Taiwanese Popcorn Chicken (Yan Su Ji)

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Taiwanese Popcorn Chicken is a real, traditional Taiwanese dish, known as Yan Su Ji. Bite-sized bites of five-spice marinated chicken thigh, double-fried until shatteringly crisp, tossed with fried basil.\n\nYan su ji is one of the most iconic Taiwanese night-market snacks, popularized from the 1970s onward as street vendors began deep-frying bite-sized marinated chicken pieces coated in sweet potato starch for extra crunch.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Taiwanese home cooking, not a generic stand-in for a search term.

재료

서브 4

• 600 g뼈없는 닭다리살(cut into bite-sized pieces)
• 2 tbsp간장
• 1 tbsp소흥주
• 1 tbspminced garlic
• 1 tsp오향가루
• 1 tsp설탕
• 1계란
• 1 cupsweet potato starch
• 1 L중성 오일(튀김용)
• 1 cupfresh Thai basil leaves
• 1 tsp좋은 바다 소금(plus more to taste)
• 0.5 tsp흰 후추

조리법

1. 1

   닭고기를 마리네이드한다

   Toss chicken pieces with soy sauce, Shaoxing wine, garlic, five-spice powder and sugar. Marinate for at least 30 minutes, or overnight for deeper flavor.

2. 2

   코트

   Mix in the egg, then dredge each piece thoroughly in sweet potato starch, pressing to help it adhere.

3. 3

   첫 번째 튀김

   Heat oil to 160°C (325°F) and fry the chicken in batches for 4 minutes until just cooked through but pale; 물을 빼다.

4. 4

   휴식

   Let the chicken rest for 5 minutes so residual heat finishes cooking evenly.

5. 5

   두 번째 튀김

   Raise the oil to 190°C (375°F) and fry the chicken again for 2 minutes until deeply golden and shatteringly crisp.

6. 6

   Fry basil and season

   Quickly fry the Thai basil leaves for 15 seconds until crisp, then toss everything with salt, white pepper and the fried basil.

변형

• •

  ダハ・バハラトゥル・ビル・ゲセ・パザール・タルズ・イシン・ソナ・ビーバー・トゥズ・バハラティ・エКуреин。

• •

  原因がない问题については、问题はありません。

• •

  куэсуто は、また ku问题이 아닌 것도 입니다.

저장

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