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CHINESE FIVE SPICE POPCORN CHICKEN
This eats like something you’d get from a late-night street stall — crunchy chicken, glossy sauce, noodles soaking up everything.
Course: Main Course
Cuisine: Chinese
Keyword: chicken, chinese, family dinner, FIVESPICE
Author: jacksmeatshack
Ingredients
For the Popcorn Chicken
  • 600 g boneless skinless chicken thighs
  • 1 tsp Chinese five spice
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 egg
  • 3 tbsp cornflour
  • 3 tbsp plain flour
  • Neutral oil for shallow frying
For the Sticky 5-Spice Glaze
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 2 tbsp honey or soft brown sugar
  • 1 tsp Chinese five spice
  • 1 tsp rice vinegar
  • 1 clove garlic finely grated
  • 1 tsp grated ginger
  • For the Noodles
  • 250 g fresh egg noodles
  • 1 tbsp sesame oil
  • 1 tsp chilli oil optional but recommended
To Finish
  • Spring onions finely sliced
  • Sesame seeds
  • Optional: crispy chilli oil
Instructions
  1. Preheat the grill to 200°c and set up for two zone cooking.
  2. Cut chicken thighs into chunky bite-size pieces (slightly bigger than popcorn size).
  3. Mix five spice, white pepper and salt.
  4. Set up your dredging station (station 1: seasonings, station 2: whisked egg, station 3: cornflour and flour mixed together).
  5. Toss the chicken in seasoning, then coat with egg, followed by cornflour + flour mixture.
  6. Place a cast-iron pan or heavy frying pan over direct heat and add a shallow layer of oil to the pan.
  7. Fry chicken in batches for 3–4 mins, turning until golden and crisp.
  8. Discard excess oil and move cooked chicken to indirect zone to stay warm.
  9. Make the sticky glaze, placing all the ingredients in a large saucepan (as eventually all ingredients will be added), place over direct heat and bring to a rapid simmer.
  10. Let it bubble for 1–2 mins until glossy and thick.
  11. Put the the popcorn chicken back into the glaze sauce pan and toss hard until every piece is sticky and lacquered.
  12. Add cooked noodles straight into the pan with sesame oil and chilli oil.
  13. Toss through the sauce and chicken until everything is coated and glossy.
  14. Remove the dish from the heat and plate up.
  15. Scatter spring onions, sesame seeds and a spoon of crispy chilli oil.
  16. Serve immediately.