Potong ayam jadi dadu medium. Tiriskan

MARINATE THE CHICKEN:

Cut the chicken into bite-sized pieces (around 1-inch cubes). In a bowl, mix the chicken with soy sauce, rice wine, minced garlic, white pepper, salt and five-spice powder. Let it marinate for at least 30 minutes in the fridge to absorb all the flavors.

PREPARE THE COATING:

In a separate bowl, combine all-purpose flour, cornstarch, baking powder, salt, and white pepper. Then pour in the water and whisk until it forms a thick, almost ribbon-like texture. When you lift the whisk, the batter should drip down inconsistently.

COAT THE CHICKEN:

Pour the batter into the marinaded chicken and mix evenly (do not over mix)

In a separate plate, mix 1 cup of coarse sweet potato flour and 1 tablespoon of rice flour. Coat each piece of chicken evenly with the flour mixture. Let it sit for 5 minutes before frying to prevent the coating from falling off.

COAT THE CHICKEN:

Pour the batter into the marinaded chicken and mix evenly (do not over mix)
In a separate plate, mix 1 cup of coarse sweet potato flour and 1 tablespoon of rice flour. Coat each piece of chicken evenly with the flour mixture. Let it sit for 5 minutes before frying to prevent the coating from falling off.

FRY THE THAI BASIL:

Make sure the Thai basil leaves are completely dry to avoid oil splatters. Quickly fry them for 10–15 seconds until crispy but still vibrant green.

DEEP FRY THE CHICKEN:

Heat oil to 350°F (175°C). Drop the chicken piece by piece to prevent sticking. Do not overcrowd the pot. Fry the chicken in batches (about 3-4 batches) for about 3 minutes until lightly golden and cooked through. Remove and drain on a wire rack.

Increase the oil temperature to 375°F (190°C) and fry the chicken again for about 1 minute until extra crispy (in about 2 batches, depending on the size of your pot).

SERVE AND ENJOY:

Optional: For an extra flavor boost, mix five-spice powder, white pepper, and salt together. Sprinkle some of the blend on fried popcorn chicken to your liking.

Sprinkle the crispy Thai basil leaves over the popcorn chicken. Serve hot and enjoy your homemade Taiwanese night market classic!