Popcorn chicken

    Straight from Taiwan, these savoury chicken bites are dangerously moreish. Chinese five-spice, curry powder, ginger and soy sauce flavour the crispy batter.

    1 person made this

    Serves: 4 

    • 225g skinless chicken thigh fillets, cut into bite-sized pieces
    • 1 tablespoon garlic powder
    • 1 tablespoon freshly ground black pepper
    • 1/2 teaspoon curry powder
    • 1/4 teaspoon grated ginger
    • 1 dash reduced-salt soy sauce
    • 1 pinch ground cinnamon
    • 1 pinch Chinese five-spice powder
    • 1 pinch salt
    • 10g sweet potato flour or tempura batter mix
    • vegetable oil for frying
    • 1 bunch Thai basil leaves

    Prep:10min  ›  Cook:7min  ›  Extra time:10min  ›  Ready in:27min 

    1. 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.
    2. Sprinkle tempura batter mix over chicken; toss to coat lightly and evenly.
    3. Heat oil in a deep-fryer or large saucepan to 175 degrees C. Fry chicken in the hot oil in batches until golden brown, about 4 minutes. Drain on kitchen paper.
    4. Increase oil temperature to 200 degrees C. Fry Thai basil leaves until crisp, about 1 minute. Drain on kitchen paper. Fry chicken a second time, 2 to 3 minutes per batch. Drain on kitchen paper.
    5. Serve chicken with basil leaves.

    Cook's note

    Make sure the coating isn't too thick in step 2. You should still be able to see the chicken through the coating. If coating is too thick, thin with water.

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