Crispy, juicy, and delicious Asian-style fried chicken nuggets are on the menu here. Recipe for the whole family that’s quick, easy, and inexpensive!
A new Asian popcorn chicken joint has opened up just down the street from where I live. My favorite thing about the restaurant is that the layout is similar to a night market in Asia, where you can order many Asian-style street foods.
Everything from chicken and fish to pork chops and even chicken wings can be found at this restaurant’s extensive food menu.
For some reason, I’m drawn back to the Asian popcorn chicken, which is a personal favorite of mine and one that even little G likes.
Unfortunately, the serving size of the Asian popcorn chicken isn’t large enough for me to finish it all. When I’m hungry or craving something, I’ll often order more than one thing.
And it isn’t cheap either. To that end, I prepared a batch a few days ago… oh my gosh, it was is so good.
This Taiwanese-style fried chicken dish is widespread throughout Asia. You can find these delicacies everywhere in Taiwan, from night markets to roadside stalls to food trucks to traditional eateries.
This is a simplified version of a Taiwanese salt and pepper chicken recipe that I previously published on Rasa Malaysia.
You can omit the Thai basil leaves if you prefer. They’re a favorite of mine because I keep some Thai basil leaves in the fridge at all times.
Go ahead if you want to eat the chicken without the sweet chili sauce. With my Asian popcorn chicken, it’s one of my favorite combinations. A mildly spicy chili sauce is drizzled over crispy, juicy, and flavorful pieces of fried chicken and served with a side of rice.
The whole family will love this as a healthier alternative to chicken nuggets.
The average number of calories in one serving
- Each serving of this recipe contains only 288 calories.
With this recipe, what are its complementary dishes?
I offer the following recipes for a healthful meal that is also quick and easy to prepare on a weeknight:
- 2 stalks Thai basil leaves, optional
- oil, for deep-frying
- 8-10 oz. (226 g-280 g) chicken thighs, cut into bite-size cubes
- 1/4 teaspoon bottled pepper salt powder, optional
- 1 cup corn starch
- 1 teaspoon oyster sauce
- 1/4 teaspoon ground black pepper
- 1 -inch piece ginger, minced
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 teaspoon sugar
- one tablespoon Chinese rice wine, optional
- 1 tablespoon soy sauce
- Add the marinade ingredients to a large bowl and mix well. Marinate the chicken for 30 minutes before serving.
- For deep frying, heat oil to a depth of 2 to 3 inches in a large pot or pan. Apply the cornstarch evenly to the chicken. Get rid of the extra. Separate the chicken from the oil using a strainer or slotted spoon and lay it on a wire rack or in a dish lined with paper towels to allow the excess oil to drain away.
- Add the basil leaves to a clean pan or skillet and give it a few stirs before adding the chicken back in. Using tongs, carefully remove the pan from the heat and stir in the pepper salt powder. Serve right away.
- To save time, you can omit the Thai basil leaves. If you can’t find it in an Asian grocery store, you can buy it online here.