It’s so much more worth it making your own popcorn chicken than buying it from boba shops these days. In SF, the average price of popcorn chicken is $9 and sometimes, all you get it batter, dry chicken, and no basil.
I love to get my chicken from Trader Joe’s (cheapest), Safeway, or even Whole Foods.
Ingredients:
1 lb chicken (thighs or breast works)
2 tbsp soy sauce
2-3 tsp shaoxing wine
1 tsp white pepper powder
1/2 tsp five spice powder
3 cloves grated garlic
1 egg white
handful of basil leaves
Directions:
Marinate with ingredients mentioned above without egg white for 30mins to 1 hour.
After 30mins to 1hr, add in your egg white.
Coat in potato starch.
Fry basil at 125c or 250f for 2-3 mins then set aside.
Fry chicken at 180c or 350f for 3-4 mins.
(optional) double fry for 30seconds - 1min, add back in your basil for 30 seconds.
Season with white pepper, cayenne, popcorn chicken powder (can be found at asian supermarkets, taste like quickly seasoning).
