Night Market Salt & Pepper Popcorn Chicken with Fried Basil

⏱ 50 min · Serves 4

Craggy, sweet potato starch-coated chicken bites that shatter when you bite them, tossed in five-spice salt and pepper with a shower of crisp fried basil. This is the smell of a Taiwanese night market, made in your own kitchen.

Per serving: 565 kcal · 33.0g protein · 34.0g carbs · 32.0g fat

Ingredients

• 600g boneless chicken thighs, cut into 3cm chunks
• 3 garlic cloves, finely grated
• 1 tbsp soy sauce
• 1 tbsp Shaoxing rice wine
• 2 tsp caster sugar
• 1 tsp five-spice powder
• 1 tsp white pepper
• 1/2 tsp salt
• 1 large egg, beaten
• 150g coarse sweet potato starch (or 120g potato starch)
• 1 litre neutral oil, for frying
• 1 large handful Thai basil leaves, dry
• 1 tsp flaky salt
• 1/2 tsp white pepper
• 1/4 tsp five-spice powder
• 1/4 tsp chilli powder (optional)

Method

1. In a bowl mix the chicken with garlic, soy sauce, Shaoxing wine, sugar, 1 tsp five-spice, 1 tsp white pepper and 1/2 tsp salt. Cover and marinate 30 minutes in the fridge.
2. Stir the beaten egg through the marinated chicken so every piece is slick.
3. Tip the sweet potato starch into a wide dish. Press each chicken piece into the starch, pressing firmly so lumpy flakes cling on. Rest coated pieces on a tray for 5 minutes so the coating hydrates.
4. Heat the oil in a deep pan or wok to 165C. Fry the chicken in 3 batches for 4-5 minutes until pale gold and cooked through, keeping the pieces moving. Drain on a rack.
5. Raise the oil to 190C. Return all the chicken and fry 45-60 seconds until deep golden and crunchy. Lift out onto the rack.
6. Turn off the heat, wait 20 seconds, then drop in the dry basil leaves - they will spit, so stand back. Fry 10-15 seconds until translucent and crisp, then scoop out.
7. Mix the flaky salt, white pepper, five-spice and chilli powder. Toss the hot chicken with the seasoning and fried basil in a large bowl and eat immediately.
8. Serve with cocktail sticks and cold beer or iced tea.