Taiwanese popcorn chicken

The small, crispy chicken bites sold in paper cones at night markets in Taipei are much easier to recreate at home than one might think. The secret lies in three things: a marinade with soy sauce, garlic, and white pepper, a coarse coating of sweet potato flour that deep-fries unevenly and crisply, and a sprinkle of fried Thai basil at the end. The result is an irresistible snack with warm spices and a fried aroma that makes you keep reaching for another handful. They taste best piping hot, straight from the pan.

• Cuisine: Taiwan
• Time: 35-45 minutes
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Cut the chicken thighs into bite-sized pieces and mix them with soy sauce, finely grated garlic, fresh ginger, white pepper, and a little sugar. Let it marinate for at least 20 minutes, preferably an hour.
2. Thoroughly coat the marinated pieces in sweet potato flour, so each piece is covered with a dry, coarse layer. Let them rest for a moment so the coating sets.
3. Heat plenty of neutral oil to about 170 degrees Celsius in a deep pot or wok.
4. Deep-fry the chicken in a few batches, so the oil doesn't cool down, until the pieces are golden brown and cooked through – about three to four minutes per batch.
5. Let them drain on a rack or paper towel while you fry the next batch.
6. Finally, throw a handful of fresh Thai basil leaves into the hot oil for a few seconds until they are crispy, then remove them.
7. Toss the hot pieces with dried chili, salt, and a little five-spice powder, and sprinkle the crispy basil leaves over.
8. Serve immediately with a bowl of rice or just as they are.

Tips

• Keep the pieces small and uniform in size so they become crispy all the way through and can be easily eaten with your fingers.
• Double-frying provides extra crunch: remove the pieces, let them rest for a minute, and give them a quick second fry in the hot oil.
• Check the oil temperature with a wooden spoon – if small, lively bubbles rise around it, the oil is ready.
• Sweet potato flour gives the most authentic, crispy crust, but cornstarch can be used if you don't have it.