Thursday, October 21, 2010


1 boneless chicken breast
Sweet potato powder (thick) 100g
Fresh Basil ( You can skip it if you want)
Marinating ingredients:
Grinded garlic 40g, soy sauce 1 big teaspoon, Chinese cooking wine 1 big teaspoon, sugar 1 teaspoon, sesame oil 1 teaspoon, salt 1 pinch, Chinese five spices powder ¼ teaspoon, white pepper 1 teaspoon, and cinnamon powder 1 teaspoon.

1. Cut the chicken breast into 2cm pieces. Marinating them with the “marinating ingredients” for 30 mins.
2. Coat the chicken breast with sweet potato powder
3. Fry them until it turns into gold colour (make sure the oil is hot enough. One way to test is to use a bamboo chopstick and put it in there. If it’s bubbling, it means it’s hot enough.)
4. Fry fresh Basil for 10 seconds and mix it with the popcorn chicken.
5. Sprinkle white pepper and chilly powder on the fried popcorn chicken.

If you want really crunchy popcorn chicken, you can fry them again after taking them out of the pot for 1 min.

No comments:

Post a Comment