Salt and Pepper Popcorn Chicken
This recipe for Salt and Pepper Popcorn Chicken is a Cantonese twist on the iconic Taiwanese night market staple. It's an easy recipe that takes only 20 minutes to make, resulting in juicy, crispy chicken bites.
Nutrition· per serving · estimated
Ingredients11 items
Instructions
- 1
Slice the 340g (12 oz) chicken breast into approximately 1/2 inch thick slices, then cut these slices into 1/2 inch thick strips. Finally, cut any longer strips into 2-inch pieces.
- 2
Prepare the chicken marinade: In a bowl, combine 1/2 tsp white pepper powder, 1/4 tsp five spice powder, 1/2 tsp garlic salt, 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp chicken bouillon powder, 1 tbsp cornstarch, and 1 tbsp water. Mix all ingredients thoroughly until well combined.
- 3
Add the sliced chicken breast to the prepared marinade. Mix by hand, massaging the chicken to ensure it's evenly coated and absorbs the flavors.
- 4
Separate one large egg yolk from the egg white. Reserve the egg yolk for later use; the egg white is not needed for this recipe.
- 5
Prepare the dry dredge: On a clean plate, add 3 tablespoons of cornstarch.
- 6
Prepare the seasoning mix: In a small bowl, combine 1/2 tsp salt, 1/2 tsp garlic salt, 1/4 tsp five spice powder, and 1/4 tsp white pepper powder. Mix well and set aside.
- 7
Just before frying, add the reserved egg yolk to the marinated chicken. Mix thoroughly with chopsticks until the egg yolk is fully incorporated.
- 8
Pour the chicken with egg yolk onto the plate containing the dry cornstarch. Mix by hand for about one minute, ensuring every piece of chicken is thoroughly coated and separated to prevent clumping during frying.
- 9
Heat about 4 cups of vegetable oil in a wok or deep pot over high heat until it reaches 350°F (176°C).
- 10
Carefully add half of the coated chicken pieces to the hot oil, separating them by hand as you drop them in. Fry for 2 to 3 minutes until the chicken is crispy and light golden brown.
3:00 timer - 11
Use a spider strainer to transfer the first batch of fried chicken out of the wok and set aside.
- 12
Add the second half of the chicken to the oil, separating each piece by hand, and fry for another 2 to 3 minutes until crispy and light golden brown. Remove and set aside.
3:00 timer - 13
Increase the oil temperature to between 380-390°F (193-199°C) for the second fry.
- 14
Return all the previously fried chicken to the hotter oil. Fry for about 30 seconds until the chicken turns a darker golden brown and becomes extra crispy.
0:30 timer - 15
Remove the chicken from the oil using a spider strainer and drain any excess oil.
- 16
Transfer the hot fried chicken to a clean bowl. Gradually sprinkle the prepared seasoning mix over the chicken while tossing the bowl with the other hand to coat evenly. Taste a piece and adjust seasoning as needed.