These Taiwanese popcorn chicken bites are incredibly delicious Fivespice ginger and soy sauce flavor bitesized pieces of chicken before theyre dipped in tempura mix and fried until golden and crispy
Prep Time
10 mins
Dificult
Medium
Servings
55 mins
Ingredients
Instructions
Mix chicken
garlic
soy sauce
ginger
five-spice powder
white pepper
salt
vinegar
and cayenne pepper together in a large bowl until well combined. 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. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg
then dredge in tempura mix
shaking off any excess.
Working in batches
lower chicken carefully into hot oil and fry until golden brown
5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.
Transfer chicken to a platter and garnish with basil leaves and green onions.
Recipe Tips
You can use chicken breasts instead of thighs.Sweet potato flour can be used for dredging instead of tempura batter mix.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature
