Step-by-Step Instructions

1. 1.Prepare the Chicken

   Cut 500g (1.1 pound) of chicken breast (or thigh) into bite-sized pieces.

2. 2.Marinate the Chicken

   In a bowl, add the diced chicken. Season with 1/2 tsp salt, a few shakes of onion powder, 3 grated garlic cloves, 1 inch grated ginger, 1 egg white, 2 cubes of red fermented bean curd (adjust quantity if your cubes are smaller), 1 Tbsp of the bean curd soaking liquid, 1 Tbsp satay sauce, 1.5 Tbsp apple juice, and 2.5 Tbsp all-purpose flour. Mix thoroughly by hand until all ingredients are well combined and the flour coats the chicken pieces evenly.

3. 3.Prepare Coarse Starch Coating (Alternative Method)

   If you don't have coarse sweet potato starch, you can make a substitute: In a small bowl, add 1.5 Tbsp of water. Gradually add cornstarch, mixing with a spoon, until it forms a solid dough that can no longer be mixed. Crumble this dough into small, irregular bits, ensuring no large chunks remain. Mix these small pieces back into 1 cup of dry cornstarch.

4. 4.Coat the Chicken

   Add 1 cup of coarse sweet potato starch (or your cornstarch substitute) into a mason jar. Drop about 5-8 pieces of the marinated chicken into the jar. Secure the lid and shake vigorously until the chicken pieces are fully coated with the starch. This method ensures a rough, crispy coating.

5. 5.Rest the Coated Chicken

   Carefully take the coated chicken out of the jar, shaking off any excess starch, and place them on a wire rack. Repeat the coating process in batches for the remaining chicken. Let all the coated chicken rest on the tray for about 15 minutes. This resting period allows the coating to bond properly to the chicken, preventing it from falling off during frying.

6. 6.Heat Oil for Deep Frying

   Pour 2-3 cups of oil into a wok or deep pot. Heat the oil to 350°F / 175°C over medium-high heat. You can test the temperature by dropping a small piece of chicken; it should sizzle immediately.

7. 7.First Fry

   Carefully add a portion of the coated chicken to the hot oil, ensuring not to overcrowd the wok. Gently move the pieces around with tongs or a spider strainer to prevent them from sticking together. Fry for 5-6 minutes until the chicken pieces turn a beautiful golden brown and are cooked through.

8. 8.Remove and Drain

   Once golden brown, remove the fried chicken from the oil using a spider strainer and place them on paper towels to absorb any excess oil.

9. 9.Clean Oil and Repeat

   Before frying the next batch, use a fine sieve to scoop out any crumbs from the oil. This prevents them from burning and affecting the flavor of subsequent batches. Repeat steps 7 and 8 for the remaining chicken, frying in about 3 batches.

10. 10.Season the Popcorn Chicken

    Once all the chicken is fried, sprinkle Jiao Yan seasoning (a Chinese salt and pepper seasoning) generously over the warm popcorn chicken to taste. This enhances the flavor and is a traditional way to serve it in China.

11. 11.Prepare Sweet and Sour Chili Sauce (Optional)

    For an optional dipping sauce, combine 1 Tbsp Lao Gan Ma chili crisp and 2 cloves minced garlic in a small saucepan. Stir until fragrant over medium-low heat. Add 2.5 Tbsp honey, 1.5 Tbsp lemon juice, 1.5 tsp soy sauce, and 1.5 tsp hoisin sauce. Stir constantly until the sauce is bubbling, then reduce the heat to low and continue stirring until it thickens to a syrup-like consistency.

12. 12.Serve

    Serve the crispy Teochew-style popcorn chicken immediately with your chosen seasoning or the sweet and sour chili dipping sauce.