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Taiwanese Popcorn Chicken

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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.

Ingredients

  1. 1 lb boneless chicken thighs, cut into bite-sized pieces
  2. 2 tablespoons soy sauce
  3. 1 tablespoon Shaoxing wine or rice wine
  4. 2 cloves garlic, minced
  5. 1/2 teaspoon five-spice powder
  6. 1/4 teaspoon white pepper
  7. 1/2 teaspoon sugar
  8. 1/4 teaspoon salt
  9. 1 egg, beaten
  10. 1 cup potato starch or sweet potato flour (for coating)
  11. Fresh Thai basil leaves (about 1 cup, loosely packed)
  12. 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.

  1. 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).
  2. Heat oil in a deep pan or wok to 350°F (175°C).
  3. Dip marinated chicken pieces into beaten egg, then dredge in potato starch until fully coated.
  4. Fry chicken in small batches for 3–4 minutes until golden and crispy. Drain on paper towels.
  5. Quickly fry basil leaves for 5–10 seconds until crisp (be careful as they may splatter). Drain.
  6. Mix optional seasoning spices and sprinkle over hot chicken. Toss with crispy basil.
  7. 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

Find it online: https://thefamilycooking.com/taiwanese-popcorn-chicken/