Taiwanese Popcorn Chicken

Cut 600 g boneless chicken thigh into pieces about 2.5 cm. In a bowl, combine 3 tbsp soy sauce, 2 tbsp rice wine, 3 minced garlic cloves, 2 tsp sugar, 0.5 tsp salt, 0.5 tsp white pepper, and 0.5 tsp five-spice powder. Add the chicken, toss to coat, cover, and refrigerate for at least 2 hours.

Remove the chicken from the marinade, sprinkle with 30 g wheat flour and 0.25 tsp baking powder, and mix well so each piece is tacky and lightly coated.

Pour 180 g sweet potato starch into a wide bowl. Coat the chicken pieces in the starch, pressing gently so it adheres, then shake off the excess.

Pour 1000 ml neutral oil into a deep pot or wok to a depth of about 2.5 cm and heat to 175 °C. Fry the chicken in batches for 2–3 min, turning occasionally, until the crust turns light golden. Transfer to a wire rack or paper towels.

Increase the heat and bring the oil to 190 °C. Fry the chicken again in batches for 1–2 min until deep golden and the internal temperature reaches at least 74 °C.

Thoroughly dry 50 g Thai basil leaves. Carefully lower the leaves into the hot oil, cover to shield against splattering, and fry for about 10 sec until crisp. Remove with a slotted spoon.

Combine the hot chicken and fried basil in a large bowl. Sprinkle with 0.5 tsp chili powder, the remaining salt, remaining white pepper, and remaining five-spice powder; cover the bowl and shake to coat the pieces evenly with the seasoning. Serve immediately.