Taiwanese Popcorn Chicken!

Sunday ended up being the dinner we planned for Saturday. Ever since the son told me about the AMAZING popcorn chicken he ate at Mr Go’s café / restaurant in Wellington, I had to try it for myself. And yes, it was beyond delicious. We started experimenting to make it at home, and found a pretty good recipe. Even with a recipe at hand though, it took us several attempts to make a foolproof tempura batter (we had the best results using chilled sparkling water with ice cubes), to find the optimum size for the chicken pieces, and to heat the oil to the correct temperature. We reckon we’ve got it right now, but this was probably the sixth or seventh time we’ve cooked it.

This is the recipe: https://www.allrecipes.com/recipe/263930/popcorn-chicken-taiwanese/

We prefer to use chicken tenderloins though, rather than thighs, as they are easier to chop into regular sized pieces. I agree that thigh meat gives the best taste and texture, but trimming the thighs is a pain in the butt. For me, anyway