Taiwanese Popcorn Chicken
1 boneless chicken thigh/ breast, but into 1-inch pieces
½ tsp salt
1 tbs soy sauce
½ tbd rice wine
½ tsp garlic powder
¼-½ cup corn starch
1 tbs sesame oil
1 cup sweet potato starch
¼ tsp grated ginger
Pinch of granulated white sugar
Thai basil leaves
Thinly sliced garlic
½ tsp chinese 5-spice powder
½ tsp paprika
In a large bowl, combine salt, soy sauce, rice wine, garlic, sesame oil, and ginger. Marinate the chicken over night.
The next day, marinate the corn starch with chicken.
In a bowl, add the sweet potato cornstarch and coat the chicken. Let it sit for about 5 mins before frying so the starch has time to stick onto the chicken.
Heat oil in a frying pot over medium high heat, then deep fry the chicken in batches until golden brown.
Remove from the oil and drain on a cooling rack. Turn the heat to high, and deep fry the chicken for a second time for about 10 seconds to make it extra crispy.
Add basil and garlic for less than 10 seconds and let them rest on a cooling rack.
Sprinkling: Combine the ingredients and coat the popcorn chicken.
For Sriracha aoli: combine 1 tsp mayonnaise with 1 tbs sriracha and serve with popcorn chicken.