Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Taiwanese Popcorn Chicken
Taiwanese popcorn chicken — bite-sized chicken pieces marinated, coated in sweet potato starch, and fried until shatteringly crisp. Tossed with basil and pepper salt.
Instructions
- Slice the chicken into bite sized pieces.
- Arrange sliced chicken in a mixing bowl and add the marinade ingredients. Mix well. Cover the bowl. Refrigerate for at least 3 hours.
- Combine 1 cup of tapioca flour with the marinated chicken. Sprinkle around 1 tablespoon of water and dredge the chicken until it gets completely coated. Let it stay for at least 3 minutes.
- Heat the oil to 300F.
- Deep fry the chicken for 6 to 7 minutes.
- Remove from the pot and arrange over a wire rack.
- Fry the basil for 1 minute.
- Place everything in a clean mixing bowl. (See notes3)
- Sprinkle salt and ground black pepper. Toss.
- Serve and enjoy!
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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