Before diving into the crispy, flavorful world of Taiwanese popcorn chicken, let’s explore what goes well with this dish. A vibrant Taiwanese slaw with vinegar dressing is a refreshing complement.
You could also serve it alongside a bowl of steaming white rice. For those who crave spice, a side of chili dipping sauce can amplify the flavors. Don’t forget a fragrant bubble tea or an ice-cold Taiwanese beer; they balance the rich flavor profile beautifully.
What is the Best Taiwanese Popcorn Chicken?
The best Taiwanese popcorn chicken transcends the typical street food experience. It’s not merely about frying chicken; it’s about the magic of marinades and spices that transform simple ingredients into something extraordinary.
It’s crispy on the outside and juicy on the inside, often served over a bed of Thai basil leaves. The seasoning plays a pivotal role, blending soy sauce, five-spice powder, and ginger to enchant your taste buds.
What Makes This Recipe Different From Other Taiwanese Popcorn Chicken?
What sets my recipe apart? First, the use of rice flour and tapioca flour creates an extra crunch that’s simply addictive.
Second, the marination process is not skimpy; it involves soaking the chicken in a ginger-soy mixture, letting the flavors permeate deeply.
Finally, the dish is served on a bed of fragrant Thai basil, not just for show but to add a delightful herbal note and contrast to the richness of the fried chicken.
How Does It Taste?
Imagine the first bite. The warmth of the spice hits you, the crunch resonates, and the meat’s tenderness surprises you.
Garlic and ginger play a supporting role, enhancing but never overpowering the chicken. Each piece has its own story, harmonizing savory notes and a slight hint of sweetness.
Ingredients You’ll Need To Make This Dish:
– 1 tablespoon sesame oil
– 1 tablespoon freshly grated ginger
– 2 ½ tablespoons soy sauce
– 3 tablespoons Chinese cooking wine
– 1 tablespoon Chinese five-spice powder
– 6 boneless chicken thighs, skin-on, cut into 1-inch cubes
– 1 tablespoon minced garlic (about 2 cloves)
– 1 large egg
– 3 ½ tablespoons rice flour
– 1 ½ cups fresh Thai basil leaves
– 2 cups tapioca flour
Step By Step Instructions
Step 1: Marinate the Chicken
Start by combining sesame oil, grated ginger, soy sauce, Chinese cooking wine, five-spice powder, and minced garlic in a large bowl. Stir well until blended. Add the chicken cubes to the marinade, ensuring every piece is coated.
Cover it and let it sit for at least an hour. If you can, let the chicken marinate overnight; the flavors become more intense.
Step 2: Prepare the Breading
In another bowl, whisk the egg. In a separate dish, combine the rice flour and tapioca flour. This is your breading mix. The unique combination ensures that you achieve that beloved crunch.
Step 3: Heat the Oil
In a deep pot or a fryer, heat enough vegetable oil for frying, about 3 inches deep, to 350°F (175°C). Use a thermometer to check. If you don’t have one, toss in a small piece of bread—if it bubbles and browns in about 60 seconds, you’re good to go.
Step 4: Coat the Chicken
Take the marinated chicken pieces and dip them first into the egg, then roll them in the flour mixture. Ensure each piece is well-coated, giving it that signature crispiness once fried.
Step 5: Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, avoiding overcrowding. Fry them in batches for about 4-5 minutes or until they turn golden brown.
Use a slotted spoon to remove them and place them on paper towels to drain excess oil.
Step 6: Serve
Lay down the fresh Thai basil leaves on a platter. Arrange the popcorn chicken on top, garnishing with extra basil if you wish. If you’re feeling fancy, sprinkle some chili flakes for a kick.
Tips & Tricks On Making Best Taiwanese Popcorn Chicken
- Use Skin-On Chicken: The skin adds flavor and keeps the chicken moist while frying.
- Watch the Oil Temperature: If the temperature is too low, you’ll end up with greasy chicken. Too high, and the outside burns before cooking the inside.
- Double Frying: For extra crispiness, consider frying the chicken in two batches. Fry once until lightly golden, rest it for a few minutes, and then fry again until golden brown.
- Fresh Ingredients: Use fresh basil and garlic. They elevate the dish from ordinary to spectacular.
