If you've dabbled in the FoodTok sphere (haven't we all?), chances are you've come across Tiffy Chen, aka @tiffycooks. The Taiwan-born foodie has garnered quite a following (3.2 million strong on the clock app and 1.8 millionon IG!) over the past few years, sharing easy recipes and drool-worthy cooking videos with her hungry community. Her bread and butter? Dishesinspired by Taiwanese cuisine.
And because people have been begging for more, Tiffy has been working on a cookbook for the past three(!!!) years calledTiffy Cooks(we love a self-titled album), out February 27th,which features her greatest hits and somesoon-to-be new favorites. Now, according to Tiffy, if there's one recipe in the book you must make, it's her popcorn chicken—a crispy, tender, and perfectly-poppable entréesure to please everyone in your squad, whether that be your fam or some dinner party guests.
"Many people are introduced to Taiwanese food through trying popcornchicken and bubble tea. This combination is the main thing that people willgo for at night markets—it’s impossible to say no to popcorn chicken becauseit smells so good!" she says in the book, which we got a sneak preview of."I don't mean to brag, but my dad, who is a self-proclaimed expert in nightmarket food, says that my popcorn chicken tastes even better than the onesyou can get there!"
Say less, right?!Because she's the best, Tiffy isletting us share the popcorn chicken recipe with you right here, right now, before the book drops next week (we are not worthy!!!). And if you have plans to cook dinner anytime soon, you're gonna want toscroll down for the deets.
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- Yields:
- 4 serving(s)
Ingredients
For the chicken...
- 1 lb.
skin-on chicken thighs, cut into 1-inch cubes
- 3 tbsp.
rice wine (optional)
- 2 tbsp.
light soy sauce
- 2 tbsp.
minced garlic
- 1 tbsp.
five-spice powder
- 3 tbsp.
rice flour
- 1
large egg, beaten
- 2 c.
tapioca starch
- 2 c.
canola oil, for frying
- 2 c.
fresh Thai basil leaves
For the spice mixture...
- 1/2 tsp.
hot paprika
- 1/2 tsp.
five-spice powder
- 1/4 tsp.
garlic powder
- 1/4 tsp.
chili powder
- 1/4 tsp.
ground white pepper
pinch of salt
Directions
STEP 1
Marinate the chicken: In a large bowl, combine the chicken with the rice wine (if using), light soy sauce, garlic, and five-spice powder. Massage the chicken until it is well-coated. Cover the bowl and let the chicken marinate for 20 minutes at room temperature.
STEP 2
Meanwhile, make the spice mixture: Stir together the paprika, five-spice powder, garlic powder, chili powder, white pepper, and salt in a small bowl. Set aside.
STEP 3
Coat and fry the chicken: After 20 minutes, add the rice flour and egg to the chicken mixture. Mix until every piece of chicken is thoroughly coated. You want a wet batter consistency.
STEP 4
Add the tapioca starch and toss to coat the chicken well. Let sit for 5 to 7 minutes in the bowl to prevent the coating from falling off during frying.
STEP 5
When you are ready to fry the chicken, heat the canola oil in a large pot over medium-high heat until it reaches 350°F / 180°C on a deep-frying thermometer. Add the basil leaves to the hot oil and fry for 30 seconds to 1 minute, until crispy. Using a spider or slotted spoon, remove the basil and set aside on a large plate lined with paper towel to absorb excess oil.
STEP 6
Working in batches, carefully place the chicken in the hot oil and fry for 4 to 5 minutes, until golden brown. Using the spider, transfer the chicken to a large plate.
STEP 7
When all the chicken has been fried, increase the heat to high until the oil reaches 380°F/195°C on a deep-frying thermometer. Working in batches, return the fried chicken to the hot oil and fry for 30 seconds. Add the fried basil and fry for another 30 seconds.
STEP 8
Transfer to a large plate. Sprinkle with the seasoning mixture. Serve immediately.
Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours: A Cookbook by Tiffy Chen
Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours: A Cookbook by Tiffy Chen
Salivating yet? I know I am. (*Grabs bubble tea to wash it down.*) If you're looking for more Tiffy-approved recipes, I would highly recommend grabbing a copy of Tiffy Cooks, which—good news!—is available for pre-order now, before it hits shelves on February 27th.
The book comes locked and loaded with 88 easy recipes inspired by her life, travels, and family. Highlights include sesame chicken rice, garlic and scallion lobster, and braised sticky pork belly, along with plenty of bao, dumpling, and wonton options. Y-U-M. And if that's not enough, you can always follow Tiffy on social, @tiffycooks. Just try not to drool on your phone.
Reprinted with permission from Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours. by Tiffy Chen. Copyright © 2024 by Yin Chu Chen and Tokytiffy Consulting Ltd. Photographs copyright © 2024 by Ching Ying Wong. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
Hannah Chubb
Lifestyle Editor
Hannah Chubb is the lifestyle editor at Cosmopolitan, covering all things home, travel, food, health, career, and more. She spends pretty much every hour of every day curating the internet for the best new products, trends, and travel destinations. You can typically find her looking for houses she can’t afford on Zillow or Airbnb, planning her next meal before she gets to the restaurant, or taking all of the Justin Bieber classes over and over and over again on Peloton. Follow her on Instagram.
