Description
These Taiwanese popcorn chicken bites are addictively delicious. Chinese five-spice, ginger, and soy sauce flavor the crispy batter and they are ready in under 30 minutes.
Ingredients
- 1 ½ pounds boneless chicken thighs, cut into bite-size pieces
- 1 tablespoon soy sauce
- ½ teaspoon rice vinegar
- 2 cloves garlic, finely chopped
- 2 teaspoons grated ginger
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon ground white pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 egg
- 1 cup tempura batter mix, or as needed
- peanut oil for frying
- 1 bunch Thai basil, chopped
- 2 green onions, chopped
- 1 pinch ground white pepper
- 1 pinch salt
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 4