Extra Crispy Taiwanese Popcorn Chicken
2 Lbs chicken thigh
1 cup sweet potato starch (plus more for coating)
5-7 stems of thai basil
For the raw chicken marinade:
4 cloves of garlic minced
2 tbsp Szechuwan red peppers (optional but recommended)
3 tbsp white pepper and more to taste
2 tbsp oyster sauce
1tsp - 1 tbs salt (more to taste)
1 tsp paprika (more to taste)
1 tsp shaoxing wine
Juice from 1/4 of an orange
3 cups of canola/vegetable/peanut oil for frying
In a large bowl, bring your marinade ingredients together.
Add in your chicken thigh and coat the marinade mixture.
Marinade for 15 mins (if you marinade for too long and the chicken enzymes will harden)
After 15 mins, coat chicken with potato starch making sure all pieces are coated thoroughly.
Heat up your oil to 350 degrees.
Fry chicken in batches until light golden brown.
Fry chicken a second time for about 2-3 mins or until crispy golden brown making sure to add the thai basil in the last minute of frying.
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