Yen Can Cook: Taiwanese Popcorn Chicken 咸酥鸡
Still remember my overgrown pot of basil I’ve mentioned in my previous recipe post? Yes, there are still some on the plant so here’s another recipe which I can use up the herb.
Taiwanese Popcorn Chicken, Xian Su Ji 咸酥鸡, literally translated as salted crispy chicken. It is an ubiquitous snack sold by street vendors and/or in night markets throughout Taiwan. As the name implies, it is a type of crispy fried chicken nuggets and dusted with salt and spices. (But my recipe omit this step)
The chicken marinated with garlic, ginger, soy sauce, five-spice and white pepper which provide plenty of flavor. I’m using boneless thigh meat for extra juiciness. You can certainly use boneless breast meat if you want but expect it to be a little less juicy.
Ingredients (Serves: 2-3)
600-700g boneless chicken, cut into bite size
1 bunch of basil
2 cups sweet potato flour
Cooking oil
Marinade
5 cloves of garlic, minced
1/2 inch ginger, grated
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon Five Spice Powder
1/2 teaspoon sugar
1/2 teaspoon white pepper
1 egg yolk
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Step 1: Combine all the ingredients of marinade, marinate the chicken for at least 2 hours.
Step 2: Put the sweet potato flour on a large, flat plate, add the chicken to the flour, toss to coat evenly. Knock off any excess flour and let the chicken rest while until the flour slightly absorb the moist from the meat — this will help the coating adhere better and form a crunchy crust after frying.
Step 3: Heat the cooking oil in a sauté pan or wok and fry the chicken pieces without crowding them too much for 3-4 minutes or until golden brown. Transfer the fried chicken out on a plate.
Step 4: Pat dry the basil leaves then fry them for 20 seconds or until crispy.
Note: Pat the leaves as dry as possible to avoid sputter when frying
Step 5: Bring oil to higher temperature, return the chicken pieces (Step 3) to the oil in batches and fry for 20-30 seconds. This double fry process will give the chicken a crispier finish.
Step 6: Serve the fried chicken together with fried basil leaves.
HAPPY COOKING!
I always loved to eat them in Taiwan and often wondered what was the ingredients used before frying! Thank you for sharing. Do you want to open a stall and I sell?
TM, the secret ingredients that create the crunch is sweet potato flour!
You want to invest on me ar, later rugi I have no money pay you back oh, haha!
It is a must try food in Taiwan!
And yours one looked delicious also,thanks for your recipe sharing:)
Yi Ting, so shame to tell that I didn’t have have this for my previous 2 TW trip >_<
This is like our local ayam goreng berempah where we throw in curry leaves to fry where as you throw in basil leaves….kekeke! 😉 Delicious nonetheless.
Kris, hmmm….. quite different with ayam goreng berempah because this don’t have the spices bits which is the essential of the dish 😛
Wow this looks so good. Children will definitely love it.
Merryn, adult like me love it too!
the chicken decorative item that you added to the photos is very cute and appropriate! 🙂
Sean, hehe from Taobao 😛