Let’s Make: Sichuan Ma La Popcorn Chicken.
This is a variation of the popular Taiwanese popcorn chicken, but with three different types of spiciness from all of the different peppers. This recipe is a favorite, who doesn’t like fried chicken and fried foods in general? The white balls shown in the picture are made by deep frying the pearled tapioca flour. Chicken thighs are what was used within this recipe, but feel free to substitute it with chicken breast meat. Chicken thighs are preferred, because of the extra fat content within the meat. This recipe is relatively easy for deep fried recipes, and is really fun to make…if you know what you are doing. The spice measurements are based on my personal taste, but change it depending on specific taste. It is also important to double fry the chicken and immediately toss it in the spice mix.
Let’s Get Cooking!
In-Depth Recipe At The Bottom
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Sichuan Popcorn Chicken
Ingredients
Ingredients:
- 1.5 lb Chicken Thighs (Cubed)
- 2 Tbsp Soy Sauce
- 1 Tbsp Garlic (Grated)
- 1.5 Tsp Sugar
- 1 Tsp Salt
- 1.5 Tsp Chili Pepper flakes
- 1 Tsp White Pepper
- 1.5 Tsp Sichuan Pepper Powder
- 1.5 C Tapioca Flour
- 1.5 Tbsp Water
Chili Powder Mix for Tossing
- 1 Tsp Chili Pepper Flakes
- 1 Tsp Sichuan Pepper Powder
- Pinch Salt
Instructions
Procedure:
- Marinate cubed chicken thighs in soy sauce, garlic, sugar, salt, chili pepper, Sichuan pepper, and white pepper for at least one hour
- Drizzle water in tapioca flour to make little tapioca pearls. You may need to break up the clumps of tapioca flour into smaller pearls. Coat chicken thighs in the tapioca flour, and pack in the tiny pearls
- In 375 F oil, or when a wooden chopstick bubbles in the hot oil, fry the coated chicken for 5-7 minutes or until golden brown. Optional, you may want to let the chicken drain of oil and cool down for 10 minutes and then fry again for 5 minutes until super crispy and golden brown to get that extra crunch. You can make more tapioca pearls and fry for about 1 minute.
- After the chicken has finished frying, drain it of oil, and toss in the chili mix and eat.
Notes
In-Depth Instructions:
- Cut Chicken thighs into medium sized cubes about 1 inch by 1 inch by 1 inch. Marinate cubed chicken thighs in Soy Sauce, Garlic, Sugar, Salt, Chili Pepper Flakes, Sichuan pepper, and white pepper for at least one hour
2. In a bowl with the Tapioca Flour, slowly drizzle in Water to make little tapioca flour pearls. You may need to add more water and to mix the flour a little while doing so to equally distribute the tapioca pearls. You can always add more tapioca flour and make more pearls. Coat the meat in the tapioca flour and pack in the tiny pearls by pressing the meat into the flour.
3. In 375 F oil, or when a wooden chopstick bubbles in the hot oil, fry the coated chicken for 5-7 minutes or until golden brown. Optional, you may want to let the chicken drain of oil and cool down for 10 minutes. Then fry again for 5 minutes until super crispy and golden brown to get that extra crunch.
4. After the chicken has finished frying, let the excess oil drip off. Then toss it in the chili powder mix while the chicken is still hot and eat.
