Taiwanese Popcorn Chicken

Method

1. 01

   Marinate the chicken

   Mix chicken with soy, rice wine, garlic, ginger, five-spice, and 1 g white pepper. Cover and refrigerate 30 minutes, then drain off any free liquid; do not marinate at room temperature.

   

2. 02

   Press on the first starch coat

   Spread coarse sweet potato starch in a wide tray. Put each drained chicken piece into the starch separately, press firmly on every face, turn, and press again; do not toss a wet pile together.

   

3. 03

   Rest and reinforce the crust

   Arrange the coated pieces separately on a rack for 10 minutes. When damp patches appear, return only those patches to dry starch and press lightly; shake off loose powder before frying.

   

4. 04

   Heat oil safely

   Fill a deep heavy wok no more than halfway with oil and heat to 175°C. Keep a lid and thermometer nearby, dry the basil completely, and prepare a wire rack; never add wet leaves to hot oil.

   

5. 05

   Fry in small batches

   Fry chicken in three batches for 3½–4½ minutes, stirring only after the coating sets. Hold oil at 165–175°C and remove when deep gold and the thickest piece reaches 74°C; drain on the rack.

   

6. 06

   Flash-fry the basil

   Let oil return to 175°C. Lower basil in a long-handled mesh strainer, cover with a splatter screen, and fry 8–12 seconds until crisp and vivid green; lift immediately and drain.

   

7. 07

   Season while hot

   Put hot chicken and basil in a large metal bowl. Sprinkle salt, remaining white pepper, and optional chile from high enough to distribute evenly; toss 10 seconds and serve at once without trapping steam under a cover.