Little pieces of crispy and boneless chicken bites. The meat is marinated in five spice powder and seasoned with sprinkles of salt and ground white pepper right out of the oil. Crunchy, delicious, flavorful on their own, they are often eaten without dipping sauces.
Ingredients:
Marinade
1 1/2 pound of chicken (cut into 1 inch pieces)
1 teaspoon of soy sauce
1/4 teaspoon of five spice powder
1/4 teaspoon of salt
1/4 teaspoon of ground white pepper
1/2 teaspoon of cornstarch
4 cups of frying oil (more if needed)
Breading
2 large eggs
1 cup of potato starch
Salt and ground white pepper to taste
Directions:
In a large bowl, marinate the chicken pieces with soy sauce, five spice powder, salt, white pepper, and cornstarch. Cover and leave in the fridge overnight.
For the breading, add the eggs to chicken and mix. Place the potato starch next to it.
Dip each piece into potato starch.
Drop each piece into the oil (between 350- 375 degree Fahrenheit) about 10 pieces each batch. Turn them occasionally with tongs until they turn golden in about 3 minutes. Remove chicken and transfer them on to paper towels. Plate and sprinkle on salt and pepper to taste. Serve immediately.
Fried Popcorn Chicken
Five Spice Fried Chicken
Little pieces of crispy and boneless chicken bites. The meat is marinated in five spice powder and seasoned with sprinkles of salt and ground white pepper right out of the oil. Crunchy, delicious, flavorful on their own, they are often eaten without dipping sauces.
Credit: cookboldfood.com
Ingredients
Marinade
1 1/2 pound of chicken (cut into 1 inch pieces)
1 teaspoon of soy sauce
1/4 teaspoon of five spice powder
1/4 teaspoon of salt
1/4 teaspoon of ground white pepper
1/2 teaspoon of cornstarch
4 cups of frying oil (more if needed)
Breading
2 large eggs
1 cup of potato starch
Salt and ground white pepper to taste
Directions
1. In a large bowl, marinate the chicken pieces with soy sauce, five spice powder, salt, white pepper, and cornstarch. Cover and leave in the fridge overnight.
2. For the breading, add the eggs to chicken and mix. Place the potato starch next to it. Dip each piece into potato starch.
3. Drop each piece into the oil (between 350- 375 degree Fahrenheit) about 10 pieces each batch. Turn them occasionally with tongs until they turn golden in about 3 minutes. Remove chicken and transfer them on to paper towels. Plate and sprinkle on salt and pepper to taste. Serve immediately.
