Popcorn Chicken 盐酥鸡 Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into bite-size pieces about 1 to 1.25 inches (2.5–3 cm). Pat dry with paper towels.

In a medium bowl, combine soy sauce, rice wine, beaten egg, minced garlic, grated ginger, white pepper, five-spice, and 1/2 tsp salt. Stir to combine.

Add the chicken pieces to the marinade and mix thoroughly, coating each piece. Cover and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 20–30 minutes will impart good flavor.)

While chicken marinates, combine potato starch, all-purpose flour, cornstarch, baking powder, 1/2 tsp salt, and 1/2 tsp white pepper in a shallow bowl or wide plate. Whisk or sift briefly to remove lumps and ensure even distribution.

Set up a dredging station: marinated chicken in one bowl, coating mixture in another tray, and a wire rack or plate lined with paper towels for resting fried chicken.

Heat oil in a deep pot or wok to 320°F (160°C) for the first fry. If you don't have a thermometer, heat oil until a small piece of bread sizzles gently and browns slowly.

Working in small batches (do not overcrowd), remove chicken from marinade allowing excess to drip off for 5–10 seconds, then toss each piece in the dry coating, pressing lightly so the starch mixture adheres evenly. Shake off excess coating.

Fry the coated chicken in the 320°F oil for 3–4 minutes per batch until the exterior is set but not deeply browned. Remove with a slotted spoon to a wire rack and let rest for 3 minutes.

Increase oil temperature to 375°F (190°C) for the second fry. Return chicken in batches and fry 1–2 minutes until golden brown and crispy. The higher temperature gives a crunchy exterior; internal temperature should reach 165°F (74°C). Drain on a wire rack or paper towels.

Immediately after removing each batch, if using basil, quickly fry basil leaves for 5–10 seconds until crisp and drain on paper towels.

While still hot, toss or sprinkle the popcorn chicken with the seasoned salt: combine coarse sea salt, ground white pepper, and optional 1/4 tsp five-spice in a small bowl and mix. Sprinkle evenly over the fried chicken to taste.

Transfer to a serving platter, garnish with fried basil leaves and lemon wedges if using. Serve immediately as a snack or appetizer with optional dipping sauces like kewpie mayo, sweet chili sauce, or soy-based dip.