Ingredients
Scale
- 1 lb chicken thigh, cut into bite-sized pieces
- 1 cup sweet potato starch
- 2 cloves garlic, minced
- 1 tsp five-spice powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1 egg, beaten
- Oil for frying
- Fresh basil leaves (optional)
Instructions
- In a bowl, mix chicken with garlic, five-spice powder, salt, black pepper, and chili powder.
- Add the beaten egg and stir to coat the chicken.
- Heat oil in a deep pan over medium heat.
- Dredge chicken pieces in sweet potato starch.
- Fry chicken in batches until golden and cooked through, about 5-7 minutes.
- Remove and drain on paper towels.
- Fry basil leaves in the same oil until crispy (optional).
- Serve hot with basil on top, if desired.
Notes
- Adjust spice levels according to taste.
- Serve with a dipping sauce for extra flavor.
- Use fresh chicken for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Taiwanese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Taiwanese Popcorn Chicken, street food, fried chicken