Who doesn’t love popcorn chicken? Specifically Taiwanese popcorn chicken. If there’s one snack that would bring me back to my childhood living in the 626 San Gabriel Valley area, it would be this addictive snack, and of course, it would be washed down with a nice cold boba milk tea.
It’s insane how much it costs for a bag of popcorn chicken now ($7-$10)! I never thought I would be like my parents saying “back in the day, this was $.50…”, but no seriously, it used to cost about $5 total for popcorn chicken and boba milk tea combo.
Let me save your wallet and keep your cravings satisfied by making this at home!
Tips and Tricks:
- I prefer using chicken thighs because it’s way more forgiving and harder to overcook unlike like chicken breast. I also love dark meat because it’s juicier and more flavorful.
- When frying the basil in the oil, be prepared to duck and cover because it will sound like war with the oil popping noises and splatters. I normally toss a bunch of basil, run away, and wait until the oil has calmed down. Make sure the basil is as dry as possible to reduce the splatter prior to frying.
- Double deep fry the chicken for a long lasting crispy chicken. I like to deep fry on medium heat first until golden then let the chicken rest for 5 minutes before frying it again on high heat for a bout 20 – 30 seconds.
- I don’t have a food thermometer to see how hot my oil is before frying, but I just check using a wooden chopstick. I insert the chopstick in oil, and I see bubbles, then the oil is ready for frying. You can use any wooden object (toothpick, spatula, etc. but I find wooden chopstick works best).
