Taiwanese Popcorn Chicken
Equipment
Ingredients
Fried Chicken
chicken thighs (boneless, skinless)
6 piece
garlic (minced)
6 clove
tapioca flour
240 g
ginger (grated)
15 g
soy sauce
45 ml
sesame oil
10 ml
sugar
8 g
five-spice powder
10 g
white pepper
2 g
salt
5 g
frying oil
500 ml
Sauce
mayonnaise
45 ml
Sriracha
15 ml
sesame oil
2 ml
five-spice powder
2 g
rice vinegar
2 ml
Chicken Seasoning
chilli flakes
3 g
salt
2 g
Instructions
Marinate the chicken
Cut chicken thighs into 1-inch pieces and combine with soy sauce, sesame oil, sugar, five-spice, white pepper, salt, ginger, and garlic.
Coat with tapioca flour
Remove chicken from marinade and coat thoroughly in tapioca flour.
Deep-fry the chicken
Heat oil to 177°C and fry chicken pieces for 5-7 minutes until golden brown and cooked through.
Season the chicken
Sprinkle hot chicken with chilli flakes and salt.
Prepare the sauce
Mix mayonnaise, Sriracha, sesame oil, rice vinegar, and five-spice powder until smooth.
Original recipe
Storage
Re-crisp in hot oil or air fryer for best texture. Sauce can be stored separately for up to 5 days.
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