Taiwanese-Style Popcorn Chicken
Ingredients: The ingredient amounts are for three portions.
- Chicken Breast 4, (125g or 4.4oz per breast)
- Corn Flour 60g or 2.1oz
- Egg White 1 egg
- Soy Sauce 2 tbsp
- Salt 1 pinch
- Brown Sugar ½ tsp
- Chinese Five Spice ½ tsp
- White Pepper ½ tsp
- White Pepper ½ tsp
- Garlic 2 cloves
- Rice Wine Vinegar 1 tbsp
- Ginger 1 tbsp, fresh
- Chinese Five Spice 1 tsp
Instructions:
Dice the chicken breast into bite-sized chunks (around 1-inch pieces).
In a mixing bowl, combine 1/2 tsp white pepper, 1 tsp chinese five-spice powder,
garlic, ginger, rice wine vinegar, soy sauce, and egg white. Add the chicken, stir to
coat, and let it marinate for at least 30 minutes—or overnight in the fridge for
deeper flavour.
Pour the cornflour onto a plate. Remove the chicken from the marinade and press
each piece into the cornflour until fully coated.
Lightly spray your air fryer tray with oil. Place the coated chicken pieces into the
basket in a single layer. Spray the tops lightly with oil. Air fry at 200°C (390°F) for
13–15 minutes, flipping halfway, until golden and crispy.
While still hot, toss the cooked chicken with a mixture of salt, 1/2 tsp five spice
powder, 1/2 tsp brown sugar, and 1/2 tsp white pepper. Serve immediately,
optionally with crispy Thai basil or a chilli dipping sauce on the side.
