Hello everyone, I am Xiao Gaojie.
Today we are going to make popcorn chicken.
Here are two chicken legs with skin.
Chicken legs have lot of fat and connected tissues, which make them taste better.
You can use chicken breast too.
As long as the meat is marinated long enough, it will be tender and juicy.
Cut it into strips first, then cut it into small pieces.
Prepare the seasoning.
Two pieces of fermented tofu.
Soy sauce two teaspoons.
Mix the fermented tofu with the soy sauce.
Fermented tofu itself has a complex flavour, so I only supplement a little bit five-spice powder.
The chicken needs to be marinated long enough.
It’s not just delicious to taste, but the meat will be tender.
After the meat is marinated, you see that it is dry on the surface.
At this time, it will not be able to stick to the starch.
Crack an egg, and only add the egg white.
The chicken becomes wet and sticky,
And starch won't come off easily.
I am using this sweet potato starch, the thick version,
which creates the bubbly surface after the chicken is fried.
Put half of the chicken first.
Use chopsticks to stir up the chicken like this.
Only a few times.
Shake off the excess starch.
Some chicken will stick together
Press the wet part against sweet potato starch.
After all the chicken are coated with starch,
wait a little bit before frying.
If the Thai basil looks clean, I don't wash it.
If you want to wash it, dry the water on the leaves.
Pour oil in the pan.
When the oil is not hot, put in the Thai basil.
There will be a slight basil flavor infused into the oil.
And you can also judge the oil temperature through it.
As the oil temperature rises, there will be bubbles around the basil.
When oil starts to explode, remove the leaves.
Right now, the temperature is just right, not very hot.
Drop the chicken in one by one,
otherwise it will stick together.
Slightly fry the chicken for 1-2 minutes.
Before the chicken gets brown, take them out.
Then fry the second batch.
After all the chicken is fried, fry them again.
Turn the heat to high.
Heat up the oil.
You will see some scattered potato starch in the pot,
but it should not be a lot.
When the oil is hot, lower the heat.
Put in the chicken.
During the first frying, the chicken was cooked.
The second time, frying them in the hotter oil makes them very crispy on the outside.
Very fast, less than a minute.
Put in the pre-fried Thai basil, when the chicken is almost ready.
I took some out, you can hear how crispy they sound.
Pepper and salt will add more flavours.
Eat one.
You listen to this sound.
You can tell that the sweet potato starch has been fried really crispy.
In fact, it’s not just the chicken, the leaves are very crispy too.
Thank you for watching, I am Xiaogao, I will see you next time ^^