Taiwanese Salt-Fried Chicken (Popcorn Chicken)

台式盐酥鸡

Taiwanese Salt-Fried Chicken (Popcorn Chicken) — Home-styleTaipei home cooking.

Ingredients

• boneless, skinless chicken thighs
• potato starch
• Sichuan peppercorns, toasted and finely ground
• five-spice powder
• cooking wine (or dry sherry)
• white pepper, freshly ground
• neutral frying oil (e.g., canola or peanut)

Instructions

1. In a bowl, combine chicken cubes, cooking wine, and white pepper. Marinate 15 minutes at room temperature. (Chicken absorbs liquid; surface looks damp but not wet)
2. In a separate bowl, mix potato starch, ground Sichuan peppercorns, and five-spice powder. Add marinated chicken and toss until evenly coated. (Each cube coated in fine, opaque white layer)
3. Heat oil in a heavy skillet (e.g., cast iron) to 170°C / 340°F. Test with a wooden chopstick: tiny bubbles form around tip. (Oil surface still, no smoke; chopstick emits steady stream of tiny bubbles)
4. Fry chicken in batches, without crowding. Cook 3–4 minutes until golden and crisp. Remove with slotted spoon; drain on wire rack. (Chicken floats and bubbles vigorously; edges turn deep gold)
5. While still hot, transfer chicken to a clean bowl. Sprinkle with 1 tsp fine sea salt and toss gently. Serve immediately. (Salt crystals glisten on golden, craggy surface)