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Taiwanese Night Market Style Popcorn Chicken
Recipe by Jenn Lee
Forget fast food popcorn chicken, this delicious homemade Taiwanese Night Market Style chicken recipe is finger lickin' good!
- Steps
- Ingredients
Steps
- Cut chicken into bite size pieces.
- Make a marinade by combining soy sauce, fermented tofu if using, sugar, black vinegar, mushroom oyster sauce, ½ teaspoon white pepper, minced garlic, rice wine and five spice powder together. Add the cut chicken and stir to coat
- In a large wok over medium heat, warm vegetable oil to 160°C. Carefully add in the large handful of Thai basil leaves and as it starts to spit a bit and small bubbles appear around the edges of the leaves, scoop them out with a strainer and set aside.
- Toss the marinated chicken pieces with sweet potato starch and place into oil to fry for 1-2mins, removing while the chicken pieces are still white.
- Increase heat to 190°C and once it starts rippling, return chicken pieces, fry for another 1 min, until golden. Return the fried basil leaves to the chicken and fry for another 10-20 seconds then scoop everything out of the fryer. Drain on a tray lined with paper towel.
- Combine ½ teaspoon of pepper, salt and the chilli powder if using in a large bowl. Toss the chicken through the seasoning and serve.
