Taiwanese Salt-Fried Chicken (Popcorn Chicken)

Instructions

1. 1In a bowl, combine chicken cubes, cooking wine, and white pepper. Marinate 15 minutes at room temperature.

   短时去腥提鲜

   🔍 Look for 15 分钟 · 15 minutes

   Visual: 鸡丁吸汁；表面微润不积水Chicken absorbs liquid; surface looks damp but not wet

   You know it's right when: 无生酒气残留No raw alcohol smell remains

2. 2In a separate bowl, mix potato starch, ground Sichuan peppercorns, and five-spice powder. Add marinated chicken and toss until evenly coated.

   粉料先混匀再裹

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 每块鸡丁裹上均匀哑光白粉层Each cube coated in fine, opaque white layer

   You know it's right when: 淀粉附着牢固，不滴落不结块Starch clings without dripping or pooling

3. 3Heat oil in a heavy skillet (e.g., cast iron) to 170°C / 340°F. Test with a wooden chopstick: tiny bubbles form around tip.

   油温宁低勿高

   🔍 Look for Medium heat 3–4 分钟 · 3–4 minutes

   Visual: 油面平静无烟；筷尖持续冒出细密气泡Oil surface still, no smoke; chopstick emits steady stream of tiny bubbles

   You know it's right when: 气泡持续上涌，非零星迸发Bubbles rise continuously, not sporadically

4. 4Fry chicken in batches, without crowding. Cook 3–4 minutes until golden and crisp. Remove with slotted spoon; drain on wire rack.

   分批保油温稳

   🔍 Look for Medium heat 3–4 分钟 · 3–4 minutes

   Visual: 鸡块浮起并剧烈冒泡；边缘呈深金色Chicken floats and bubbles vigorously; edges turn deep gold

   You know it's right when: 滋滋声变沉；气泡渐缓，酥脆感成型Sizzle deepens; bubbles slow as crispness sets

5. 5While still hot, transfer chicken to a clean bowl. Sprinkle with 1 tsp fine sea salt and toss gently. Serve immediately.

   热时撒盐才入味

   🔍 Look for 即刻 · immediately

   Visual: 细盐晶粒在金黄粗粝表面闪亮Salt crystals glisten on golden, craggy surface

   You know it's right when: 盐粒附着不化、不结团Salt adheres without dissolving or clumping