Taiwanese Salt-Fried Chicken (Popcorn Chicken)

台式盐酥鸡

Taiwanese Salt-Fried Chicken (Popcorn Chicken) — a Chinese recipe made with boneless, ready in about 35 minutes. Step-by-step instructions with photos.

Ingredients

• boneless, skinless chicken thighs
• potato starch
• Sichuan peppercorns, toasted and finely ground
• five-spice powder
• cooking wine (or dry sherry)
• white pepper, freshly ground
• neutral frying oil (e.g., canola or peanut)

Instructions

1. In a bowl, combine chicken cubes, cooking wine, and white pepper. Marinate 15 minutes at room temperature.
2. In a separate bowl, mix potato starch, ground Sichuan peppercorns, and five-spice powder. Add marinated chicken and toss until evenly coated.
3. Heat oil in a heavy skillet (e.g., cast iron) to 170°C / 340°F. Test with a wooden chopstick: tiny bubbles form around tip.
4. Fry chicken in batches, without crowding. Cook 3–4 minutes until golden and crisp. Remove with slotted spoon; drain on wire rack.
5. While still hot, transfer chicken to a clean bowl. Sprinkle with 1 tsp fine sea salt and toss gently. Serve immediately.