These Taiwanese popcorn chicken bites are incredibly delicious. Five-spice, ginger, and soy sauce flavor bite-sized pieces of chicken before they’re dipped in tempura mix and fried until golden and crispy.
Preparation Details
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 55 mins
Servings: 6
Ingredients
- 1 ½ 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
- ½ teaspoon rice vinegar
- ½ 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
Steps
- Mix chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper together in a large bowl until well combined. Let marinate for 10 minutes.
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Whisk egg in a small bowl until smooth. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg, then dredge in tempura mix, shaking off any excess.
- Working in batches, lower chicken carefully into hot oil and fry until golden brown, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.
- Transfer chicken to a platter and garnish with basil leaves and green onions.
