An air fryer popcorn chicken recipe that's reminiscent of the crispy, crunchy, and juicy Taiwanese night market snack.
Course Side Dish, Snack
Cuisine Taiwanese
Prep Time 35minutes
Cook Time 17minutes
Total Time 52minutes
Servings 4
Author Julia
Equipment
Air fryer
Ingredients
1lbboneless, skinless chicken thighs
1teaspoonChinese five spice powder
1teaspoononion powder
1teaspoongarlic powder
½teaspoonwhite pepper
½teaspoonsalt
½teaspoonchili powder
2teaspoonlight soy sauce
2tablespoonpotato starch(sub with corn starch)
2tablespooncorn starch
Thai basil
Neutral oil(for air fryer basket)
Instructions
Cut chicken thighs into 1 inch cubes. Pat dry.
Combine five spice powder, onion powder, garlic powder, chili powder, white pepper, salt, and soy sauce into a bowl. Mix well.
Marinade chicken thighs in spice mix and let sit for 30 minutes.
Prepare air fryer, pre-heat for 7 minutes at 400 F.
While air fryer is pre-heating, potato starch and corn starch. Lightly dredge thigh pieces with starch mix.
Spray the basket with a neutral oil. Place thighs into air fryer and ensure there is space between each piece. Spray the top of the chicken lightly. Cook at 400 F for 6 minutes.
After 6 minutes, turn each piece over and cook for another 6 minutes.
Lower the temperature to 375 F, shake the basket up. Cook for another 4-5 minutes.
In your last batch, spray your basil with a bit of oil and add in for the last 4-5 minutes to crisp up with the chicken.