I've always loved this taiwanese style popcorn chicken which you can generally find available at bubble tea places. The only thing is that I generally find that these bubble tea places make the chicken a little too salty for my taste...(maybe so it will make you thirsty?) In any case, I never realized it is actually a pretty simple dish to make and you can therefore adjust the seasoning to your own liking. I guess now, I just have to make my own bubble tea to completely satisfy the craving!
adapted from Rasa Malaysia website
INGREDIENTS
1 Lb. Chicken thighs (cut into bite-sized pieces)
4 tbsp. Soy Sauce
3 tbsp. 5-Spice Powder
4 tbsp. Rice Wine
1 tsp. Black Pepper
1 tbsp. Sugar
2 Egg Yolks
2 Cups of Sweet Potato Powder
Oil for deep-frying
Thai Basil leaves for Garnish
DIRECTIONS
Marinate chicken pieces with soy sauce, 5-spice powder, rice wine, black pepper, sugar and egg yolks for at least 2 hours in the fridge.
Add oil to wok or deep-fryer and heat up.
Pour sweet potato flour and flatten evenly on a flat plate. Coat chicken evenly with the flour, then deep-fry until golden brown. Line a plate with paper towels to soak up any excess oil.
When finished deep-frying all the chicken, deep fry the basil leaves until crispy and garnish on top of the fried chicken.
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