Taiwanese Popcorn Chicken with AEVO

Prep Time:  30 mins
Cook Time:  15 mins
Additional Time: 10 mins
Total Time: 55 mins


  • 1 ½ pounds boneless chicken thighs, cut into bite-size pieces
  • 2 cloves garlic, finely chopped
  • 1 tablespoon soy sauce
  • 2 teaspoons grated ginger
  • 1 teaspoon five-spice powder
  • 1 teaspoon ground white pepper, or to taste
  • 1 teaspoon salt, or to taste
  • ½ teaspoon rice vinegar
  • ½ teaspoon cayenne pepper
  • 1 large egg
  • 1 cup tempura batter mix, dry, or as needed
  • 2 cups avocado oil for frying, or as needed
  • 1 bunch Thai basil, chopped
  • 2 green onions, chopped


  1. Mix chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper together in a large bowl until well combined. Let marinate for 10 minutes.
  2. Heat avocado oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
  3. Whisk egg in a small bowl until smooth. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg, then dredge in tempura mix, shaking off any excess.
  4. Working in batches, lower chicken carefully into hot avocado oil and fry until golden brown, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.
  5. Transfer chicken to a platter and garnish with basil leaves and green onions.

Nutrition Facts (per serving)

940 Calories
92g Fat
8g Carbs
22g Protein