I find it hard to go wrong with popcorn chicken in any culture. I love me some Popeye’s and KFC here in America. But a while ago, I had a sudden craving for the Taiwanese version: 鹽酥雞. Usually you can get a hot serving in a paper bag at any boba place. The addition of Asian flavors like ginger and rice wine in the marinade make this type of popcorn chicken much more flavorful.
Mom didn’t normally make this dish since it’s more of a snack you can easily buy. Therefore, I borrowed a recipe from Kirbie Cravings.
It took some time to prep and cook but it turned out pretty close to what you’d find in Taiwan.