Taiwanese Street-Style Popcorn Chicken

Instructions

• Cube the chicken into bite-sized pieces.
• Transfer the chicken to a medium bowl. Add the soy sauce, garlic powder, five spice, white pepper, and salt and mix until evenly coated. Cover and refrigerate for 1 hour.
• In a separate medium bowl, combine the cornstarch and coarse sweet potato flour.
• Add the chicken to the flour mixture and toss to coat.
• In a deep pot, heat 3 inches of oil over medium heat until the temperature reaches 350°F (150°C). Set a wire rack over a baking sheet.
• While the oil is heating, make the spice mix: In a small bowl, stir together the white pepper, salt, five spice, and cayenne.
• Drop a handful of Thai basil into the hot oil. Fry for 30 seconds, until starting to crisp. Remove from the hot oil with a slotted spoon and transfer to the wire rack.
• Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil for 3–5 minutes, until golden brown and crispy. Transfer to the wire rack to drain.
• Transfer the chicken and crispy Thai basil to a large bowl. Sprinkle with the spice mix and gently toss to combine.
• Transfer to a plate and serve hot.
• Enjoy!