Taiwanese Popcorn Chicken
Taiwanese street-food classic (台湾盐酥鸡). Several key features contribute to its unique flavor and texture: the crispy breading is crafted from sweet potato starch, a gluten-free alternative that adds a satisfying crunch; orange juice is incorporated into the marinade to infuse the chicken with a hint of fruitiness; and the addition of fried basil and Chinese salt and pepper perfectly complements each other, resulting in a delectable and irresistible dish.
Ingredients
| 34.2 g | Sea salt (for Jiao Yan seasoning) |
| 8 g | Whole Sichuan peppercorns |
| 10 g | Whole white peppercorns |
| 500 g | Boneless chicken breast |
| 16.6 g | Soy sauce |
| 5.7 g | Salt |
| 2 g | Five-spice powder |
| 9 g | Garlic, minced |
| 3 g | Ginger, minced |
| 0.6 g | Onion powder |
| 17.6 g | All-purpose flour |
| 1 | Egg white |
| 30 g | Fresh orange juice |
| 120 g | Sweet potato starch (preferably the thick/coarse version) |
| 550 g | Oil, to fry the chicken |
| 37.5 g | Thai basil leaves |
| a few shakes | Chili powder (optional) |
Instructions
Make the Jiao Yan seasoning (Chinese salt and pepper): 1) Jiao Yan (椒盐) is a popular seasoning used on all kinds of fried food, such as crispy fried chicken wings, squid, shrimp, and potato wedges. It can be replaced by regular salt and pepper if you don't have time, but it's worth the effort. 2) Toast the sea salt, Sichuan peppercorns, and white peppercorns in a cast-iron skillet over low heat for 3-4 minutes, then remove and let cool. 3) Once cool, blend in a spice grinder until fine. 4) Store in a sealed container for up to 4 months.
Marinate and bread the chicken: 1) Slice the chicken breast into 1/2-inch thick strips, then dice into 1/2-inch cubes. 2) In a nonreactive bowl, combine the chicken with soy sauce, salt, five-spice powder, minced garlic, ginger, onion powder, all-purpose flour, egg white, and orange juice. Mix thoroughly and refrigerate 30 minutes so the orange juice tenderizes the meat. (Chef's Secret: the all-purpose flour acts as a glue that helps the breading adhere; you can replace it with cornstarch for a gluten-free recipe.) 3) Add the sweet potato starch and the marinated chicken to a big bag, seal, and shake until all the chicken is well coated. 4) Put the chicken in a sieve and shake off excess flour. Rest on a tray 10-15 minutes so the coating can bond, otherwise the starch will fall off while frying.
Deep-fry the chicken: 1) Heat the oil to 350F / 175C. 2) Fry the chicken in 3 batches; each batch takes about 3 minutes over high heat, or until golden brown. 3) When the chicken is almost done, throw in a handful of basil leaves and quickly cover the wok with a lid to avoid splashing; fry 8-10 seconds. If the basil is clean you don't have to wash it; if you wash it, dry thoroughly, as it's dangerous to deep-fry wet basil. 4) Remove the chicken and basil and drain on paper towels, then continue with the next batch. 5) Sprinkle the Jiao Yan seasoning and red pepper flakes over the chicken to taste and serve as an appetizer or a main dish with rice and vegetables.