The video is a recipe tutorial for Taiwanese-style popcorn chicken, also known as "julienne" chicken. The recipe begins with making a Chinese salt and pepper mixture by toasting and grinding citron and white peppercorns. Then, chicken breast is marinated in a mixture of soy sauce, salt, five-spice powder, garlic, ginger, onion powder, and orange juice. The chicken is then coated in sweet potato starch, which is a gluten-free alternative to breadcrumbs, and deep-fried in batches until crispy. Fresh Thai basil is added to the oil for a few seconds to give it a fragrant flavor. The popcorn chicken is served with the Chinese salt and pepper mixture and can be made spicy by adding chili flakes. The recipe is a popular street food in Taiwan and can be made at home with a few simple ingredients.
Here are the key facts extracted from the text:
1. The recipe is for Taiwanese-style popcorn chicken.
2. The dish requires making a Chinese salt and pepper mix called "julienne."
3. The mix is made with two types of peppercorns: citron peppercorns and white peppercorns.
4. Citron peppercorns have a numbing effect and tingle the tongue.
5. White peppercorns are spicier than black peppercorns and have a longer-lasting aroma and flavor.
6. The recipe uses 2 tablespoons of citron peppercorns and 1 tablespoon of white peppercorns.
7. The peppercorns are toasted in a cast-iron skillet over low heat.
8. The peppercorns should not be burned, as this will give them a bitter taste.
9. The salt used in the recipe is baked in the oven to evaporate any moisture.
10. The chicken used in the recipe is 500 grams of boneless chicken breast, cut into small pieces.
11. The chicken is marinated in a mixture of soy sauce, salt, five-spice powder, garlic, ginger, onion powder, flour, egg white, and orange juice.
12. The marinade includes a secret ingredient: fresh orange juice, which adds moisture and helps to tenderize the meat.
13. The chicken is coated in sweet potato starch, which is gluten-free and helps to create a crunchy outside layer.
14. The sweet potato starch is applied in batches, and the chicken is left to sit for 10-15 minutes to allow the coating to bind.
15. The chicken is deep-fried in oil at 350°F (175°C) in batches, to prevent crowding the wok.
16. The basil used in the recipe is Thai basil, which has a more intense smell than Italian sweet basil.
17. The basil is added to the wok quickly, and the heat is turned off to prevent burning.
18. The chicken is served with a sprinkle of Chinese salt and pepper, and chili flakes can be added for extra spice.
19. The recipe can be made gluten-free by using cornstarch or regular potato starch instead of sweet potato starch.