Taiwanese Popcorn Chicken 🍻

700 gr Boneless chicken breasts

1/2 tbsp Cooking wine

1/2 tbsp Soy souce

1 tsp 5 Spices powder

1/2 tsp Garlic powder

1/2 tsp Minced ginger

1/2 tsp Chilli powder

1/4 tsp Pepper powder

1/2 tsp Salt

1 pack Tapioca starch

Cut chicken breasts into small chunks. Place in the large bowl.

Add all ingredients into the bowl except tapioca powder, and mix it up.

Marinate the chicken chunks about 10 mnt.

Place half tapioca starch in the large bowl, then deep the chicken in one by one with tapioca starch. Place it on the plate.

Once powdered process done, cover the plate with plastic film. Put the chicken chunks into the fridge. Leave it around 30 mnt. So the marination would be great and tastier.

Once ready to deep frying process, remove the chicken from the fridge.

Mix chicken chunks with half of tapioca flour. So it would b 2x powdered process.

And now ready to deep frying. Deep fry with 350 F, until half brown. Remove it. Repeat deep frying once more, until golden brown. It is 2x deep frying process, just for crunchies purpose.

We can find 5 spices powder and cooking wine at the Asian store so easy.

Serve it on the plate, springkle with chilly powder and lil bit pepper powder as desire. Its really good..!! 😚😚😚 love it !!