Crispy Taiwanese Popcorn Chicken (Yan Su Ji)

In a medium bowl, combine the chicken pieces with soy sauce, five-spice powder, white pepper, and minced garlic. Mix well and let marinate for at least 15 minutes at room temperature.

In a separate shallow dish, combine the tapioca starch and all-purpose flour. Dredge each marinated chicken piece thoroughly in the starch-flour mixture, ensuring it is fully coated. Gently shake off any excess.

Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 3-4 minutes per batch, or until the chicken is golden brown and cooked through.

Using a slotted spoon, remove the fried chicken from the oil and transfer it to a wire rack set over a paper towel-lined baking sheet to drain excess oil.

Immediately sprinkle the hot popcorn chicken generously with the Taiwanese fried chicken seasoning. Toss gently to ensure even coating.

Serve hot and enjoy your crispy Taiwanese Popcorn Chicken.