Best 4 Popcorn Chicken Taiwanese Recipes
**Popcorn chicken**, a delectable Taiwanese street food, captivates taste buds with its crispy, popcorn-like exterior and tender, juicy interior. This beloved snack is a harmonious blend of flavors and textures, sure to tantalize your palate.
Our curated collection of recipes offers a delightful journey through the diverse realm of popcorn chicken. From the classic Taiwanese popcorn chicken, with its irresistible pepper-salt seasoning, to the spicy Szechuan popcorn chicken, which packs a fiery punch, there's a recipe to suit every craving.
For those seeking a healthier alternative, the air fryer popcorn chicken recipe delivers crispy perfection without the guilt. And for a unique twist, try the popcorn chicken with Thai sweet chili sauce, a symphony of sweet, sour, and tangy flavors.
Dive into the world of popcorn chicken and explore the delectable possibilities. Each recipe is meticulously crafted to guide you through the process, ensuring crispy, succulent popcorn chicken every time. Embrace the culinary adventure and savor the irresistible charm of this Taiwanese street food sensation.
POPCORN CHICKEN (TAIWANESE)
These Taiwanese popcorn chicken bites are addictively delicious. Chinese five-spice, ginger, and soy sauce flavor the crispy batter and they are ready in under 30 minutes.
Provided by brandon
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Combine chicken pieces, soy sauce, rice vinegar, garlic, ginger, five-spice powder, white pepper, salt, and cayenne pepper in a large bowl. Let marinate for 10 minutes.
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Whisk egg in a small bowl until smooth. Pour tempura batter mix into a second small bowl. Dip chicken pieces one at a time into the egg, then dredge in tempura batter mix, shaking off any excess. Lower chicken pieces carefully into the hot oil in batches. Fry until chicken is golden brown, 5 to 8 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken.
- Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 14.3 g, Cholesterol 162.8 mg, Fat 35.5 g, Fiber 0.9 g, Protein 35.8 g, SaturatedFat 6.4 g, Sodium 1057 mg, Sugar 0.5 g
TAIWANESE POPCORN CHICKEN WITH FRIED BASIL
This spiced fried chicken is a staple in the night markets of Taiwan. You can order the chicken in cutlet form or small bites like these, which are served in paper bags with wooden skewers. This recipe uses a few spices that cannot be skipped: five-spice powder and white pepper. The Sichuan peppercorns are a bonus, adding a little numbing tingle. If you can't find Sichuan peppercorns, use black peppercorns instead. You won't get the same tingly feeling, but the chicken will be just as good. This fried chicken recipe happens to be gluten-free thanks to the tapioca flour, which imparts the dish's signature crunch.
Provided by Sue Li
Categories dinner, snack, finger foods, poultry, appetizer, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, season chicken thighs with soy sauce, sugar, five-spice powder, white pepper and 2 teaspoons salt. Set aside to marinate about 1 hour at room temperature, or refrigerate it overnight.
- When ready to cook, fit a medium pot with a cooking thermometer and heat vegetable oil over medium to 350 degrees. Coarsely grind the peppercorns in a spice grinder or mortar and pestle and mix with the remaining 2 teaspoons kosher salt. Set aside.
- Wet your hands and toss marinated chicken with tapioca flour and about 1 tablespoon water until the tapioca flour looks like small beads and clings to the chicken. (Adding a little moisture to your chicken helps the tapioca flour form small beads that will also stick to the chicken and give it a very crunchy crust.)
- Working in batches, add the battered chicken to the hot oil and fry until golden brown and crisp, 5 to 7 minutes. With a slotted spoon or spider, transfer fried chicken to a paper towel-lined plate and season each batch with peppercorn mixture.
- Fry basil leaves until translucent and crisp, 1 to 2 minutes, then scatter over the fried chicken. Serve with leftover peppercorn mixture for sprinkling to taste.
TAIWANESE POPCORN CHICKEN
Ever wonder how they make that addictive popcorn chicken at those boba places? Well here's a recipe for that yummy snack! Garnish with a mix of curry powder, pepper, Chinese five-spice, and salt; measuring doesn't matter.
Provided by chelsea
Categories World Cuisine Recipes Asian
Time 27m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chicken pieces, garlic powder, black pepper, curry powder, ginger, soy sauce, cinnamon, five-spice powder, and salt in a large bowl. Let marinate for 10 minutes.
- Sprinkle tempura batter mix over chicken; toss to coat lightly and evenly.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil in batches until golden brown, about 4 minutes. Drain on paper towels.
- Increase oil temperature to 400 degrees F (200 degrees C). Fry Thai basil leaves until crisp, about 1 minute. Drain on paper towels. Fry chicken a second time, 2 to 3 minutes per batch. Drain on paper towels.
- Serve chicken with basil leaves.
Nutrition Facts : Calories 215 calories, Carbohydrate 4.9 g, Cholesterol 36.9 mg, Fat 17 g, Fiber 1.2 g, Protein 11.4 g, SaturatedFat 3 g, Sodium 82.8 mg, Sugar 0.6 g
TAIWANESE POPCORN CHICKEN
if you've ever been to Taiwan, you've prob. had this at one point! if not, you're missing out! these are the approximate measurements i use, add more or less soy sauce to get your desired saltiness. sweet potato starch is used to coat the chicken to achieve the "street stall chicken" texture, if you cant find it you can use corn or potato starch but the texture will be different
Provided by kangningchang
Categories Chicken Breast
Time 40m
Yield 30 small pieces, 4 serving(s)
Number Of Ingredients 12
Steps:
- cut the chicken to 1 inch cubes.
- add the garlic, ginger, soy sauce, sugar, five spice, and sesame oil, marinate for at least half an hour in refrigerator.
- roll the chicken pieces in the sweet potato starch to cover evenly.
- heat oil to about 350 degrees Fahrenheit (if you throw some sweet potato starch in the oil, it should sink to the middle of the frying pan, then float to the top).
- carefully drop the chicken one piece at a time and fry for about 2 minutes or until done, turning at least once.
- remove from oil and place on paper towels, sprinkle white pepper and salt while hot, enjoy!
Tips:
- For the best results, use fresh chicken breast. If using frozen chicken, thaw it completely before cooking.
- To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
- For a crispy coating, double-coat the chicken in the flour mixture.
- Be careful not to overcrowd the chicken in the pan when frying. This will prevent it from cooking evenly.
- Serve the popcorn chicken immediately with your favorite dipping sauce.
Conclusion:
Taiwanese popcorn chicken is a delicious and easy-to-make appetizer or snack. It is perfect for parties or gatherings. With its crispy coating and tender, juicy chicken, it is sure to be a hit with everyone. So next time you are looking for a tasty and fun snack, give this recipe a try.
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