Taiwanese Fried Chicken (Popcorn & Cutlet)

Ingredients

• 0.5 kg Boneless Skinless Chicken Thighs (cut into 1‑inch pieces)
• 0.8 kg Boneless Skinless Chicken Breasts (butterflied and pounded to 1/4‑inch thickness)
• 60 ml Light Soy Sauce (low‑sodium preferred)
• 30 ml Mijiu (Chinese Rice Wine) (can substitute dry sherry or mirin)
• 2 g White Pepper (freshly ground)
• 3 g Five‑Spice Powder
• 3 large Egg Whites (room temperature)
• 60 g Tapioca Starch (fine, gluten‑free)
• 120 g Coarse Sweet Potato Starch (for final coating, creates extra crunch)
• 5 g Dried Chili Flakes
• 5 g Salt
• 5 g Sugar
• 3 g Rice Vinegar Powder (with maltodextrin) (adds acidity without extra moisture)
• 25 g Fresh Thai Basil Leaves (dry the leaves before frying)
• 2.5 L Neutral Cooking Oil (Canola or Vegetable) (high smoke point, for deep frying)

Instructions

1. Cut Chicken Thighs

   Trim any large fat pockets or membranes, then cut the boneless skinless thighs into roughly 1‑inch bite‑size pieces.

   Time: PT10M

2. Butterfly & Pound Chicken Breasts

   Trim excess tissue, make a shallow incision along the seam, then butterfly each breast. Using a meat mallet, gently pound from the center outward to a thickness of about 1/4‑1/2 inch, being careful not to tear the meat.

   Time: PT15M

3. Prepare Marinade

   In a bowl whisk together light soy sauce, mijiu (rice wine), white pepper, and five‑spice powder until fully combined.

   Time: PT5M

4. Marinate Chicken

   Place the thigh pieces and the butterflied breast cutlets into separate Ziploc bags. Pour the marinade over each, seal, and toss gently to coat. Refrigerate for at least 30 minutes (or up to overnight).

   Time: PT30M

5. Make Seasoning Blend

   In a dry bowl combine dried chili flakes, salt, sugar, white pepper, and rice‑vinegar powder. Pulse a few times in a spice grinder, then whisk to a uniform powder.

   Time: PT10M

6. Prepare Coating Slurry

   In a shallow container whisk together the egg whites and tapioca starch until a sticky slurry forms. If the mixture looks dry, add an extra egg white.

   Time: PT5M

7. Dredge Chicken

   Remove the marinated chicken from the bags. Toss each piece in the egg‑white/tapioca slurry, then roll in coarse sweet potato starch until fully coated. Shake off excess.

   Time: PT10M

8. Heat Oil for First Fry

   Fill the deep‑fry pot with 2½ inches of oil and heat to 360°F (182°C).

   Time: PT5M

   Temperature: 360°F

9. First Fry Popcorn Chicken

   Working in batches, gently lower the coated thigh pieces into the oil. Fry for 2‑3 minutes until the interior is cooked and most moisture has evaporated.

   Time: PT3M

   Temperature: 360°F

10. First Fry Cutlet

    Place the larger breast cutlets into the oil and fry for 4‑6 minutes, turning once, until cooked through.

    Time: PT5M

    Temperature: 360°F

11. Drain First‑Fry Chicken

    Using the spider, lift the chicken onto a wire rack or paper towels to drain excess oil.

    Time: PT2M

12. Raise Oil Temperature for Second Fry

    Increase the oil temperature to 375°F (191°C).

    Time: PT5M

    Temperature: 375°F

13. Second Fry Popcorn Chicken

    Return the popcorn chicken to the oil and fry for about 4 minutes, or until golden‑brown and ultra‑crisp.

    Time: PT4M

    Temperature: 375°F

14. Second Fry Cutlet

    Fry the cutlet for 4 minutes, turning once, until the coating is deep golden and crunchy.

    Time: PT4M

    Temperature: 375°F

15. Season While Hot

    Immediately transfer the hot chicken to a large bowl and toss with the prepared seasoning blend so the spices bloom.

    Time: PT2M

16. Fry Thai Basil

    Add the dry Thai basil leaves to the hot oil for 20‑25 seconds, stirring gently, until crisp and translucent.

    Time: PT1M

    Temperature: 375°F

17. Plate and Serve

    Arrange the popcorn chicken on parchment paper and the cutlet in a wax‑paper pouch. Sprinkle the fried basil over the top and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

20g

Fiber

1g