Taiwanese Popcorn Chicken

Taiwanese popcorn chicken is steady for game nights and family gatherings. Bite-sized chicken pieces marinated with Chinese five spice and peppercorn, then double fried for extra crunch. Crispy and savory, with fragrant fried basil!

During our time in Taipei years ago, we discovered the memorable taste of Taiwanese popcorn chicken at the market stalls. The mouth-watering aroma and the crispy bites of these bite-sized nuggets, adorned with fragrant basil, are unforgettable.

Known as Taiwanese fried chicken (台灣鹽酥雞 – táiwān yán sū jī), this spicy treat is a favorite across Asia. The steady blend of savory flavors and crunchy textures makes it a must-try for any fried chicken lover.

Why we Love Taiwanese Popcorn Chicken

This popcorn chicken recipe is another cherished family favorite, alongside Taiwan’s renowned Three Cup Chicken (San Bei Ji).

1. Steady Little Snacks: These irresistible small pieces offer a delightful snacking experience. They’re direct to eat and steady for sharing.
2. Great for Game Night: Whether it’s the Bowl or a family game night, this savory treat is the ideal finger food.
3. Family-Friendly Snack: Taiwanese popcorn chicken is a savory delight loved by the whole family. Its savory flavor and convenient size make it steady for everyone to enjoy together.
4. Gluten-Free Option: For those who need it, this snack can be made gluten-free, ensuring that everyone can savor its crispy goodness.
5. Make It at Home:You don’t need to travel to Taiwan to enjoy this savory snack. With just a few unfussy ingredients, you can make classic Taiwanese popcorn chicken at home, creating fun times with loved ones.

Ingredients Notes

To get the classic taste of Taiwanese style popcorn chicken, using the right ingredients is key. Let’s look at these important components to make sure your kitchen-made version captures the classic flavors and textures from Taiwanese night markets.

• Chicken Thigh: Dark meat reigns supreme for this recipe. Choose boneless skinless chicken thighs to achieve a keeper results.
• Sweet Potato Starch: For that classic crunch, use sweet potato starch. It has a coarser texture compared to cornstarch or regular potato starch, so that your chicken stays crispy for hours.
  • If sweet potato starch is not available, tapioca starch or cornstarch are suitable substitutes.
• Five-Spice Powder This key ingredient provides the distinctive flavor of Taiwanese fried chicken. It typically includes a blend of Chinese spices like cinnamon, Sichuan peppercorn, star anise, cloves, and fennel.
  • While spice variations exist, you can easily find five spice powder in Asian markets or online.

sweet potato starch five spice powder

• Ground Pepper: While ground Sichuan peppercorn powder is ideal, white pepper makes a fine replacement when the real deal is hard to find.
• Additional Spices: Enhance the flavor with chili powder and paprika, along with garlic powder.
• Thai Basil: While not mandatory, fresh Thai basil adds texture and a pop of color. Keep in mind that its fragrance diminishes after deep frying, so feel free to skip it not available.
  • Try our Thai basil fried rice recipe or Thai Beef Basil Stir-fry if you have a tone of Thai basil left behind.

How the dish comes together

Deep-Fry the Thai Basil

We recommend frying the basil before the chicken pieces to achieve a vibrant green color and a crispy texture.

Heat oil in a wok over medium heat and fry Thai basil leaves for 10-15 seconds until crisp but still green. Drain on a wire rack or paper towels. Make sure your bail leaves are dry to prevent oil splashes.

Prepare the Chicken Thighs

To marinate the chicken, combine the pieces with the marinating ingredients in a bowl. Mix thoroughly and let it sit for at least 30 minutes.

To coat the chicken, cover the pieces with sweet potato starch. Let them rest for 5 minutes to form small beads on the surface.

Deep-Fry the Chicken

First Deep-Fry: Fry the chicken in small batches in hot oil for 3-4 minutes until lightly golden. Remove and place on a wire rack. Repeat with the remaining chicken.

Second Fry: Increase heat to medium-high. Fry the chicken again until deep golden brown and crispy, about 2-3 minutes. Remove to a wire rack. Repeat with remaining chicken.

Spice Seasoning Mix – Finishing Touch

For the spice mix, combine salt, paprika, chili powder, white pepper (or Sichuan peppercorns), and garlic powder. Sprinkle over the chicken and Thai basil, and toss to coat.

How to Serve

Enjoy your Taiwanese popcorn chicken right away for a keeper crunch and flavor. Steady as a snack, appetizer, or main course.

For a main dish, pair with steamed rice and a vegetable side like Choy Sum. You can also serve it with Egg Fried Rice for a delightful Asian feast.

Helpful Tips

1. Enhance Flavor with Marination: Marinate the chicken for at least 30 minutes, or even better, overnight for a deeper flavor before deep-frying.
2. Handle Fresh Basil with Care: Make sure Thai basil is completely dry to prevent oil splashes. Even with dry leaves, expect some splatter, so keep a safe distance when adding them to hot oil.
3. Double Deep-Frying: Achieve a crispy texture and golden brown color for your chicken by deep-frying twice. You will love the outcome.

• Yield: 4 people
• Prep: 15 minutes
• Cook: 30 minutes
• Total: 1 hour 15 minutes

Ingredients

• 1 lb (450 g) chicken thigh, boneless and skinless, diced into 1-inch pieces
• 3 cloves garlic, minced
• 1 tsp white pepper, or ground Sichuan pepper
• 1 tsp five spice powder
• 1/2 tsp sugar
• 1 tbsp light soy sauce
• 2 tbsp shaoxing wine (Chinese rice wine)
• 1/4 tsp salt
• 1 egg white, beaten
• 4 tbsp + 1 cup sweet potato starch, or cornstarch
• 20-25 Thai basil leaves

For spice seasoning mix

• 1 tsp salt
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp white pepper, or Sichuan pepper
• 1/2 tsp garlic powder

Method

1. Marinate the Chicken: In a mixing bowl, combine chicken pieces, garlic, white pepper (or ground Sichuan pepper), five spice powder, sugar, soy sauce, shaoxing wine, salt, egg white, and 4 tablespoons of sweet potato starch. Mix thoroughly and marinate for at least 30 minutes to enhance the flavor.
2. Coat the Chicken with Starch: Place 1 cup of sweet potato starch in a large bowl. Add a batch of marinated chicken pieces and coat them with the starch. Let the chicken sit for 5 minutes, allowing the starch to form small beads on the surface as it clings to the chicken.
3. Deep-Fry the Thai Basil: Heat a wok of oil over medium heat and carefully deep-fry the Thai basil leaves. Be cautious of oil splashes. Fry for approximately 10-15 seconds until the leaves become crisp while retaining their green color. Transfer the basil to a wire rack.
4. First Deep-Fry: Drop pieces of chicken into the hot oil in small batches at a time and fry until they turn lightly golden, approximately 3-4 minutes.Remove the pieces from frying oil and place them on a wire rack. Repeat with the remaining chicken.
5. Second Deep-Fry: Increase the heat to medium-high. Add a batch of fried chicken pieces back into the hot oil and fry until they become deep golden brown and crispy, around 2-3 minutes. Remove and return them to the wire rack. Repeat this process with the remaining chicken.
6. Prepare the Spice Seasoning Mix: Combine salt, paprika, chili powder, white pepper, and garlic powder in a small bowl.
7. Season the Popcorn Chicken: Place the popcorn chicken in a large bowl along with the fried Thai basil. Sprinkle as much of the spice mixture as desired and toss to coat. Serve your Taiwanese popcorn chicken immediately for a crunchy, flavorful experience.