Taiwanese Popcorn Chicken

Time: 20 mins (+ at least 2 hours for marinating)

Serves: 2 (as a main) - 4 (as a side)

Ingredients

Marinate:

• 1 small cube fermented bean curd
• 1 tbsp oyster sauce
• 1 tsp shaoxing wine
• 1/4 tsp white pepper
• 3 cloves garlic, minced
• 500g boneless skinless chicken thighs, bite size cubes

Frying:

• Frying oil, at least a 750ml bottle
• 3/4 cup sweet potato flour
• 1 punnet thai basil
• 1 tsp salt
• 1/2 tsp sichuan pepper powder
• 1/2 tsp white pepper
• 1/4 tsp paprika or cayenne pepper

Method

1. Smoosh fermented bean curd in a large mixing bowl with a spoon/spatula. Add oyster sauce, shaoxing wine, white pepper and garlic, and mix together. Add the chicken and mix well. Cover and marinate for 2 hours to overnight.
2. Heat frying oil to 180C.
3. Add sweet potato flour and coat the marinated chicken evenly.
4. Drop chicken one by one in the oil in batches so it doesn't overcrowd. Fry for 4 minutes. When it is done cooking, remove from oil and place on a baking pan lined with cooling rack. Repeat with remaining chickens. 
5. Increase oil temperature to 190C.
6. Mix salt, Sichuan pepper, white pepper, and paprika/cayenne in a small mixing bowl. 
7. Add half batch of fried chicken and fry for 30 seconds. Have a lid in one hand and basil in the other, add it into the oil and immediately close the lid. Remove lid after 5 seconds and remove chicken and basil. Repeat with the remaining batch. 
8. Sprinkle the salt mixture on top and serve immediately.

Recipe from: https://seonkyounglongest.com/taiwanese-fried-chicken/

update: made this with chicken breast and it was just too dry, stick to chicken thigh!