Popcorn Chicken
Ingredients: Sichuan peppercorn, White peppercorn, Salt, Chicken breast, Soy sauce · 60 min cook time · 685kcal · ~₩13,750
Ingredients
2tablespoon Sichuan peppercorn, 1tablespoon White peppercorn, 1tablespoon Salt, 500g Chicken breast, 1tablespoon Soy sauce, 1.25teaspoon Salt, 1teaspoon Five-spice powder, 3cloves Garlic, 1teaspoon Ginger, 0.5teaspoon Onion powder, 2tablespoon All-purpose flour, 1개 Egg white, 2tablespoon Orange juice, 1cup Sweet potato starch, 500ml Oil for frying, 1handful Thai basil
Instructions
1. Turn on the flame to low heat and place a cast-iron skillet on. Add 2 tablespoons of Sichuan peppercorn and 1 tablespoon of white peppercorn. Toast them for a few minutes, ensuring the Sichuan peppercorns do not burn.
2. Take the peppercorns out and let them cool. Turn the heat back on to low and bake some salt for a few minutes to evaporate any moisture.
3. Once the peppercorns are cool, grind them until fine. Add the salt and blend for a few seconds to mix well. Store in a sealed container.
4. Slice 500g of chicken breast into strips, then cut into small bite-sized pieces (about 2/3 of an inch cube).
5. Marinate the chicken with 1 tablespoon of soy sauce, 1 teaspoon plus 1/4 teaspoon of salt, 1 teaspoon of five-spice powder, 3 pressed cloves of garlic, 1 teaspoon of grated ginger, a few shakes of onion powder, 2 tablespoons of all-purpose flour (or cornstarch for gluten-free), 1 egg white, and 2 tablespoons of fresh orange juice.
6. Mix until everything is well combined, cover, and let it sit for 15 minutes.
7. Get 1 cup of sweet potato starch. Cover the bottom of a clean bowl with a layer of starch, then add 10-12 pieces of chicken. Dust more sweet potato starch to cover the chicken.
8. Use chopsticks to stir the chicken a little so they are well coated. Separate any pieces sticking together. Toss a few times. Shake off excess starch and set aside. Repeat for the remaining chicken in batches (about 5 batches).
9. Let the coated chicken sit for 10 to 15 minutes so the coating has enough time to bind together.
10. Heat oil to 350 degrees Fahrenheit (175°C). Add chicken in batches, ensuring not to crowd the wok. Gently push them so they don't stick together.
11. Keep frying at medium heat until the temperature rises back up to 350 degrees Fahrenheit and the chicken becomes a light golden color.
12. Quickly add a handful of Thai basil to the wok. Immediately cover with a lid to block oil splashing and wait for the intense bubbling to stop. Fry for less than 10 seconds in total.
13. Turn off the heat and take everything out. Use a strainer to fish out any crunchy bits left in the wok. Fry the next batches (about 3 batches total).
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