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SVSU logo on a blue tessellated background with

Picture of Chinling Thomas who will teach a cooking class

Chinling Thomas was born in Taipei, Taiwan and came to the United States 8 years ago to develop Ming Chuan University's branch campus at SVSU. She is a passionate foodie who loves to cook all types of Asian food. She is an avid traveler who believes that food is the key to understanding culture.

Chinling currently operates her own photography business ( and continues to teach English at Ming Chuan University in Michigan.

Michigan Wedding Photographer | Chinling Photography

Cooking with Chinling

Gather your ingredients and cook along with Chinling!

--- 1 ½ lbs boneless skinless chicken thighs
--- oil
--- 2-3 garlic cloves, minced
--- ½ tbs sugar
--- 1 tbs soy sauce
--- ½ tbs rice wine** (optional)
--- ¼ tsp five spice powder** (optional or use black/white pepper to taste)
--- ¼ white or black pepper
--- 1 tsp ginger, grated (optional)
--- 1 egg
--- 2-3 cups sweet potato starch**
To serve:
--- Leaves from 1 bunch of fresh Thai basil**
--- Salt and white pepper to taste
**Collect special ingredients from the Asian Market in Saginaw.
--- Tai basil
--- 5-spice powder
--- Rice wine
--- Sweet potato starch

Taiwanese popcorn chicken photo

***Prep. Your chicken and mix your marinade the night before or at least 30 minutes before the demo***
1)) Cut the chicken into 1-inch chunks and put in a bowl
2)) Make the marinade in a separate bowl
3)) Mix the chicken and marinade together in one bowl
---Refrigerate the chicken/marinade the night before or at least 30 minutes before the demo
4)) Coat the chicken/marinade mix
---Place one egg in one bowl
---Place the sweet potato starch in another
----Dip the chicken first in the egg mixture then in the starch
5)) Fry the chicken
--- Use a long-handled slotted spoon or a spider strainer for deep frying
--- Fry with oil in a pan
6)) Toss with salt and white pepper to taste, once fried
7)) Fry the basil then serve with the chicken
Feel free to ask questions during the cooking class!

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8:00 a.m. to 4:30 p.m.