Description
A crispy and flavorful Taiwanese street food favorite made healthier in the air fryer. These bite-sized popcorn chicken pieces are marinated in a savory mix and coated in sweet potato starch for a signature crunch.
Ingredients
Units
Scale
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp rice wine or Shaoxing wine
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/2 tsp five spice powder
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup sweet potato starch (or cornstarch as substitute)
- 1 tbsp vegetable oil (for spraying or brushing)
- Fresh Thai basil leaves (optional, for garnish)
Instructions
- In a bowl, combine chicken pieces with garlic, soy sauce, rice wine, sesame oil, white pepper, five spice powder, sugar, and salt. Mix well and marinate for at least 30 minutes.
- Preheat the air fryer to 375°F (190°C).
- Coat the marinated chicken evenly with sweet potato starch, pressing the starch onto the chicken to help it stick.
- Spray or lightly brush the chicken pieces with vegetable oil.
- Place the chicken in the air fryer basket in a single layer. Do not overcrowd.
- Air fry for 10-12 minutes, shaking the basket halfway through, until golden and crispy.
- If using, quickly fry the Thai basil leaves separately in the air fryer or in a pan and sprinkle on top before serving.
Notes
- For extra crispiness, double-coat the chicken in starch.
- Sweet potato starch gives the authentic texture, but cornstarch can be used in a pinch.
- Serve with a sprinkle of white pepper and salt for authentic Taiwanese flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg
