Jake Harper
Popcorn chicken is a popular snack in Taiwan, often sold in night markets and enjoyed as a street food. The dish consists of bite-sized pieces of chicken that are deep-fried to create an ultra-crispy exterior, while the meat inside remains juicy and tender. The seasoning for popcorn chicken can vary, but it typically includes a combination of salt and pepper, with additional spices such as five-spice powder, paprika, garlic powder, and dried chilli powder, which give the dish its signature spicy kick. The specific spices and their quantities can be adjusted to suit individual preferences, allowing for a customizable and versatile dish that has gained a global following.
| Characteristics | Values |
|---|---|
| Type of spice | Pepper salt (胡椒鹽) |
| Other ingredients | Salt, pepper powder, five-spice powder, dried chilli powder, garlic powder, paprika |
| Other names | Togarashi |
| Alternative spices | Smoked paprika, oregano, basil, mustard powder, garlic powder, onion powder, white pepper, black pepper, cayenne pepper, crushed red pepper flakes |
| Serving suggestion | Sprinkle on top of popcorn chicken |
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What You'll Learn
Five-spice powder
The beauty of this blend is that there is some flexibility based on the spices you have on hand, and you can adjust the blend to cater to your taste preferences. The blend can be made by toasting the whole spices in a dry pan over low heat until fragrant. They can then be transferred to a blender or spice grinder and blended into a fine powder. The powder should be stored in a sealed container away from heat or light and can be used for up to 24 months.
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Pepper salt
The pepper salt seasoning is a key component of Taiwanese popcorn chicken, a dish that originated in Taiwan's vibrant night markets. The chicken is cut into bite-sized pieces, coated in a batter or starch, and fried until crispy. The unique blend of pepper salt is then sprinkled on top, adding a bold and addictive flavour to the dish. This seasoning is typically made from a mixture of salt and pepper, but it can also include other spices like chilli powder, paprika, garlic powder, and five-spice powder, depending on the desired taste.
The process of making pepper salt for Taiwanese popcorn chicken begins with the preparation of the chicken. The chicken is cut into small pieces, marinated in a mixture of soy sauce, garlic, ginger, and five-spice powder, and then coated in a batter or starch before frying. The frying process is crucial, as it gives the chicken its signature crispy texture. After frying, the chicken is seasoned with pepper salt, ensuring a generous coating to enhance the flavour.
The pepper salt seasoning plays a significant role in elevating the taste of Taiwanese popcorn chicken. The combination of salt and pepper provides a savoury and slightly spicy kick, while the addition of five-spice powder and other spices like cinnamon and star anise contribute to a complex and aromatic flavour profile. This unique blend of spices sets Taiwanese popcorn chicken apart from other fried chicken dishes, making it a beloved snack among locals and tourists alike.
While pepper salt is commonly associated with Taiwanese popcorn chicken, it can also be used in a variety of other dishes. It can be sprinkled on fried foods, added to marinades or rubs for meat and seafood, or even used as a seasoning for vegetables or tofu. The versatility of pepper salt makes it a valuable ingredient in any kitchen, adding a distinct Taiwanese flavour to a wide range of culinary creations.
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Paprika
When making popcorn chicken, the chicken pieces are usually marinated in buttermilk, then coated in a flour mixture. The paprika is generally added to the flour mix, along with other spices, to season the chicken. This flour coating helps to create a crunchy texture when fried. The chicken is typically shallow-fried or deep-fried at temperatures ranging from 350°F to 375°F for a short time, usually around 2 to 5 minutes, until golden brown.
The type of paprika used can vary. Regular, sweet paprika is often chosen, but smoked paprika can also be used to add a smoky flavour dimension. The amount of paprika added can be adjusted to taste, but typically, recipes call for around 1 teaspoon of paprika per pound of chicken.
In addition to its role in the flour coating, paprika can also be used in other ways when preparing popcorn chicken. Some recipes suggest mixing paprika with Parmesan cheese, salt, and pepper, and then sprinkling this mixture over the cooked popcorn chicken. This adds a cheesy, spicy dimension to the dish.
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White pepper
When purchasing white pepper, it is important to look for a creamy white colour, uniform size, and no visible specks of grey or black. It is also beneficial to check for a mention of origin on the label. Once you have a jar, you can add it to various dishes such as marinades, soups, stews, and stir-fries. It pairs particularly well with pork and brings an earthy heat to any meal.
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Garlic powder
In one recipe, the chicken pieces are marinated in a mixture of garlic, salt, and pepper before being coated in flour and dipped in a batter made with egg and soy sauce. The chicken is then fried until golden brown, resulting in a crispy texture. Another recipe suggests baking the chicken after coating it in a mixture of garlic powder, cornflakes, parmesan, paprika, salt, and pepper. This method produces a crunchy texture without the need for frying.
When making popcorn chicken, the choice between frying and baking depends on the desired texture and convenience. Frying results in a crispier exterior, while baking is considered a healthier alternative that still delivers a crunchy texture.
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