Popcorn Chicken 盐酥鸡 Recipe

Dim Sum

1. 1

   Prep the chicken

   Trim excess fat from the chicken thighs and cut into roughly 1-inch (2.5 cm) bite-sized pieces. Pat the pieces dry with paper towels to remove surface moisture — this helps the coating adhere and fry crispier.

2. 2

   Make the marinade

   In a large bowl combine light soy sauce (2 tbs), Shaoxing rice wine (1 tbs), minced garlic (1 tbs), minced ginger (1 tbs), granulated sugar (1 tsp), fine salt for the marinade (1 tsp), ground white pepper (1 tsp), and five-spice powder (0.5 tsp). Whisk briefly to dissolve the sugar and salt.

3. 3

   Marinate the chicken

   Add the dried chicken pieces to the marinade, toss until evenly coated. Cover and refrigerate for at least 20 minutes and up to 2 hours. (If short on time, 20 minutes will still impart good flavor.)

4. 4

   Prepare coating

   While the chicken marinates, combine the potato starch (1.5 cups), cornstarch (0.25 cups), and baking powder (0.5 tsp) in a wide shallow bowl or tray and whisk to blend. Crack one large egg white into a small bowl and whisk briefly until slightly frothy — this will help the starch adhere to the chicken.

5. 5

   Coat the chicken

   Remove the chicken from the marinade and let excess liquid drip off. Put the egg white in a bowl with the chicken and toss quickly to lightly coat each piece (you only want a thin wet layer). Transfer pieces to the starch mixture and toss or gently shake until each piece is fully coated in an even dry layer of the starch mix. Place coated pieces on a wire rack or tray while you heat the oil.

6. 6

   Heat the oil for frying

   Pour vegetable oil (about 1500 ml, or enough for a 3–4 inch deep fryer depth) into a heavy deep pot or deep fryer. Heat oil to 160°C (320°F). Use a thermometer for accuracy. Keep a slotted spoon or spider strainer ready.

7. 7

   First (blanch) fry — cook through

   Working in batches (do not overcrowd), gently lower coated chicken pieces into the 160°C oil. Fry for 4–5 minutes until the pieces are cooked through and pale-golden — this step cooks the interior without browning too quickly. Remove pieces to a wire rack or paper towel-lined tray to drain and rest for 5 minutes.

8. 8

   Crisp-up (second fry)

   Increase the oil temperature to 190–195°C (375–380°F). When oil is hot, fry the rested chicken in batches again for 1–2 minutes until deep golden brown and extremely crisp. Remove and drain on a wire rack or paper towels.

9. 9

   Fry the basil

   When the oil reaches 190°C, briefly fry the dried basil leaves for 5–8 seconds until they crisp — they should darken slightly but not burn. Remove with a spider and drain on paper towel. The basil crisps quickly, so watch carefully.

10. 10

    Make finish seasoning

    In a small bowl combine the finishing fine salt (1 tsp), ground black pepper (1 tsp), and optional chili powder or cayenne (0.5 tsp). This is the seasoning to toss with the hot chicken.

11. 11

    Season the chicken

    While the fried chicken is still hot (right after the second fry), place a batch in a large bowl or on the wire rack and immediately sprinkle the finishing seasoning evenly over it. Toss gently to coat every piece. Add the fried basil leaves and toss briefly so basil adheres to the chicken and releases aroma.

12. 12

    Serve

    Transfer the seasoned popcorn chicken and basil to a serving dish. Serve immediately with lemon or lime wedges (4 wedges) on the side so diners can squeeze fresh citrus over the chicken. Offer extra salt/pepper or chili on the side if desired.

13. 13

    Notes and safety

    Do not overcrowd the fryer — maintain oil temperature for even cooking and crispness. Let oil return to the target temperature between batches. Store leftovers in an airtight container and re-crisp in a 200°C (400°F) oven for 5–8 minutes. Discard oil safely when cooled.