Salt Crispy Chicken (Taiwanese Popcorn Chicken)
Cantonese-style dish: chicken breast cut into pieces, marinated, coated in sweet potato starch, and deep-fried until crisp outside and tender inside. Served with salt-and-pepper seasoning.
Ingredients
Chicken breast (washed and diced into small pieces)
700 g
Lettuce (to line the plate)
100 g
Sweet potato starch (dry powder, for coating the chicken)
200 g
Salt and pepper powder (for dipping)
15 g
Soy sauce (marinade)
15 g
Scallion (marinade)
15 g
Sugar (marinade)
25 g
Cooking wine (marinade)
25 g
Garlic (marinade)
10 g
Salt (marinade)
5 g
Ginger (marinade)
5 g
White pepper powder (marinade)
1 g
MSG (marinade)
1 g
Egg (marinade)
1
Oil (for frying)
1000 g
Instructions
1
Step 1
Wash the chicken breast and dice it into small pieces. In a container, combine soy sauce, sugar, salt, cooking wine, white pepper powder, egg, scallion, ginger, garlic, and MSG, and mix well. Add the chicken pieces, toss to coat, and marinate for 10 minutes.
2
Step 2
Coat each marinated chicken piece evenly with the dry sweet potato starch and set aside.
3
Step 3
Heat the oil and carefully drop in the starch-coated chicken pieces. Fry over medium heat until golden brown, then remove and drain. Arrange on a plate lined with lettuce and serve hot with salt and pepper powder for dipping.
