Taiwanese Popcorn Chicken, the recipe

Algumas receitas de Taiwanese popcorn chicken que encontrei por ai, lembrando que o sabor desta delicia e agri-doce. Vou testar e conto o resultado.

"If you've ever been to Taiwan, you've prob. had this at one point! if not, you're missing out! these are the approximate measurements i use, add more or less soy sauce to get your desired saltiness. sweet potato starch is used to coat the chicken to achieve the "street stall chicken" texture, if you cant find it you can use corn or potato starch but the texture will be different." by http://chinese.food.com

Taiwanese Popcorn Chicken

by http://chinese.food.com

Ingredients

2 medium chicken breasts
2 garlic cloves, minced
1/2 teaspoon ginger, grated
1 tablespoon soy sauce
2 teaspoons sugar
1/2 tablespoon rice wine
1/2 teaspoon Chinese five spice powder
1 teaspoon sesame oil
1/2 cup sweet potato starch
vegetable oil (for frying)
white pepper (to taste)
salt (to taste)

Directions

-cut the chicken to 1 inch cubes.
-add the garlic, ginger, soy sauce, sugar, five spice, and sesame oil, marinate for at least half an hour in refrigerator.
-roll the chicken pieces in the sweet potato starch to cover evenly.
-heat oil to about 350 degrees Fahrenheit (if you throw some sweet potato starch in the oil, it should sink to the ---middle of the frying pan, then float to the top).
-carefully drop the chicken one piece at a time and fry for about 2 minutes or until done, turning at least once.
-remove from oil and place on paper towels, sprinkle white pepper and salt while hot, enjoy!

Taiwanese Popcorn Chicken
by wanderingchopsticks.blogspot

For two servings as a snack or four servings as a side dish, you'll need:
2 boneless chicken thighs or breasts, cut into 1-inch chunks
1/2 tsp salt
2 tblsp soy sauce
1 tblsp xiao hsing rice wine or mirin
1 tsp garlic powder
1/2 to 3/4 cup or so of cornstarch
Oil for deep-frying

For sprinkling on top:

1/2 tsp Chinese 5-spice powder
1/2 tsp chili powder or paprika

Optional: Fry Thai basil leaves for garnishing.

Add all the marinade ingredients together and leave the chicken pieces at room temperature for about half an hour to absorb.

Drain off marinade. Pour cornstarch into a shallow pan or dish. Take each chicken piece out of the marinade and roll it with the cornstarch until covered. Add more cornstarch if needed until the chicken pieces are completely covered.

Heat wok to medium-high and deep fry until lightly golden. Fry up some basil leaves if you wish


Taiwanese Pop Corn Chicken
by The food addiction of the cookie monster
1.5 kg boneless skinless chicken thigh (Cut into bite size pieces): Chicken thigh has better texture than breast meat but if you want, you can still use chicken breasts.
1 cup thick soy sauce (or you can use teriyaki sauce)
1/4 cup sweet cooking rice wine (mirin is also a good choice)
3 tablespoons white pepper
1 tablespoon Chinese five spice powder (you can find in Hua Ho, and most Asian grocery stores)
2 whole garlic clove, minced. (I usually cut extras into tiny chips so that I can sprinkle those deep fried garlic with the chicken too. iYum!)
3 tablespoons honey or (2 tablespoons brown sugar or white sugar)
1 teablespoon sesame oil

For Coating:
Lots of sweet potato flour (aka SWEET POTATO starch, used for the coating of chicken)

Extras:
Sweet fresh Thai basil (not the Italian Basil) for deep frying.

Instructions:

1) First of all, mix all the ingredients to marinate the chicken together first.

2) Marinate the chicken with the marinade for half an hour.

3) Heat up the oil to the right frying temperature.

4) Coat the chicken with the sweet potato starch and deep fry in small batches till golden brown, then allow them to drip on a wire net.

5) After finishing, deep fry some fresh basil leaves and serve them with the popcorn chicken.

6) Usually they like to sprinkle some extra pepper or salt on the popcorn chicken at this time but I usually just dip them in nice sweet chili sauce or mayonnaise.