鹽酥雞Taiwanese Popcorn Chicken

Prep 20 min·Cook 20 min·Rest 1 h

1. 1You're here
   Step 1.

   Cut the chicken into 2.5 cm pieces. Mix with all the marinade ingredients and leave in the fridge for at least 1 hour, or overnight.

   600 g Boneless chicken thighs, skin on or off4 cloves Garlic, grated1 tsp Ginger, grated2 tbsp Light soy sauce1 tbsp Rice cooking wine (mijiu)1 tsp Sugar½ tsp Five-spice powder½ tsp White pepper1 Egg

   Knife workMarinate
2. 2
   Step 2.

   Toss the chicken pieces in the sweet potato starch, pressing it on, and leave for 5 minutes until the coating looks damp in spots.

   600 g Boneless chicken thighs, skin on or off150 g Coarse sweet potato starch

   Batter / coating

   Wok-chan's tip鑊仔貼士

   This rest stops the coating falling off in the oil.
3. 3
   Step 3.

   Heat the oil to 160°C. Fry the chicken in two batches for 4 minutes until pale golden and cooked through. Drain on a rack.

   600 g Boneless chicken thighs, skin on or off1 l Oil for deep-frying

   4 minDeep-fry
4. 4
   Step 4.

   Raise the oil to 190°C and fry all the chicken again for 1 minute until deep golden and crunchy.

   600 g Boneless chicken thighs, skin on or off

   1 minDeep-fry

   Wok-chan's tip鑊仔貼士

   The hot second fry drives out moisture: that's where the crunch comes from.
5. 5
   Step 5.

   Turn off the heat. Make sure the basil leaves are completely dry, then drop them into the oil for 5–10 seconds until translucent. Stand back: they spit.

   to taste Thai basil leaves1 l Oil for deep-frying

   Deep-fry
6. 6
   Step 6.

   Toss the chicken and basil with pepper salt to taste and eat straight away.

   600 g Boneless chicken thighs, skin on or offto taste Thai basil leaves2 tsp Taiwanese Pepper Salt