Taiwanese Popcorn Chicken Recipe (Boba Shop Popcorn Chicken)

Method

• 1)

  In a large bowl, add 3 Tablespoons Soy Sauce, 1½ Tablespoon Shaoxing Cooking Wine, 1 Teaspoon Five Spice Powder, ½ Teaspoon Garlic Powder, ⅛ Teaspoon Ginger Powder, ¼ Teaspoon White Pepper Powder – stir well and add the chicken thigh pieces, mix well so the chicken is evenly coated in the marinade. Cover and refrigerate for 1 hour or overnight. In a separate small bowl make the seasoning mix by adding ⅛ Teaspoon Five Spice Powder, ½ Teaspoon Kosher Salt, ⅛ Ground Black Pepper, ⅛ Teaspoon Granulated Sugar and Pinch of Red Pepper Powder, stir to combine and set aside to use later.

• 2)

  Heat 2-3 inches of Oil in a large dutch oven pot to 375°F – use a deep fry thermometer to monitor the temp. In a large bowl, add 1 Cup Tapioca Starch, 1 Teaspoon Baking Powder and whisk well. Remove the chicken from the refrigerator, add 1 whisked egg and stir well so the egg coats all the pieces. Dredge each piece in the Tapioca Starch and shake off the excess starch, you can rest the pieces on a baking sheet or large piece of parchment paper. Fry in small batches until they are light golden brown and crispy – drain on a rack. Wait until the oil temp returns to 375°F before frying the next batch. Sprinkle the popcorn chicken with the seasoning mix. Lastly fry the Thai Basil leaves, when you first add them to the oil, it may splatter for a few seconds so take precautions – fry for about 30 seconds and drain them on a rack before serving with the popcorn chicken. Enjoy!