Who doesn’t like fried chicken?! Especially if it’s bite size! I think many cultures have their own version of popcorn chicken. They are all similar, but all so different! This is a simple recipe that I’ve been making for a long time. Even my mom, who has no interest in any fried food (kind of a rare species), likes this Japanese popcorn chicken that I make. That says a lot!!
Some Pet-Bo* for you, put your beer glasses in the fridge while prepping this dish, cuz beer and this Japanese popcorn chicken are the perfect match!
Chicken thigh (skinless, boneless)x 5 pcs
Corn starch (or potato starch) x 5 tbsp
Pastry flour x 5 tbsp
Oil for deep fry
Soy sauce x 3 tbsp
Mirin x 1.5 tbsp
Minced Garlic x 1 tsp
Minced Ginger x 1 tsp
Lemon juice x splash
1. Cut chicken thighs into bite size.
2. Mix well all marinade ingredients, and put the chicken in. Marinate for at least 30 mins or overnight.
3. Mix the corn starch and pastry flour.
4. Dip the marinated chicken in the corn starch and pastry flour mixture. Make sure it’s lightly coated all over.
5. Let the floured chicken sit for 5-10 mins until you can see some of the moisture wetting the coated flour.
6. Heat the oil to 375 F
7. Fry the chicken in 3 batches. First, fry each batch for about 1-2 mins until it’s light golden color.
8. Take the first batch out, and let cool on a rack. Repeat for 2nd and 3rd batch.
9. Put the chicken back into the fryer for a second fry. Fry until golden brown. Take them out, and cool on the rack to get rid of excess oil. Repeat for the 2nd and 3rd batch.
10. Plate and serve!
11. Psst…. Don’t forget your beer!
If you like my recipe, don’t forget to FOLLOW me, and be the first to know when more yummy dishes are coming! Also, stay tuned! We will be making some amazing videos to share how to cook authentic Chinese, as well as fun stories about our bi-cultural life!!!
*Pet-Bo means “Secret Tip” in Taiwanese.