Popcorn Chicken Recipe

Prep chicken

Pat the chicken thighs dry with paper towels. Trim excess fat if desired and cut into roughly 2–3 cm bite-sized pieces so they cook quickly and evenly.

Make marinade

In a bowl combine light soy sauce, Shaoxing wine, kosher salt, white pepper, grated garlic, granulated sugar, baking soda and the egg white. Whisk briefly until sugar and baking soda are dissolved and the egg white is lightly frothy.

Add the chicken pieces to the marinade and mix thoroughly so every piece is coated. Cover and refrigerate for at least 20 minutes (ideally 30–45 minutes). Do not over-marinate more than 2 hours because of the baking soda effect.

Make dry mix

In a shallow wide bowl or tray whisk together cornstarch, sweet potato (or potato) starch, all-purpose flour, baking powder, fine salt and white pepper until uniform.

When chicken has marinated, remove from fridge. Working with one or two handfuls at a time, remove chicken from the marinade and let excess marinade drip off — you want pieces moist but not swimming in liquid (the egg white helps the coating adhere).

Toss the chicken pieces in the dry coating: place pieces into the starch/flour mix and press gently so a light even coating forms. Shake off any loose excess. Arrange coated pieces on a wire rack (not paper towel) while you heat the oil; this keeps the coating from steaming.

Heat oil

Pour the oil into a deep heavy-bottomed pot or wok leaving at least 6 cm headspace. Heat the oil and use a thermometer: first fry at about 160°C (320°F). (If you don't have a thermometer, heat until a small cube of bread turns pale golden in about 40–50 seconds.)

First fry (set): Working in small batches (do not overcrowd), gently lower coated chicken pieces into the 160°C oil. Fry 2–3 minutes per batch until the coating firms and pieces are cooked through but not deeply browned. Remove with a spider or slotted spoon and drain on a wire rack. Let the oil return to temperature between batches.

Second fry (crisp)

Increase oil temperature to 190°C (375°F). Return chicken to the hot oil in small batches and fry 1–2 minutes until deeply golden and crackling-crisp. Remove to a wire rack to drain briefly.

While the last batch fries, flash-fry the basil leaves: drop the basil leaves into the 190°C oil for 4–10 seconds until they crisp and darken slightly, then remove and drain onto a paper towel. They will be fragile and crisp when cool.

Mix finishing seasoning in a small bowl: ground five-spice, chili powder (if using) and the extra fine salt. Sprinkle the seasoning evenly over the hot fried chicken while it is still on the wire rack so the seasoning adheres. Toss gently to coat (or transfer chicken to a bowl and toss briefly).

Scatter the fried basil leaves over the chicken (or serve on the side) and serve immediately while hot and crisp. Provide toothpicks or small bowls for dipping sauces like sweet chili, mayo-sriracha, or a soy-vinegar dip if desired.