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Taiwanese Fried Chicken (Popcorn & Cutlet)
Crispy, crunchy, light and airy Taiwanese‑style fried chicken made without wheat flour. This recipe shows how to prepare both bite‑size popcorn chicken and a giant cutlet, using a double‑fry method, sweet potato starch coating, and a fragrant five‑spice seasoning blend finished with fried Thai basil.
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Critical Success Points
- • Butterflying and gently pounding the chicken breast to an even thinness.
- • Creating a sticky egg‑white and tapioca starch slurry to bind the sweet potato starch coating.
- • Maintaining precise oil temperatures for the double‑fry method.
- • Seasoning the chicken immediately after the second fry while still hot.
Safety Warnings
- • Hot oil can cause severe burns; keep a lid nearby and never leave the fryer unattended.
- • Use a deep‑fry thermometer to avoid overheating the oil beyond its smoke point.
- • Handle the meat mallet carefully to avoid hand injury.
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