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Mark Phillips
@chefsoutherntemp
00:10
Prep
00:30
Marinate
00:10
Cook
00:50
Total Time
Ingredients & Directions
Directions
Chicken Marinade
1
egg white
3
garlic cloves, minced
1 tablespoon
soy sauce
2 teaspoons
sherry wine
2 teaspoons
sugar
1 teaspoon
Chinese five spice
1/2 teaspoon
salt
1/4 teaspoon
white pepper
- Mix all marinade ingredients together in a large bowl.
Salt Spice Mix
1/2 teaspoon
Chinese five spice
1/2 teaspoon
salt
1/4 teaspoon
white pepper
- Mix together spices in a small bowl and set aside until chicken is ready to cook.
Popcorn Chicken
5-6
Springer Mountain Farms Boneless Skinless Thighs
1 1/4 cup
corn starch
1/4 cup
Thai basil or regular basil, washed and thoroughly dried
1/2 cup
red & green bell peppers, chopped
2 cups
vegetable oil, for frying
- Cut chicken into bite-sized pieces, about 1" cubes.
- Add to bowl of marinade and let sit for about 30 minutes.
- Mix together spice mix if not already done.
- Spread corn starch on a large baking sheet or plate.
- With wet hands, generously dredge the marinated chicken in the corn starch, massaging it into the chicken pieces until it begins to form beads on the chicken.
- Add vegetable oil to a wok or medium sized pot and heat to 350°F over medium high heat.
- Deep fry the marinated and breaded chicken pieces in small batches for 3-4 minutes until they are a crispy golden brown and the internal temperature of the pieces reaches 165°F. (Don't over crowd the pan or it will result in soggy chicken breading.)
- Remove the chicken with a slotted spoon and transfer to a wire rack to drain or plate lined with paper towels to absorb excess oil.
- Lightly coat the peppers with cornstarch.
- Deep fry the basil leaves, making sure to cover the pan with a oil guard to prevent grease splatters. Fry for 10-20 seconds.
- Fry the peppers for 1 minute and add to plate with fried popcorn chicken pieces.
- Add the fried basil over the chicken.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Taiwanese Popcorn Chicken
Mark Phillips
@chefsoutherntemp
Yield: 4
00:10
Prep
00:30
Marinate
00:10
Cook
00:50 Total Time
Ingredients
Directions
Chicken Marinade
1
egg white
3
garlic cloves, minced
1 tablespoon
soy sauce
2 teaspoons
sherry wine
2 teaspoons
sugar
1 teaspoon
Chinese five spice
1/2 teaspoon
salt
1/4 teaspoon
white pepper
- Mix all marinade ingredients together in a large bowl.
Salt Spice Mix
1/2 teaspoon
Chinese five spice
1/2 teaspoon
salt
1/4 teaspoon
white pepper
- Mix together spices in a small bowl and set aside until chicken is ready to cook.
Popcorn Chicken
5-6
Springer Mountain Farms Boneless Skinless Thighs
1 1/4 cup
corn starch
1/4 cup
Thai basil or regular basil, washed and thoroughly dried
1/2 cup
red & green bell peppers, chopped
2 cups
vegetable oil, for frying
- Cut chicken into bite-sized pieces, about 1" cubes.
- Add to bowl of marinade and let sit for about 30 minutes.
- Mix together spice mix if not already done.
- Spread corn starch on a large baking sheet or plate.
- With wet hands, generously dredge the marinated chicken in the corn starch, massaging it into the chicken pieces until it begins to form beads on the chicken.
- Add vegetable oil to a wok or medium sized pot and heat to 350°F over medium high heat.
- Deep fry the marinated and breaded chicken pieces in small batches for 3-4 minutes until they are a crispy golden brown and the internal temperature of the pieces reaches 165°F. (Don't over crowd the pan or it will result in soggy chicken breading.)
- Remove the chicken with a slotted spoon and transfer to a wire rack to drain or plate lined with paper towels to absorb excess oil.
- Lightly coat the peppers with cornstarch.
- Deep fry the basil leaves, making sure to cover the pan with a oil guard to prevent grease splatters. Fry for 10-20 seconds.
- Fry the peppers for 1 minute and add to plate with fried popcorn chicken pieces.
- Add the fried basil over the chicken.
