendors began cutting chicken into bite-sized pieces so people could enjoy them on the go. The secret lies in the sweet potato starch, which gives each piece that signature crunch, and the sprinkle of salt, five-spice, and white pepper that keeps you reaching for more. Fresh basil leaves add the final touch of aroma, making this snack just as legendary today as it was decades ago.
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Cooking Time: 30 - 40 minutes
Serves: 2-3 people
Ingredients:
- Sweet potato starch/flour
- 500g chicken thighs
- Oyster mushrooms (optional, for vegetarian version)
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- Oil for frying
- Fresh basil leaves
Seasoning:
- 1 tsp salt
- 1 tsp sugar
- 1 tsp white pepper
- 1 tsp Chinese five-spice
Instructions:
- In a bowl, marinate chicken with grated ginger, minced garlic, light soy sauce, and Shaoxing rice wine.
- Rub well and let it sit for 30 minutes.
- If making the vegetarian version, marinate the oyster mushrooms the same way.
- Fry mushrooms first until crispy and golden, then set aside.
- Coat marinated chicken pieces in sweet potato starch until evenly covered.
- Heat oil in a pan or wok.
- Fry chicken in batches until golden brown and crispy.
- A few minutes before removing from the oil, toss in fresh basil leaves for extra aroma.
- Let chicken (and mushrooms) drain on paper towels, then sprinkle evenly with the seasoning mix.
- It pairs perfectly with our Hot Honey Chilli Oil!