Quick and easy Recipe

Taiwanese popcorn chicken – 鹽酥雞, one of my favorite snack to have with a boba on the side.

Ingredients:

• Chicken thigh (400 grams, diced)
• 1 egg yolk
• 1 tablespoon of chinese soy sauce
• 1 table spoon of shaoxing wine/ Japanese cooking wine
• Few drops of fish sauce
• A dash of white pepper
• A dash of MSG
• Grated garlic and ginger (according to your preferences)
• 1 tablespoon of chinese five spice powder
• Corn starch/ potato starch

How to make Taiwanese popcorn chicken:

• In a bowl, marinate the diced chicken with soy sauce, white egg yolk fish sauce, white pepper, MSG and five spice powder. Let it sit and marinate for 30 minutes.
• Heat up your cooking pan (preferably wok) while you coat the chicken with corn starch or potato starch (personally I prefer corn starch)
• Deep fry the chicken for 6 minutes before removing them from the pan/ wok, then return the diced chicken to the pan/ woke to double fry it.
• You can also airfry these in your air fryer for 15 minutes with 200C.