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HOME // RECIPES

  • fromjudyskitchen
    • Oct 15, 2020

Popcorn Chicken

If I were to dream up one of the best (casual) meals in the world, it would have to be crispy, mouthwatering Taiwanese-style popcorn chicken paired with a generous cup of boba milk tea. So simple yet so delicious!

Since I learned how to make homemade boba during this pandemic, I figured I just learn how to make popcorn chicken too!

Using existing Asian spices I already had in my cupboard, I was able to quickly whip up a plate of popcorn chicken within 35 minutes! Every crunchy bite was perfectly savory. I would definitely make this over and over again. YUM!

Popcorn Chicken

Prep Time: 20 min

Cook Time: 15 min

Yields: 4 Servings

Ingredients:

  • 1 lb boneless chicken thighs

  • 1.5 tbsp dark soy sauce

  • 1 tsp Shaoxing Chinese cooking wine

  • 2 tsp Chinese five spice powder

  • 1/8 tsp garlic powder

  • 1/8 tsp sugar

  • 1/4 tsp salt

  • 1/2 cup all-purpose flour

  • 1 large egg (beaten)

  • 1/2 cup Panko bread crumbs

  • 1/4 cup fresh basil leaves

  • Canola oil (for frying)

  • White pepper

  • Asian style chili pepper

Directions:

  • Cut chicken thighs into small ~1" pieces.

  • In a bowl, mix together soy sauce, Shaoxing, five spice powder, garlic powder, sugar, and salt. Add chicken and toss all ingredients evenly together. Let marinate for at least 15 minutes.

  • In the meantime, set up 3 shallow bowls. Add flour in first bowl, egg in second bowl, and Panko in third bowl.

  • Place frying pan or pot over medium high heat. Add oil, enough to fill about 1.5" of pan/pot.

  • Once chicken is marinated and oil is hot, dredge chicken in flour, then in the egg, then in Panko. Carefully place in the hot oil. Let fry for about 5, then move chicken around to evenly cook all sides. Let fry for another 2 minutes (or until popcorn chicken is golden brown and crispy). Internal temperature should be at least 165 degrees F.

  • Transfer popcorn chicken to bowl with paper towel (to soak up excess oil).

  • In the same frying pan/pot, carefully add the basil leaves. Let fry for about 3 minutes (or until basil leaves have reduced in size and are crispy). Transfer to a new plate with paper towel to soak up excess oil.

  • Add fried basil, white pepper (to taste), and chili pepper (to taste) to the bowl of chicken. Toss all ingredients to evenly mix together. Transfer to serving plate and serve warm!

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