chinese

Teochew-style Popcorn Chicken

Name: Teochew-style Popcorn Chicken
Total time: 1 h
Yield: 4 servings
Cuisine: chinese
Ingredients: 500 g Chicken breast; 0.5 tsp Salt; 0.5 tsp Onion powder; 3 cloves Garlic; 1 inch Ginger; 1 Egg white; 1.5 cubes Red fermented bean curd; 1 tbsp Red fermented bean curd soaking liquid; 1 tbsp Satay sauce; 1.5 tbsp Apple juice; 2.5 tbsp All-purpose flour; 1 cup Coarse sweet potato starch; 3 cups Oil for deep frying; 1 tbsp Jiaoyan seasoning; 1 tbsp Lao Gan Ma chili crisp; 2 cloves Garlic (minced, for sauce); 2.5 tbsp Honey; 1.5 tbsp Lemon juice; 1.5 tsp Soy sauce; 1.5 tsp Hoisin sauce; 1.5 tbsp Water; 1 cup Cornstarch

This recipe features a special marinade with red fermented bean curd and satay sauce, creating savory, juicy, and tender chicken. The unique coarse sweet potato starch coating ensures ultimate crispiness when deep-fried. Served with an optional sweet and sour chili dipping sauce.

1h 4 servingsSouped Up Recipes Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

450

Calories

35g

Protein

25g

Carbs

25g

Fat

Scale recipe

4 servings

Original recipe

Ingredients22 items

Produce

🧄Garlic3 cloves

🫚Ginger1 inch

🧄Garlic (minced, for sauce)2 cloves

🍋Lemon juice1½ tbsp

Meat

🍗Chicken breast500 g

Dairy

🥚Egg white1

Pantry

🟥Red fermented bean curd1½ cubes

💧Red fermented bean curd soaking liquid1 tbsp

🌶️Satay sauce1 tbsp

🍚All-purpose flour2½ tbsp

🥔Coarse sweet potato starch1 cup

🌻Oil for deep frying3 cups

🌶️Lao Gan Ma chili crisp1 tbsp

🍯Honey2½ tbsp

🍶Soy sauce1½ tsp

🥫Hoisin sauce1½ tsp

💧Water1½ tbsp

🌽Cornstarch1 cup

Spices

🧂Salt½ tsp

🧅Onion powder½ tsp

🧂Jiaoyan seasoning1 tbsp

Beverages

🍎Apple juice1½ tbsp

Instructions

1
Dice 500g of chicken breast (or thigh) into bite-sized pieces.
2
Marinate the chicken with 0.5 tsp of salt, 0.5 tsp of onion powder, 3 grated cloves of garlic, 1 inch of grated ginger, 1 egg white, 1.5 cubes of red fermented bean curd, 1 tbsp of red fermented bean curd soaking liquid, 1 tbsp of satay sauce, and 1.5 tbsp of apple juice.
3
Add 2.5 tbsp of all-purpose flour to the chicken and mix everything thoroughly until well combined.
4
For the coating, use 1 cup of coarse sweet potato starch. If coarse sweet potato starch is unavailable, create a substitute by mixing 1.5 tbsp of water with 1 cup of cornstarch until it forms a solid dough, then crumble it into small, even pieces.
5
Add the coarse sweet potato starch (or cornstarch substitute) into a mason jar. Drop a few pieces of marinated chicken (about 5-8 pieces) into the jar, close the lid, and shake well to coat the chicken evenly. Remove the coated chicken, shaking off any excess starch, and place it on a wire rack. Repeat in batches until all chicken is coated.
6
Let the coated chicken rest on the tray for about 15 minutes to allow the coating to bond properly.
15:00 timer
7
Heat 3 cups of oil in a wok to 350°F (175°C) for deep frying.
8
Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the wok. Gently move the pieces around to prevent sticking. Fry over medium-low heat for 5-6 minutes until they turn a beautiful golden brown.
6:00 timer
9
Remove the fried chicken pieces and place them on paper towels to absorb excess oil. Use a fine sieve to scoop out any crumbs from the oil before frying the next batch.
10
Sprinkle the fried popcorn chicken with 1 tbsp of Jiaoyan seasoning to taste.
11
To make the optional dipping sauce, combine 1 tbsp of Lao Gan Ma chili crisp, 2 minced cloves of garlic, 2.5 tbsp of honey, 1.5 tbsp of lemon juice, 1.5 tsp of soy sauce, and 1.5 tsp of hoisin sauce in a small saucepan.
12
Stir the sauce constantly over medium-low heat. Once it starts bubbling, turn the heat to low and reduce the sauce until it becomes thick, like a syrup texture.

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