Taiwanese Popcorn Chicken

INGREDIENTS TIPS

CHICKEN THIGH
I used chicken thighs in this recipe but if you prefer chicken breast, you can use that instead! Just make sure to adjust the cooking time (reduce by 1 min) to ensure the meat does not dry out. I personally prefer chicken thighs because they are higher in fat and run less of a risk of becoming dry.

SHAOXING WINE
If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock! 

WHITE PEPPER
I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. White pepper has a milder flavor profile than black pepper, so it’s a 1-1 substitute. I would start with less black pepper and add as you go. (But really, you should have white pepper in your pantry! It’s a staple in mine!)

COARSE SWEET POTATO FLOUR
This is a KEY ingredient in this recipe, as it is what makes for the unique crunch! I get mine from 99 Ranch but I’ve also seen it sold on Amazon. The bag may be labeled ‘sweet potato starch’ – it’ll be labeled as ‘thick’ for the coarse kind. If you cannot find this, you can sub with tapioca flour or cornstarch – you can drizzle a little bit of marinade into the flour or starch to create some craggily bits.

FIVE SPICE POWDER
Five Spice Powder is a commonly used spice blend in Chinese cooking – you can make your own at home but it’s also easily obtained at most grocery stores. It’s comprised of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds.

THAI BASIL
I purchase this from my local 99 Ranch (a Chinese grocery chain) – if you cannot find Thai basil, you can sub with holy basil or Italian basil.