A delicious recipe for crispy popcorn chicken made with marinated chicken thighs and flavored with Asian spices, served with crispy Thai basil leaves and garnished with paprika. Perfect for snacking or as a main dish.
1: Cut chicken thighs into bite-size pieces.
2: Marinate at room temperature for 1 hour with soy sauce, sugar, Chinese 5 spice, black pepper, and salt.
3: After 1 hour, add tapioca flour and combine well.
4: Add 1 TBSP of water and mix until the batter is thick.
5: Deep fry chicken on medium-low heat for 4-6 minutes.
6: After frying all the chicken, deep fry Thai basil leaves for 1-2 minutes.
7: Combine fried Thai basil leaves with chicken and top with paprika.
8: Serve with sweet Thai chili sauce.
