I had to use up my Thai basil leaves before they wilted and cook a chicken breast I had left in the fridge overnight. At the same time, I needed to limit the chicken to snack food as we were heading out to eat and I didn’t want to be too full for dinner. Taiwanese Popcorn Chicken seemed the most logical choice.
This stuff is really popular in hawker stalls and roadside food as snacks to tourists and locals alike, and is colloquially known as Salt and Pepper Chicken. Five spice assumes a dominant role in the flavor here so if you liked the flavor of my Glazed Carrots with Five Spice, you will love this.
One of my favorite things about this are the deep-fried Thai basil leaves. If you like them in stir-fries, you will absolutely rave over them here. When all the chicken was gone, I found myself shoving down the remaining leaves and doing a thorough job of cleaning up the plate!