Crispy Taiwanese Popcorn Chicken

Place 450g boneless chicken thighs with skin on a cutting board, cut with a knife into uniform bite-sized pieces (about 2-3 cm), and transfer into a large glass bowl.

To the bowl with chicken, add 1 tsp soy sauce, 1/2 tsp white pepper powder, 1/3 tsp salt, and use a garlic press to crush 2 cloves of garlic into garlic paste into the bowl.

Put on food gloves and massage the chicken thoroughly with the marinade so every piece is evenly coated. Cover and let marinate for 15 to 20 minutes.

In a small clean bowl, add 1/3 cup (80 ml) all-purpose flour, 1/5 tsp salt, 1/4 tsp five-spice powder, and 1/4 tsp baking powder. Mix well, then gradually add 50 ml water and stir with chopsticks into a smooth flour paste that slowly drips when lifted.

Pour the prepared batter directly into the bowl with marinated chicken. Mix thoroughly with chopsticks until every piece of chicken is evenly coated with a thin layer of batter.

Pour 100g coarse sweet potato starch into a shallow plate. Using chopsticks, place batter-coated chicken pieces one by one into the starch, roll and press gently so each piece is fully covered with starch without raw meat exposed.

Arrange coated chicken pieces evenly on a plate and let rest for 3 to 5 minutes to allow the sweet potato starch to absorb moisture and stick firmly to the chicken.

In a small seasoning bowl, mix 1/3 tsp five-spice powder, 1 tsp white pepper powder, and 1/4 tsp salt thoroughly using chopsticks or a small spoon. Set aside.

Pluck 20g fresh Thai basil leaves, wash thoroughly with water, and wipe completely dry using paper towels. Set aside.

Pour 500 ml cooking oil into a small deep saucepan and heat over high heat. Heat until oil reaches 160°C to 170°C. Alternatively, drop a small piece of batter; if it bubbles vigorously and floats immediately, the oil is ready.

Keep high heat and add chicken pieces in 2-3 batches into hot oil. Do not stir immediately; wait until they set and float to the surface, then stir gently. Fry for 2-3 minutes until pale golden, then remove with a slotted spoon and drain.

With all chicken removed, reheat the oil over high heat for 10-15 seconds until it reaches 180°C. Pour all chicken back into the hot oil and refry over high heat for 1 to 2 minutes, stirring with a slotted spoon, until golden brown and very crispy. Drain well.

Using residual heat, pour the thoroughly dried 20g Thai basil leaves into hot oil and flash-fry for 5-10 seconds. Once crisp, curled up, and fragrant, immediately remove with a slotted spoon and turn off the heat.

Arrange the fried popcorn chicken on a serving plate with fried crisp basil leaves on the side. Dust a thin layer of salt and pepper powder evenly over the chicken and basil, then serve immediately.