Taiwanese Popcorn Chicken Recipe

Cook Time: 15 minutes

Ingredients

• 1 pounds boneless chicken thighs, cut into bite-size pieces
• 2 cloves garlic, finely chopped
• 1 tablespoon soy sauce
• 2 teaspoons grated ginger
• 1 teaspoon five-spice powder
• 1 teaspoon ground white pepper, or to taste
• 1 teaspoon salt, or to taste
• teaspoon rice vinegar
• teaspoon cayenne pepper
• 1 large egg
• 1 cup tempura batter mix, dry, or as needed
• 2 cups peanut oil for frying, or as needed
• 1 bunch Thai basil, chopped
• 2 green onions, chopped

Directions

1. In a large bowl, combine chicken, garlic, soy sauce, grated ginger, five-spice powder, white pepper, salt, rice vinegar, and cayenne pepper. Mix everything well and let the chicken marinate for 10 minutes.
2. Heat the oil in a deep-fryer or a large saucepan to 400F (200C).
3. In a small bowl, whisk the egg until smooth. In a separate small bowl, place the dry tempura batter mix.
4. Dip each piece of chicken into the egg, ensuring it is well-coated, and then dredge it in the tempura batter mix. Shake off any excess batter.
5. Working in batches, carefully lower the chicken pieces into the hot oil. Fry until golden brown, about 5 to 8 minutes. Remove the chicken and place it on a paper towel-lined plate to drain excess oil. Season with salt and pepper.
6. Once all the chicken is fried, transfer it to a serving platter. Garnish with chopped Thai basil and green onions before serving.

Recipe Tips

• You can substitute chicken breasts for the chicken thighs if preferred.
• If you prefer, sweet potato flour can be used for dredging instead of tempura batter mix.

Nutrition Facts (per serving)

Calories	940
Total Fat	92g
Saturated Fat	18g
Cholesterol	126mg
Sodium	655mg
Total Carbohydrate	8g
Dietary Fiber	1g
Protein	22g
Vitamin C	6mg
Calcium	49mg
Iron	2mg
Potassium	286mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data and may vary.

Taiwanese popcorn chicken, also known as "Ya Bao Ji" in Mandarin, is a popular street snack that has taken food enthusiasts by storm worldwide. The dish consists of crispy, savory pieces of chicken, typically marinated in a blend of spices and then fried to golden perfection. With its irresistible crunch and vibrant flavor profile, it has become a go-to snack for many who crave a satisfying bite. But behind its delicious exterior, there is an intriguing history and fascinating regional influence that makes Taiwanese popcorn chicken stand out among other fried dishes.

History and Origins of Taiwanese Popcorn Chicken

The origins of Taiwanese popcorn chicken trace back to the bustling night markets of Taiwan, where street food vendors would create quick, flavorful dishes for people on the go. The recipe is believed to have evolved during the late 20th century, influenced by Taiwan's diverse culinary heritage, which includes elements from Chinese, Japanese, and indigenous cuisines. Initially, vendors experimented with various coatings for chicken, eventually perfecting a crispy, light tempura-like batter, which became the signature of Taiwanese popcorn chicken.

Regional Variations and Local Influences

While the dish is enjoyed throughout Taiwan, there are distinct regional differences that reflect local preferences. In southern Taiwan, for example, the chicken is often paired with fresh basil leaves, which gives the dish a fragrant and slightly herbaceous note. In contrast, northern Taiwan may include additional seasonings or toppings, such as chili flakes, to give the dish an extra kick. Taiwanese popcorn chicken is also commonly served with a variety of dipping sauces, ranging from sweet chili to spicy soy-based sauces, adding another layer of complexity to the dish.

How Taiwanese Popcorn Chicken Differs from Other Similar Dishes

Taiwanese popcorn chicken shares similarities with other fried chicken dishes, such as Japanese karaage or American popcorn chicken. However, what sets it apart is the use of unique spices and seasonings in the marinade, which include five-spice powder, white pepper, and rice vinegar. Additionally, the chicken is often deep-fried in peanut oil, contributing to its distinctive crispy texture and rich flavor. Another key difference is the garnish of fresh Thai basil, which is not commonly found in other fried chicken recipes. The use of tempura batter rather than a traditional flour coating also provides a lighter, crispier bite.

Where Is Taiwanese Popcorn Chicken Typically Served?

Taiwanese popcorn chicken is most commonly found in night markets and street food stalls throughout Taiwan. These night markets, which come alive in the evening with food vendors offering a wide variety of snacks, have made popcorn chicken a quintessential Taiwanese street food. In recent years, it has made its way to international food festivals, and is even available in some Asian restaurants outside of Taiwan. The dish is often served as an appetizer, snack, or even as a side dish with rice.

Interesting Facts About Taiwanese Popcorn Chicken

• In Taiwan, it's not uncommon to see popcorn chicken served in small paper cones or cups, making it easy to enjoy on the go while exploring the vibrant night markets.
• The addition of basil leaves, which are fried along with the chicken, is a distinctive touch. Not only does it enhance the dishs flavor, but it also adds an aromatic fragrance that elevates the entire experience.
• Although the dish is called "popcorn chicken," the name comes from the size and shape of the chicken pieces, which resemble popcorn, not the flavor.
• While Taiwanese popcorn chicken is best known for being a savory snack, the flavor combinations can vary greatly depending on the region. For example, some vendors will use Sichuan peppercorns for a more numbing, spicy sensation.
• Many people around the world have adopted Taiwanese popcorn chicken as a comfort food, and it has become a favorite at international Taiwanese restaurants.

FAQ about Taiwanese Popcorn Chicken Recipe

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