Air Fryer Taiwanese Popcorn Chicken

For the chicken marinade:

• 1 1/2 lb boneless, skinless chicken thighs
• 3 tbsps low sodium tamari (or light soy sauce)
• 1 1/2 tsps Chinese five spice
• 2 tbsps Shaoxing wine
• 2 tsps coconut sugar
• 1 tsp white pepper
• 3/4 tsp kosher salt

For serving:

• 1/2 tsp Sichuan peppercorns (optional, but very good)
• 1/2 tsp white pepper
• 1/2 tsp Chinese five spice

For the Thai Basil dip: 

• 1/2 cup mayonnaise
• 1/2 tsp lime juice
• 1 small clove garlic
• 1 bunch Thai basil (about 25-30 leaves)

For the coating:

• 1 cup potato starch
• 1 tsp garlic powder
• 1/2 tsp Chinese five spice
• 1 tsp white pepper
• 1/2 tsp kosher salt
• avocado oil spray
• remaining Thai basil leaves (about 20-25 leaves)
  

For the chicken marinade:

1. Place the chicken on a cutting board and chop into bite sized pieces and transfer into a large bowl.
2. To the bowl with the chicken, add the tamari, Chinese five spice, Shaoxing wine, sugar, white pepper and salt. Mix to combine, seal and refrigerate overnight, or for at least two hours.

For serving:

1. In a small skillet over medium-low heat, toast the Sichuan peppercorns until fragrant, about two to three minutes, stirring often to avoid burning. Transfer to a coffee grinder (or mortar and pestle) and pulse to grind.
2. Mix the peppercorns with 1/2 tsp white pepper and 1/2 tsp Chinese five spice and set aside.

For the Thai basil dip:

1. Spoon the mayonnaise, lime juice, garlic clove and about half of the Thai basil leaves into a food processor (or the standing cup for an immersion blender). Process until just blended and combined.

For cooking:

1. When ready to cook, pour the starch into a large bowl along with all other coating ingredients from the garlic powder to the salt.
2. Preheat the air fryer to 400ºF.
3. Remove a few chicken pieces from the marinade and transfer to the bowl with the coating and toss well, being sure to coat on all sides. Tap off any excess and place in the basket of the air fryer. Arrange chicken pieces in the air fryer in a single layer, do not overlap. Work in batches.
4. Spray generously with avocado oil and bake for 12 to 13 minutes, removing halfway through and spraying with more oil as needed on any floury pieces of chicken. You don't need to flip the pieces.
5. Once all the chicken is done, reduce the temperature to 390ºF and add the remaining Thai basil leaves to the air fryer and spray with oil. Bake for one to two minutes, until crispy.
6. Immediately toss the hot popcorn chicken in the peppercorn/five spice mixture and then add the basil leaves and lightly toss to combine.
7. Serve with Thai basil dip and enjoy!