These Taiwanese popcorn chicken bites are incredibly delicious. Five-spice, ginger, and soy sauce flavor bite-sized pieces of chicken before they're dipped in tempura mix and fried until golden and crispy.
- boneless chicken thighs, cut into bite-size pieces : 1.5 pound
- garlic, finely chopped : 2 clove
- soy sauce : 1 Tbsp
- grated ginger : 2 tsp
- five-spice powder : 1 tsp
- ground white pepper, or to taste : 1 tsp
- salt, or to taste : 1 tsp
- rice vinegar : 0.5 tsp
- cayenne pepper : 0.5 tsp
- egg : 1 piece
- tempura batter mix, dry, or as needed : 1 cup
- peanut oil for frying, or as needed : 2 cups
- Thai basil, chopped : 1 bunch
- green onions, chopped : 2 piece
Stages of cooking
Mix chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper together in a large bowl until well combined. Let marinate for 10 minutes.
Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
Whisk egg in a small bowl until smooth. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg, then dredge in tempura mix, shaking off any excess.
Working in batches, lower chicken carefully into hot oil and fry until golden brown, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.
Transfer chicken to a platter and garnish with basil leaves and green onions.