🌐 Original ▾
More ▾
Taiwanese Popcorn Chicken
From instagram.com
2 servings
45 min + 30 min marinating
Crispy air-fried chicken thighs coated in potato starch, seasoned with Chinese five spice and topped with fresh Thai basil.
| prepDice chicken thighs into 1 inch pieces | |||||
| 1/2 tsp white pepper | Marinate chicken 30 min or overnight | Coat chicken with potato starch | Air fry 390°F / 200°C, 13–15 min, flip halfway | Add Thai basil, air fry 2–3 min | Mix & sprinkle seasoning, serve |
| 1 tsp Chinese five spice powder | |||||
| 1.5 tbsp minced garlic | |||||
| 1 tbsp minced ginger | |||||
| 1 tbsp Shaoxing wine | |||||
| 2 tbsp soy sauce | |||||
| 1 egg white (no yolk) | |||||
| 1 lb / 450 g skinless, boneless chicken thighs, raw, diced into 1 inch pieces | |||||
| 3/4 cup / 95 g coarse potato starch | |||||
| 1 second spray cooking oil | |||||
| 1 cup / 20 g Thai basil | |||||
| 1/2 tsp salt | |||||
| 1/2 tsp five spice powder | |||||
| 1/2 tsp brown sugar | |||||
| 1/2 tsp white pepper | |||||
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
🛒 Shopping list15 items
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free