Go Back
–+ servings
Pop corn chicken taiwanais dans assiette creuse noire

Ultra-Crispy Taiwanese Popcorn Chicken 鹽酥雞

Discover an ultra-addictive recipe for Taiwanese popcorn chicken coated in an incredibly crispy, light breading. These crunchy little chicken bites are deliciously seasoned with a homemade spice mix, while the traditional marinade keeps every bite extra juicy!
Print Recipe Pinner la recette
4.80/5 (15)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main course
Cuisine: Taiwanese
Servings: 2 personnes
Calories: 285kcal
Author: Marc Winer

Ingredients

  • 2 chicken thighs boneless

Marinade

  • 0.5 teaspoon salt
  • 0.5 teaspoon sugar
  • 1 teaspoon Chinese five-spice powder
  • 0.5 teaspoon chicken bouillon powder
  • 1 tablespoon cornstarch
  • 2 cloves garlic grated
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon light soy sauce
  • 1 egg white

Breading

  • 10 tablespoons cornstarch
  • 0.5 teaspoon baking powder
  • frying oil

Spice mix

  • 2 teaspoon Sichuan peppercorns
  • 1 teaspoon salt or to taste
  • 0.25 teaspoon Chinese five-spice powder
  • 2 handfuls Thai basil
US Customary - Metric

Procédé

  • Cut the chicken thighs into pieces
  • In a bowl, marinate them for 20 minutes with the marinade ingredients
  • Toast the Sichuan peppercorns over medium-low heat until they turn lightly brown
  • Grind the peppercorns into a powder using a blender or mortar and pestle
  • Mix the ground peppercorns with the five-spice powder and salt.
  • Combine the cornstarch and baking powder, then coat the chicken pieces with this mixture.
  • Heat a wok of oil over medium-high heat and fry the coated pieces for 5 minutes or until lightly golden.
  • Remove the pieces and drain them in a strainer. Increase the heat and fry them again for an additional 2 minutes.
  • Just before the chicken is done, add the Thai basil leaves and fry for 2 minutes or until crispy. Caution: it splatters.
  • Transfer the chicken and leaves to a large strainer or chinois.
  • Place a portion of chicken in a large bowl with some Thai basil. Add part of the spice mix and toss well until the breading is evenly coated.

Video

Notes

Do not fry too much chicken at once. Cook in batches.

Nutrition

Calories: 285kcal | Féculents: 7g | Protein: 20g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Graisses trans: 0.1g | Cholesterol: 111mg | Sodium: 201mg | Potassium: 287mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
As-tu réalisé cette recette ?Tague @marcwiner sur Instagram !