Back to 4 servings 2 lb chicken thighs, boneless 1 egg white 2 tbsp regular soy sauce 1 tbsp Shaoxing wine 1 tsp honey 0.5 tsp garlic powder 0.25 tsp ginger powder 0.75 tsp kosher salt 0.25 tsp white pepper 0.25 tsp five spice 0.25 tsp MSG 0.75 tsp five spice 0.75 tsp kosher salt 0.25 tsp white pepper 0.5 tsp MSG 0.25 tsp granulated sugar 2.5 cup sweet potato starch ), or tapioca starch (about the whole bag neutral oil 1 cup Thai basil
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1 Step 1: Prep the 2 lb chicken thighs by removing any bones and cutting it into ½-inch cubes. Place the pieces in a food storage container. Repeat with all the pieces.2 Step 2: In a bowl, combine the marinade ingredients: 1 egg white, 2 tbsp regular soy sauce, 1 tbsp Shaoxing wine, 1 tsp honey, ½ tsp garlic powder, ¼ tsp ginger powder, ¾ tsp kosher salt, ¼ tsp white pepper, ¼ tsp five spice, and ¼ tsp MSG. Stir until completely blended.3 Step 3: Pour the marinade into the food storage container and mix thoroughly with your hands or a spatula until all pieces are covered.4 Step 4: Cover with a lid and marinate in the fridge for at least four hours and not more than 12 hours.5 Step 5: Remove the chicken from the fridge one hour before frying.6 Step 6: In a small bowl, combine all the seasoning: ¾ tsp five spice, ¾ tsp kosher salt, ¼ tsp white pepper, ½ tsp MSG, and ¼ tsp granulated sugar. Stir until blended. Set aside.7 Step 7: Prep your frying station: A. Tools: thermometer, strainer or tongs. B. Racks for coated chicken. C. Paper towel-lined cooling rack and sheet pans.8 Step 8: Pour the 2 ½ c sweet potato starch into a shallow pan. Coat the chicken pieces in starch thoroughly on all sides. Dust off the extra starch and set it onto a cooling rack.9 Step 9: Add two inches of neutral oil into a heavy-bottomed pot. Heat the oil to 325°F.10 Step 10: Thai basil: gently lower the 1 c Thai basil into the heated oil. Be careful because there may be a lot of splatter from damp herbs. Fry for one minute or until the herbs are crispy. Transfer immediately to a paper towel-lined cooling rack. Set aside.11 Step 11: First fry: Lower chicken pieces into the oil and swirl to make sure the chicken doesn’t stick. Fry for 1-2 minutes or until the chicken reaches 165°F internally. Transfer to paper towel-lined rack. Repeat until all chicken is fried.12 Step 12: Second fry: raise the oil temperature to 375°F. Fry the chicken pieces again for another 1-2 minutes or until the chicken is golden brown and crispy. Transfer to a new paper towel-lined rack. Repeat until all chicken finishes 2nd fry.13 Step 13: Transfer all the chicken into a large mixing bowl. Sprinkle on the seasoning and mix. Adjust seasoning as needed.14 Step 14: Serve with fried Thai basil.getsaucepan.com/r/1fd27952-5867-4300-b49d-cc35e54144bd · Original: https://www.hungryhuy.com/taiwanese-popcorn-chicken/
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