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Crispy Taiwanese Popcorn Chicken Recipe with Thai Basil Garlic Aioli

crispy taiwanese popcorn chicken - featured image
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A quick and easy recipe for crispy Taiwanese popcorn chicken served with a fragrant Thai basil garlic aioli, perfect for parties or casual dinners.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 tsp five-spice powder
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 1 tbsp rice wine or dry sherry
  • 1 cup sweet potato starch or cornstarch
  • Vegetable oil for frying (canola or peanut oil)
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced finely
  • 1/4 cup fresh Thai basil leaves, chopped
  • 1 tsp lime juice
  • 1/2 tsp sugar
  • Pinch of salt and black pepper

Instructions

  1. Marinate the chicken: In a mixing bowl, combine chicken pieces with minced garlic, five-spice powder, white pepper, salt, soy sauce, and rice wine. Mix well and let sit at room temperature for 10 minutes.
  2. Prepare the aioli: Combine mayonnaise, minced garlic, chopped Thai basil, lime juice, sugar, salt, and black pepper in a blender or food processor. Pulse until smooth and creamy. Refrigerate until serving.
  3. Coat the chicken: Spread sweet potato starch in a shallow dish. Dredge each piece of marinated chicken in the starch, pressing lightly to coat evenly. Shake off excess starch.
  4. Heat oil in a deep frying pan or wok to 350°F (175°C) to a depth of about 2 inches.
  5. First fry: Fry chicken pieces in batches for 3-4 minutes until cooked through but not browned. Remove and drain on a cooling rack or paper towels. Let rest for 5 minutes.
  6. Second fry: Increase oil temperature to 375°F (190°C). Fry chicken again in batches until golden brown and extra crispy, about 3-4 minutes.
  7. Drain excess oil and transfer chicken to a serving platter. Serve immediately with Thai basil garlic aioli.

Notes

Double frying is essential for the perfect crunch. Use sweet potato starch for authentic texture. Rest chicken between fries to set coating. If no thermometer, test oil with a wooden chopstick. Aioli tastes better after sitting overnight. Leftovers reheat best in oven to maintain crispiness.

Nutrition

Keywords: Taiwanese popcorn chicken, crispy chicken, Thai basil aioli, double fried chicken, street food, easy chicken recipe, party food

Find it online: https://merrymorsel.com/crispy-taiwanese-popcorn-chicken-recipe-with-thai-basil-garlic-aioli-easy-and-perfect/