- Add Heat: If you like it spicy, feel free to add some chili flakes directly into the marinade or sprinkle them on before serving.
How Do I Store This Dish?
Allow the popcorn chicken to cool completely before storing it. Place it in an airtight container and keep it in the refrigerator.
It stays fresh for up to 3 days. Reheat in an oven to maintain the crispiness, rather than using a microwave.
What Other Substitutes Can You Use in Best Taiwanese Popcorn Chicken?
- Chicken Breast: For a lighter option, substitute thighs with boneless chicken breast.
- Vegan Option: Use tofu or plant-based chicken alternatives and follow the same marination and frying steps.
- Dinner Rolls: For a different twist, serve alongside homemade dinner rolls as an alternative carb option.
- Sweet Potato Flour: Swap tapioca flour for sweet potato flour for a unique flavor and color.
- Herbs: Instead of Thai basil, try cilantro or mint to change the flavor profile.
Conclusion
There you have it, the best Taiwanese popcorn chicken, ready to shine at any gathering or even just a cozy dinner at home. This recipe invites you to explore flavors that excite the palate while being simple to prepare.
Remember to enjoy every bite and perhaps share some with friends—or not, because let’s be honest, it’s hard to resist! So fire up that frying pan and bring the tantalizing taste of Taiwan right to your kitchen.
Happy cooking!
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Best Taiwanese Popcorn Chicken Recipe – Friendsgiving Food Ideas
Description
Okay, let’s talk about a culinary gem from Taiwan: popcorn chicken. I still remember that first bite; it was love at first crunch. The crispy exterior gives way to tender chicken, infused with spices, garlic, and a hint of ginger.
This dish is hearty enough to satisfy your hunger but light enough to keep you coming back for more. Join me on this flavor-packed journey as I share everything you need to know to make the best Taiwanese popcorn chicken.
Ingredients
Instructions
Step 1: Marinate the Chicken
-
Start by combining sesame oil, grated ginger, soy sauce, Chinese cooking wine, five-spice powder, and minced garlic in a large bowl. Stir well until blended. Add the chicken cubes to the marinade, ensuring every piece is coated.
Cover it and let it sit for at least an hour. If you can, let the chicken marinate overnight; the flavors become more intense.
Step 2: Prepare the Breading
-
In another bowl, whisk the egg. In a separate dish, combine the rice flour and tapioca flour. This is your breading mix. The unique combination ensures that you achieve that beloved crunch.
Step 3: Heat the Oil
-
In a deep pot or a fryer, heat enough vegetable oil for frying, about 3 inches deep, to 350°F (175°C). Use a thermometer to check. If you don’t have one, toss in a small piece of bread—if it bubbles and browns in about 60 seconds, you're good to go.
Step 4: Coat the Chicken
-
Take the marinated chicken pieces and dip them first into the egg, then roll them in the flour mixture. Ensure each piece is well-coated, giving it that signature crispiness once fried.
Step 5: Fry the Chicken
-
Carefully place the coated chicken pieces in the hot oil, avoiding overcrowding. Fry them in batches for about 4-5 minutes or until they turn golden brown.
Use a slotted spoon to remove them and place them on paper towels to drain excess oil.
Step 6: Serve
-
Lay down the fresh Thai basil leaves on a platter. Arrange the popcorn chicken on top, garnishing with extra basil if you wish. If you’re feeling fancy, sprinkle some chili flakes for a kick.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 272kcal
- % Daily Value *
- Total Fat 14.7g23%
- Saturated Fat 3.5g18%
- Cholesterol 93mg31%
- Sodium 194mg9%
- Total Carbohydrate 24g8%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Skin-On Chicken: The skin adds flavor and keeps the chicken moist while frying.
- Watch the Oil Temperature: If the temperature is too low, you’ll end up with greasy chicken. Too high, and the outside burns before cooking the inside.
- Double Frying: For extra crispiness, consider frying the chicken in two batches. Fry once until lightly golden, rest it for a few minutes, and then fry again until golden brown.
- Fresh Ingredients: Use fresh basil and garlic. They elevate the dish from ordinary to spectacular.
- Add Heat: If you like it spicy, feel free to add some chili flakes directly into the marinade or sprinkle them on before serving.
