TAIWANESE POPCORN CHICKEN WITH THAI BASIL

Unless you actually went to Taiwan and checked out the street food stalls，you would never believe that this is a popular dish from the region.Just like if I told you that a favourite breakfast of the Hong Kongese is macaroni in chicken broth with a wedge of SPAM on top you would look at me in disbelief.What can I say？

Serves 4

INGREDIENTS

vegetable oil，for deep-frying

200g boneless，skinless chicken thigh meat，diced

300g sweet potato flour

50g Thai basil sprigs，plus 5g fresh sprigs to garnish

1×70g bag of salted microwave popcorn

Five-spice Salt，to taste

pinch of chilli powder

1 teaspoon freeze-dried tomato powder（optional）

salt and white pepper

1.Heat the oil for deep-frying in a deep-fat fryer to180℃.

2.Coat the chicken pieces in the sweet potato flour and deep-fry for 5 minutes or until the internal temperature reaches 60℃.

3.Remove the chicken pieces from the oil，drain on kitchen paper and season with salt and pepper.

4.Deep-fry the Thai basil sprigs until crispy，then remove from the oil and drain on kitchen paper.

5.Prepare the popcorn following the packet instructions.Mix it with the chicken in equal proportions（you will have more than you need）.Add the deep-fried basil sprigs.

6.Season the chicken and popcorn with Five-spice Salt，the chilli powder and tomato powder，if using，and garnish with the fresh Thai basil sprigs.

hancheng

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