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  • Taiwanese Popcorn Chicken (night market style) | 鹽酥雞  Yán sū jī

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Another popular Taiwanese night market street food:  Popcorn Chicken.

This popcorn chicken this coated in sweet potato flour (not wheat flour) which gives it a different texture and taste after deep frying.  In Taiwan they oftentimes sell this at Bubble Tea shops as a quick snack to go along with the milk tea drinks.  (Ah, I how I miss those days . . .)

These bite sized pieces are crispy and flavorful - and I just love the five spice powder in here.  When making this at home, before serving, I like to add a dash of Japanese crushed red pepper to give it a bit of spiciness.  


Tip:  I've found that deep frying the chicken first before the basil produces the best taste.  For some reason basil infused oil overpowers the chicken flavors.  Best to keep them separate.


Ingredients:

  • 3/4 lb. chicken thighs
  • Fresh Thai basil leaves

Marinade:
  • 2-3 garlic cloves, minced
  • 1/2 Tablespoon sugar
  • 1/4 teaspoon five spice powder
  • 1/4 teaspoon white pepper
  • 1 teaspoon ginger, grated
  • 1/2 Tablespoon rice wine
  • 1 Tablespoon soy sauce

Seasoning (to taste):
  • salt
  • white pepper
  • Ichimi Togarashi (crushed red pepper) http://amzn.to/1x8jlSK

Coating:
  • Sweet potato flour
  • 1 egg

Ready in Total Time:  45 min.

Prep Time = 40 min.
Cook Time =  3-5 min. *



Preparation:


For the full preparation method and instructions, watch my YouTube video tutorial here. 

*Cook times:
  1. Marinate the chicken pieces for 30 min. in the refrigerator. 
  2. Coat the chicken in the sweet potato flour and deep fry for about 3 min. or until the chicken is done.
  3. Let the chicken cool and drain on paper towels for a few minutes before tossing with the seasoning.

prep & dry the basil leaves
cut the chicken into bit sized pieces
marinate with spices
coat the chicken with sweet potato flour
deep fry in small batches
toss with spices before serving hot with basil


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