Crispy Salt & Pepper Popcorn Chicken

 

Serves 4 as a snack

Ingredients

  • 400g boneless, skinless chicken thighs, cut into
    bite-sized pieces 

  • vegetable oil, for deep-frying 

  • 1 free-range egg

  • 125g cornflour (cornstarch)

  • handful Thai basil leaves

  • 1 tablespoon Chinese five-spice

  • Chipotle mayonnaise

Soy & Shaoxing marinade

  • 2 garlic cloves, finely chopped

  • 2 tablespoons soy sauce

  • 1 tablespoon Chinese five-spice

  • ½ teaspoon sesame oil

  • 2 teaspoons Shaoxing rice wine

  • ½ teaspoon ground white pepper

  • 1⁄8 teaspoon freshly ground black pepper

  • ½ teaspoon of sea salt

  • 1⁄8 teaspoon white sugar

Method

To marinate the chicken

  1. Combine the marinade ingredients in a large bowl.

  2. Add the chicken pieces, making sure to completely coat them.

  3. Cover and marinate in the fridge for 30 minutes, or up to 1 hour. 

To fry the chicken

  1. Two-thirds fill a deep-fryer or large heavy-based saucepan with vegetable oil.

  2. Heat to 170°C, or until a cube of bread dropped into the oil turns golden brown in 20 seconds.

  3. Whisk the egg in a small bowl, and place the cornflour in a separate bowl. Working in batches, dip the chicken pieces in the egg, then the cornflour, and place into the oil.

  4. Fry for 3–4 minutes, until golden.

  5. Remove with a slotted spoon and drain on paper towel. 

  6. Drop the fresh basil leaves into the oil for a few seconds, then remove.

To serve

  1. Place the fried chicken in a serving dish.

  2. Sprinkle with the fried basil leaves and the five-spice powder.

  3. Toss to ensure all the chicken pieces are evenly coated. 

  4. Serve immediately, with the chipotle mayonnaise. 

 
RecipesLuke Mangan