TAIWANESE POPCORN CHICKEN台灣爆米花雞
posted under APPETIZERS/SIDE DISHES, ASIAN DISHES, RECIPES
Taiwanese popcorn chicken, also referred to as Crispy Chicken or Salt and Pepper Chicken, is a popular snack often found at tapioca/boba tea cafes.
The crunchy bite-sized pieces of chicken are dusted with a special mix of seasoning which makes them quite addicting. If you’ve never had them before or you’re a big fan of the snack, I definitely recommend you trying out this recipe.
A few months ago, while visiting my parents’ house, my mom was watching a video demonstrating various Taiwanese snacks. Watching the video inspired me to try making the crispy chicken. After a few lackluster orders of popcorn chicken lately in San Diego, I finally got to it.
I was surprised at how relatively easy this was. And the chicken came out perfect. Super crunchy and not at all oily or powdery like some versions we’ve eaten. Mr. K was thrilled. He commented that we no longer needed to order it, I can just make it at home all the time. To which I replied, Uh no thanks.
The key to the flavor is a five spice powder. The powder is usually found in Chinese markets, alongside white pepper, in a small shaker and it’s labeled “five spice powder.”
Don’t be intimidated by the list of ingredients. You marinate the chicken for about half an hour in a few spices. Then you coat the chicken and fry it. You sprinkle some more five spice powder and it’s ready to go.
Just writing about this recipe is making my mouth water. I’m going to have to make another batch this weekend.
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TAIWANESE CRISPY SALT AND PEPPER POPCORN CHICKEN
INGREDIENTS:
3 boneless chicken thighs, cut into bite sized pieces
Marinade:
2 garlic cloves, minced
2 tbsp soy sauce
1 tbsp five spice powder (This is a powder blend found at Chinese markets next to white pepper bottles)
1/2 tsp sesame oil
1/2 tbsp shaoxing cooking wine
1/2 tsp white pepper powder
1/8 tsp black pepper powder
1/2 tsp salt
1/8 tsp sugar
For frying:
handful of fresh Thai basil leaves
1 cup corn starch
1 egg, whisked
1 tbsp five spice powder for dusting
Oil for deep-frying
DIRECTIONS:
1. In a medium bowl, combine the chicken and marinade ingredients, making sure to completely coat the chicken. Let sit for 30 minutes to an hour.
2. Pour oil at least one inch deep into pot or wok being used for frying and turn to medium high heat. In a small bowl, pour in whisked egg. In a separate small bowl, pour in cornstarch. When oil is heated, coat chicken in egg, then in cornstarch and then place into hot oil. Let chicken fry on both sides until batter becomes a medium brown (about 3-4 minutes). You can fry a few pieces of chicken at a time. When chicken is done, remove and place on a plate lined with paper towel to drain excess oil.
3. After you have finished with all of the chicken, drop in fresh basil leaves. The leaves cook quite fast, so you only need to fry them for a few seconds. Be careful as they might make a popping sound. Sprinkle basil on top of chicken. Sprinkle an additional 1 tbsp of five spice powder on top of chicken and toss chicken to make sure all chicken pieces are coated with powder and mixed with basil. If you feel more seasoning is necessary, sprinkle a little more five spice powder. Serve immediately while chicken is still crispy.
台灣爆米花雞，也被稱為脆皮雞或鹽和胡椒雞，是一種流行的零食往往木薯澱粉/波霸茶餐廳找到。
脆脆的一口大小的塊雞肉都撒上調味料的一種特殊結構，這使得它們很上癮。如果你從未有過他們，或者你的零食的大風扇之前，我絕對建議你嘗試這個食譜。
幾個月前，我回家看望父母的房子，我媽在看視頻演示各種台灣小吃。觀看視頻激發了我嘗試使香酥雞。之後的雞爆米花最近在聖地亞哥幾個平淡無奇的訂單，我終於到了。
我很驚訝於這個怎麼比較容易了。與雞出來了完美的。超級脆脆的，而不是在所有的油性或粉狀像一些版本中，我們已經吃。，K先生非常激動。他表示，我們不再需要訂購，我可以讓家裡所有的時間。而我回答說，呃不，謝謝。
關鍵的味道是五香粉。粉末通常是在中國市場上發現，沿著白胡椒，在小搖床，它的標有“五香粉”。
不要被配料表嚇倒。你醃雞約半小時在幾香料。那麼你的外套雞和炒。你撒些五香粉，它已經準備好去。
只是寫關於這個配方是使我流口水。我將不得不作出另一批本週末。
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台灣脆皮鹽酥雞食品
主料：
3去骨雞腿肉，切成一口大小的塊
醃料：
2瓣大蒜，切碎
2湯匙醬油
1湯匙五香粉（這是在中國市場找到了粉末混合物旁邊的白胡椒瓶）
1/2茶匙麻油
1/2湯匙紹興料酒
1/2茶匙白辣椒粉
1/8茶匙黑胡椒粉
1/2茶匙鹽
1/8茶匙糖
對於油炸：
一把新鮮的泰國羅勒葉
1杯玉米澱粉
1個雞蛋，護送
1湯匙五香粉的除塵
油的油炸
路線：
1，在一個中型碗，結合雞和醃料，確保完全外套雞。讓坐30分鐘到一個小時。
2。倒油，至少一英寸深進鍋或炒鍋被用於油炸和轉向中高熱量。在一個小碗裡，倒入打起蛋。在一個單獨的小碗，倒入玉米澱粉。當油被加熱，塗在雞的蛋，然後在玉米澱粉，然後放入熱油中。讓雞肉兩面煎，直到麵糊變成褐色（約3-4分鐘）。你可以一次炒了幾件雞。當雞做，撈出放在內襯用紙巾排出多餘的油。一盤
3。在您完成所有的雞，滴在新鮮羅勒葉。葉子煮相當快的，所以你只需要炸幾秒鐘。要小心，因為它們可能使爆裂聲。撒上羅勒雞的頂部。撒上額外的1湯匙對雞的頂部五香粉和折騰雞，以確保所有雞塊都塗有粉和羅勒混合。如果你感覺更調味品是必要的，撒少許更五香粉。即可食用雞時仍然酥脆。
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