Popcorn Chicken with Crispy Basil

Ingredients

• For the chicken

  2 lb (907g) boneless , skinless chicken thighs(cut into 1-inch (2.5-cm) flat pieces)
• 4 piece garlic(cloves, minced )
• 5 tbsp (74ml) soy sauce(about 75g)
• 1 tsp (5ml) ground white pepper(about 5g)
• 0.5 tsp (2ml) five-spice powder(about 3g)
• 85 g tapioca starch
• 1 piece egg white
• 1 cup (237ml) course sweet potato starch(substitute with potato starch or tapioca starch if unavailable)
• 2 tbsp (30ml) taiwanese rice wine(or 60g; can replace with cooking sake)

• For the cooking

  30 g fresh Thai basil(for an aromatic finish)
• 4 cup (946ml) neutral high-heat oil(e.g., canola, grapeseed, vegetable oil)

• For the final seasoning

  1 tsp (5ml) sichuan chili powder
• 1 tsp (4g) granulated sugar(about 5g)
• 1 tsp (5ml) ground white pepper(about 5g)
• 0.5 tsp (2g) kosher salt(about 3g)

Instructions

1. For marinating

   1

   Mix the chicken thighs with soy sauce, rice wine, garlic, white pepper, and five-spice powder. Massage the marinade into the chicken, then cover and refrigerate for at least 2 hours or overnight.

2. 2

   Let the marinated chicken sit out for a few minutes so it’s not ice‑cold. Add the tapioca starch and egg white to the bowl, then use clean hands to vigorously mix until the starch is fully hydrated and the chicken is evenly coated in a thick, glossy marinade. Set aside.

3. For the cooking

   3

   In a wok or large Dutch oven, heat about 2 1/2 inches of neutral oil to 355–365°F (179–185°C) over medium‑high heat.

   Tip: Use an instant-read thermometer to check the temperature. For most kitchens, 360°F (182°C) gives the best balance of crispness and control.

4. 4

   Add the coarse sweet potato starch to a large, shallow container. Set up your dredging station with the marinated chicken, the container of starch, and a wire rack set inside a half‑sheet pan.

5. 5

   Working in batches, coat the chicken thoroughly in the starch, pressing lightly so the coating adheres well before frying. Shake off any excess starch.

6. 6

   Fry the chicken in the hot oil in batches until they turn a light golden brown, about 2 to 3 minutes if the oil temperature is kept consistent. Remove with a spider strainer and drain on a paper towel-lined plate.

   Tip: Skim off any crumbs from the oil with a ladle

7. 7

   Increase the oil temperature to 375°F (190°C). Fry the chicken again until golden brown and the thickest part reaches 160°F (70°C), about 1 minute. Drain on a paper towel-lined plate.

   Tip: Make sure the oil climbs back to 375°F / 191°C between batches for even crisping

8. 8

   Add the basil to the hot oil and cover the wok with a lid immediately. Fry until the basil crisps up, about 10 seconds. Drain on a paper towel-lined plate.

   Tip: The basil will sizzle and pop, so take care when adding it

9. For serving

   9

   While the chicken and basil cool slighlty, mix the final seasoning.

10. 10

    Once the chicken and basil are cool enough to handle, toss them in a large bowl with the final seasoning. Cover with a lid and shake until everything is evenly coated.