Popcorn Chicken (Taiwanese)
Combine chicken pieces, soy sauce, rice vinegar, garlic, ginger, five-spice powder, white pepper, salt, and cayenne pepper in a large bowl. Let marinate for 10 minutes.
Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
Whisk egg in a small bowl until smooth. Pour tempura batter mix into a second small bowl. Dip chicken pieces one at a time into the egg, then dredge in tempura batter mix, shaking off any excess. Lower chicken pieces carefully into the hot oil in batches. Fry until chicken is golden brown, 5 to 8 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken.
Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.
Boneless chicken breast works well instead of chicken thighs.
You can also use sweet potato flour instead of tempura batter mix.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
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