THE PEPPER-DUST CLUSTERS

(Our Play on Taiwanese Popcorn Chicken)

THE PEPPER-DUST CLUSTERS

Ingredients: 500g Chicken thighs (cut into 2cm clusters), 1 tbsp Soy sauce, 1 tbsp Rice wine, 1 tsp Garlic paste, 2 tsp Five-spice powder, 1 tsp White pepper, 1 tsp Sugar, 50g Potato starch, Handful of fresh Thai Basil, Szechuan pepper-salt...

Ingredients

  • 500g Chicken thighs (cut into 2cm clusters)
  • 1 tbsp Soy sauce
  • 1 tbsp Rice wine
  • 1 tsp Garlic paste
  • 2 tsp Five-spice powder
  • 1 tsp White pepper
  • 1 tsp Sugar
  • 50g Potato starch
  • Handful of fresh Thai Basil
  • Szechuan pepper-salt

Cooking Method

  1. The Coat Marinate chicken in soy and aromatics for 20 minutes; toss in potato starch until every cluster is dry and white.
  2. The Bloom Add a tiny 15ml splash of water to the leftover marinade and spices; whisk to form a sticky slurry for the final dusting.
  3. The Scorch Deep fry at 180°C for 4 minutes until golden; toss in the basil leaves for the last 30 seconds until crispy.
  4. The Finish Drain and immediately dust with the white pepper-salt mix for a sharp aromatic hit.

Cuisine: Asian

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