Get the recipe: https://nyti.ms/2Z5hMXG Sue Li, a food stylist and recipe developer, is in the NYT Cooking studio kitchen today showing us how to make her Taiwanese Popcorn Chicken with Fried Basil. The fried chicken, flavored with five-spice powder, white pepper and Sichuan peppercorns, is a staple in the night markets of Taiwan, where it's served in paper bags with wooden skewers. ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food thats fit to eat (yes, its an official New York Times production).
