Recipes

Spicy Popcorn Chicken Mango Boom Combo

by StudioLink Recipe.
June 26, 2026
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Made by Julia

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This spicy popcorn chicken is crispy, juicy, and full of bold flavor thanks to a savory marinade, craggy starch coating, and warm five-spice seasoning. Fried basil adds a fragrant crunch, while sweet Thai chili sauce brings the perfect glossy, sweet-heat finish for dipping.

Ingredients:

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  •   2 lb chicken thighs (cu into bite-sized pieces)
  •   2 tbsp soy sauce
  •   1 tbsp shaoxing wine
  •   1 tsp five spice powder
  •   1 tsp salt
  •   2 egg whites
 
For Coating & Frying
  •   1 cup cornstarch (for coating)
  •   2 cups coarse sweet potato starch (for coating)
  •   vegetable oil (for frying)
  •   basil (for frying)
 
For Seasoning After Frying & Dipping
  •   2 tsp five spice powder
  •   2 tsp garlic salt
  •   2 tsp garlic powder
  •   1 tsp cayenne pepper
  •   1 tsp white pepper
  •   2 tsp sugar
  •   sweet Thai chili sauce (for dipping)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. In a large bowl, combine the chicken thighs, soy sauce, Shaoxing wine, five spice powder, salt, and egg whites. Mix until the chicken is evenly coated, then marinate for at least 30 minutes.
  2. Add the cornstarch to the marinated chicken and mix until combined.
  3. Pour the coarse sweet potato starch onto a separate plate. Coat each piece of chicken in the starch, pressing lightly to create craggy edges for maximum crunch.
  4. Heat the vegetable oil to 350°F in a large pot.
  5. Carefully fry the basil leaves for 10–15 seconds, or until crisp. Remove and set aside.
  6. Fry the chicken in batches for 4–5 minutes, or until golden brown and fully cooked.
  7. Remove the chicken, then double fry it at a slightly higher temperature for about 30 seconds to make it extra crispy. Transfer to a wire rack or paper towel-lined plate.
  8. In a small bowl, combine the five spice powder, garlic salt, garlic powder, cayenne pepper, white pepper, and sugar.
  9. While the chicken is still hot, toss it with the seasoning blend and fried basil until evenly coated.
  10. Serve immediately with sweet Thai chili sauce for dipping.

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