Why You’ll Love This Recipe
This recipe delivers restaurant-style popcorn chicken right in your own kitchen. The marinade infuses the chicken with savory and slightly sweet flavors, while the coating stays super crispy thanks to potato starch or sweet potato flour. Fresh basil adds an authentic touch and an aromatic finish. Perfect for game nights, parties, or simply satisfying a craving for crispy fried chicken.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless chicken thighs (preferred for juiciness)
- Soy sauce
- Shaoxing wine or rice wine
- Garlic (minced)
- Five-spice powder
- White pepper
- Sugar
- Salt
- Potato starch or sweet potato flour (for coating)
- Egg (for binding)
- Fresh Thai basil leaves
- Oil (for frying)
Optional seasoning mix for finishing:
- White pepper
- Five-spice powder
- Chili powder
Directions
- Cut chicken thighs into bite-sized pieces.
- In a bowl, mix soy sauce, Shaoxing wine, garlic, five-spice powder, white pepper, sugar, and salt. Add chicken pieces and marinate for at least 30 minutes (up to overnight).
- Heat oil in a deep pan or wok to 350°F (175°C).
- Toss marinated chicken in beaten egg, then dredge in potato starch until well coated.
- Fry chicken in small batches for 3–4 minutes until golden brown and crispy. Remove and drain on a paper towel.
- Quickly fry fresh basil leaves for a few seconds until crisp (stand back as they may splatter).
- Sprinkle fried chicken with optional seasoning mix and toss with crispy basil.
- Serve hot.
Servings and timing
This recipe makes about 4 servings.
Preparation time: 15 minutes (plus marinating time)
Cooking time: 20 minutes
Total time: 35 minutes (plus marinating)
Variations
- Make it spicy by adding extra chili powder or crushed red pepper to the marinade.
- Use chicken breast instead of thighs for a leaner option.
- Bake or air-fry instead of deep-frying for a lighter version.
- Add sesame seeds for extra crunch and flavor.
- Serve with a dipping sauce like sweet chili, garlic mayo, or spicy sriracha.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) for 8–10 minutes to restore crispiness. Avoid microwaving, as it makes the coating soggy.
FAQs
What makes Taiwanese popcorn chicken different from regular popcorn chicken?
It’s seasoned with Asian spices, fried with potato starch for extra crunch, and often paired with fried basil leaves.
Can I use cornstarch instead of potato starch?
Yes, but potato starch or sweet potato flour gives a crispier, more authentic texture.
Do I need to use basil?
Yes, fresh Thai basil is traditional and adds a fragrant aroma, but you can skip it if unavailable.
Can I air-fry this recipe?
Yes, coat chicken well with oil spray and air-fry at 400°F (200°C) for 12–15 minutes, flipping halfway.
What oil is best for frying?
Neutral oils like canola, vegetable, or peanut oil work well.
Can I make it gluten-free?
Yes, use gluten-free soy sauce and potato starch.
Should I double-fry the chicken?
Double-frying makes it extra crispy, though a single fry is often enough.
Can I use chicken breast?
Yes, but chicken thighs are juicier and more traditional.
How do I make the seasoning powder?
Mix white pepper, five-spice powder, and chili powder, then sprinkle over hot chicken.
Can I marinate the chicken overnight?
Yes, longer marinating enhances the flavor.
Conclusion
Taiwanese popcorn chicken is crispy, juicy, and full of bold flavors that make it a standout snack or appetizer. With its crunchy coating, fragrant basil, and savory spice mix, this dish brings authentic night-market vibes right to your table. Whether fried, baked, or air-fried, it’s a crowd-pleasing recipe you’ll come back to again and again.
PrintTaiwanese Popcorn Chicken
Taiwanese popcorn chicken is a crispy, juicy street food favorite featuring marinated bite-sized chicken, coated in potato starch and fried until golden, then tossed with fragrant fried basil and savory spices. It’s bold, crunchy, and totally addictive.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus marinating time)
- Yield: 4 servings
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Taiwanese
- Diet: Halal
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or rice wine
- 2 cloves garlic, minced
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon white pepper
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup potato starch or sweet potato flour (for coating)
- Fresh Thai basil leaves (about 1 cup, loosely packed)
- Oil for frying
Optional seasoning mix:
- 1/4 teaspoon white pepper
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon chili powder
Instructions
Cut chicken into bite-sized pieces and place in a bowl.
- Add soy sauce, Shaoxing wine, garlic, five-spice powder, white pepper, sugar, and salt. Mix well and marinate for at least 30 minutes (up to overnight in the fridge).
- Heat oil in a deep pan or wok to 350°F (175°C).
- Dip marinated chicken pieces into beaten egg, then dredge in potato starch until fully coated.
- Fry chicken in small batches for 3–4 minutes until golden and crispy. Drain on paper towels.
- Quickly fry basil leaves for 5–10 seconds until crisp (be careful as they may splatter). Drain.
- Mix optional seasoning spices and sprinkle over hot chicken. Toss with crispy basil.
- Serve hot and enjoy!
Notes
- Double-fry the chicken for an even crispier texture.
- Use chicken breast if you prefer a leaner cut.
- Make it spicy by increasing chili powder in the seasoning.
- Air-fry for a healthier version (spray well with oil).
- Pair with sweet chili sauce or garlic mayo for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg
