Off the Map

Popcorn chicken is a classic street food in Taiwan, and absolutely exists in almost 90% boba shops’ menus. However, my love for popcorn chicken constantly fights with the fact that these yummy pieces have been deep-fried in hot oil…! I have tried popcorn chicken using both oven and air-fryer. Now I am sharing my modified recipe to make “healthy”, easy, juicy, yummy popcorn chicken using air-fryer and the reasons for the use of milk in spice mix, the use of baking powder, baking soda, mochiko, tapioca flour in flour mix.

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QUICK TAKEAWAYS

• most spices, flours measurements are based on eyeballing, adjust based on preference and experience! not all spices are must-have, can choose based on what you have at home. five spice powder & garlic powder/minced garlic are essential for popcorn chicken taste
• milk: southern fried chicken marinate chicken with buttermilk, Indian chicken dishes marinate chicken with yogurt. Taking the idea, I added 10g milk in the spice mix intending to make chicken more tender.
• baking powder + baking soda: also learn from southern fried chicken flour mix, the two combination makes chicken more crispy.
• mochiko & tapioca flours: in addition to thick sweet potato starch, I also added equal amount of mochiko & tapioca flours to make popcorn chicken more chewy. Personally I like not only the crispy texture, but also the chewy texture. Korean hot dog added mochiko/glutinous rice flour to flour mix to make the hot dog exterior layer chewy, idea is from here.
• cajun: extra kick for spicy taste, optional
• important to let coated chicken slices rest for 10-20mins 回潮, to make the flour moist enough before air-frying. Otherwise they will be too dry.
• 300-350F instead of 350-400F: lower temp for longer time is more juicy than higher temp for shorter time
• NEXT TIME:
  • add 1 egg to spice mix
  • add 1tsp five spice powder to flour mix
  • air-fry basil leaves to add extra flavor

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RECIPE

• 4 chicken thighs

Sauce:

• 2/3 whole garlic (or more at your preference)
• 1tbsp five spice powder 五香粉
• 1tbsp white pepper powder 白胡椒粉
• 1/2tbsp black pepper powder 黑胡椒粉
• 1tbsp garlic powder 蒜粉
• 1/2tbsp sugar
• 1tbsp soy sauce 醬油
• 1tbsp oyster sauce 耗油
• 1tbsp rice wine or cooking wine 料酒
• 1-2tsp cajun seasoning (optional)
• 1tsp cayenne pepper powder (optional)
• 1 egg
• 10g milk

Coating:

• spray cooking oil
• 10g thick sweet potato starch
• 10g tapioca flour
• 10g mochiko/glutinous rice flour
• 1tbsp baking powder
• 1tbsp baking soda

Step 1: debone 4 chicken thighs, cut into bite size

Step 2: mix all spices, mix well:

• 2/3 whole garlic (or more at your preference)
• 1tbsp five spice powder 五香粉
• 1tbsp white pepper powder 白胡椒粉
• 1/2tbsp black pepper powder 黑胡椒粉
• 1tbsp garlic powder 蒜粉
• 1/2tbsp sugar
• 1tbsp soy sauce 醬油
• 1tbsp oyster sauce 耗油
• 1tbsp rice wine or cooking wine 料酒
• 1-2tsp cajun seasoning (optional)
• 1tsp cayenne pepper powder (optional)
• 1 egg
• 10g milk

Step 3: marinate chicken slices in spice mix, coat well and keep in fridge overnight

Step 4: when ready to cook the next day, remove from fridge for 10-20mins before cooking

Step 5: mix together:

• 10g thick sweet potato starch
• 10g tapioca flour
• 10g glutinous rice flour
• 1tbsp baking powder
• 1tbsp baking soda
• 1tsp salt
• 1/2tbsp white pepper powder
• 1/2tbsp black pepper powder
• 1tbsp (OR MORE) garlic powder
• 1tbsp five spice powder

Step 6: coat chicken slices in flour mix, coat well.

• you can cap the container, shake it up down left right, and the chicken will be PERFECTLY COATED!

Step 7: **IMPORTANT** rest chicken in room temperature for at least 10mins, letting flour becomes moist 回潮

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Step 8: spray both sides with oil, air-fry at 300-350F for 15mins; flip half-way; if not crispy or golden enough, air-fry 5 extra minutes.

• if you have Thai basil, place them at the bottom of chicken (so they don’t fly up and get burnt by the heating wire) and air-fry for 1-2mins

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Step 9: try if popcorn chicken is salty enough, if not, coat with salt, black pepper powder by putting them all in a container and shake it up!

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Step 10: rest extra 5mins to let popcorn chicken become more crispy.

READY TO SERVE!!

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RESOURCES

Air-fry popcorn chicken in 3 different ways

Deep-fried popcorn chicken and chicken steak; use ginger juice to marinate as well

Deep-fried popcorn chicken, coated with spices at the end