This classic Taiwanese dish includes crunchy popcorn chicken, dusted with pepper, salt and chili pepper, creating an addicting snack.
This past year I introduced a recipe for Taiwanese Pepper and salt Popcorn Chicken. a scrumptious and addicting snack frequently available at Taiwanese tea cafes.
Since that time, I’ve been experimenting using the recipe and experimenting more. I’ve learned a couple of things on the way. For example, the very best portion of chicken to make use of is certainly the leg meat. It’s very flavorful and absorbs the spices and marinade well.
I additionally found methods for getting the fried chicken pieces to remain crunchy longer: using egg-whites and vodka. I really like causeing this to be whenever I've some leftover chicken leg meat. Since I Have’ve learned steps to make it, we no more order it at restaurants any longer.
This is actually the revamped recipe.
Taiwanese Pepper and salt Popcorn Chicken
3 boneless chicken thighs, reduce bite sized pieces
2 garlic clove cloves, minced
2 tablespoons of soy sauce
1 tablespoons of five spice powder (This can be a powder blend available at Chinese markets alongside white-colored pepper bottles)
1/2 tablespoons of shaoxing cooking wine
1/2 teaspoon white-colored pepper powder
1/8 teaspoon pepper powder
1/2 teaspoon salt
1/8 teaspoon sugar
1 cup corn starch
1 huge egg white-colored, whisked
2 tablespoons of vodka
Oil for deep-frying
For that dusting:
number of fresh Thai tulsi leaves
1 tablespoons of five spice powder/ or pepper and salt powder (present in Chinese markets labeled "pepper and salt for chicken" featuring its white-colored pepper and salt)
1 teaspoon red chili powder
1. Inside a medium bowl, combine the chicken and marinade ingredients, ensuring to totally coat the chicken. Let take 15-half an hour.
2. Pour oil a minumum of one inch deep into pot or wok getting used for frying and switch to medium high temperature. In a tiny bowl, whisk egg white-colored with vodka. Inside a separate normal size bowl, include corn starch. When oil is heated, coat chicken in egg, then in corn starch after which put into herbal. Let chicken fry on sides until batter turns into a dark golden brown. Operate in small batches. When chicken is completed, remove and put on the plate lined with paper towel to empty excess oil.
3. Once you have finished with all the chicken, switch off stove and stop by fresh tulsi leaves. Stand from the stove as the leaves fry. They merely require a couple of seconds however they will "pop." When you hear the popping seem, they will be ready to be removed. Sprinkle tulsi on the top of chicken. Sprinkle yet another 1 tablespoons of of 5 spice powder or even the pepper and salt powder and also the chili powder on the top of chicken and toss chicken to make certain all chicken pieces are coated with powders and combined with tulsi. If you think more seasoning is essential, sprinkle a bit more from the powders. Serve immediately while chicken continues to be crispy.