Why You’ll Love Taiwanese Popcorn Chicken Recipe
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Extra crispy texture thanks to sweet potato starch
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Juicy, flavorful chicken infused with garlic and five-spice
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Simple ingredients with authentic street food flavor
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Perfect as a snack, appetizer, or main dish
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Easy to customize with spice levels and seasonings
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Restaurant-quality results made right in your kitchen
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken thighs
soy sauce
rice wine
garlic, minced
five-spice powder
white pepper
sugar
salt
sweet potato starch
fresh Thai basil leaves
oil for frying
Directions
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Cut the chicken thighs into small, bite-sized pieces and place them in a large mixing bowl.
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Add soy sauce, rice wine, minced garlic, five-spice powder, white pepper, sugar, and salt. Mix thoroughly to ensure every piece is well coated.
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Cover and let the chicken marinate for at least 30 minutes. For deeper flavor, marinate up to 2 hours in the refrigerator.
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Spread sweet potato starch in a shallow dish. Dredge each piece of marinated chicken, pressing gently so the starch adheres well.
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Heat oil in a deep pot or heavy skillet to 350°F (175°C).
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Fry the chicken in batches to prevent overcrowding. Cook for 3 to 4 minutes until golden brown and crisp. Remove and drain on paper towels.
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Increase the oil temperature to 375°F (190°C) and fry the chicken again for 1 to 2 minutes for extra crispiness. Remove and drain.
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Carefully add fresh Thai basil leaves to the hot oil and fry briefly until crisp, about 5 to 10 seconds. Remove immediately.
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Toss the fried chicken with the crispy basil and serve hot.
Servings and timing
Servings: 4
Preparation time: 15 minutes
Marinating time: 30 minutes
Cooking time: 15 minutes
Total time: About 1 hour
Variations
Spicy version: Add chili powder, cayenne pepper, or crushed red pepper flakes to the marinade for added heat.
Garlic-forward option: Increase the garlic in the marinade and sprinkle fried garlic pieces over the finished chicken.
Air fryer method: Lightly spray coated chicken pieces with oil and cook in a preheated air fryer at 375°F (190°C) for 12 to 15 minutes, shaking halfway through.
Oven-baked alternative: Bake on a wire rack over a baking sheet at 400°F (200°C) for 20 to 25 minutes, flipping halfway through for even crispiness.
Lighter protein swap: Substitute chicken breast for thighs if you prefer a leaner cut, keeping in mind thighs remain juicier when fried.
Storage/Reheating
Storage: Place leftover chicken in an airtight container and refrigerate for up to 3 days.
Reheating: For best results, reheat in an oven or air fryer at 375°F (190°C) for 5 to 8 minutes until heated through and crispy again. Avoid microwaving, as it can soften the coating.
Freezing: Freeze cooked chicken in a single layer until solid, then transfer to a freezer-safe container. Reheat directly from frozen in the oven or air fryer until hot and crisp.
FAQs
What gives Taiwanese Popcorn Chicken its signature texture?
Sweet potato starch creates a light, airy, and extra-crispy coating that is distinct from flour or cornstarch.
Can I skip the marinating step?
Marinating is highly recommended because it infuses the chicken with deep flavor. Skipping it will result in a milder taste.
Why is five-spice powder important?
Five-spice powder adds warmth and complexity, giving the chicken its traditional Taiwanese flavor profile.
Can I use chicken breast instead of thighs?
Yes, chicken breast works well, though thighs are preferred for their tenderness and juiciness.
Is double frying necessary?
Double frying is optional but helps achieve a crunchier exterior.
How do I keep the coating from falling off?
Make sure the chicken is well coated in starch and allow it to rest for a few minutes before frying to help the coating adhere.
Can I make this recipe gluten-free?
Yes, simply use gluten-free soy sauce or tamari.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
How do I know when the oil is at the right temperature?
A kitchen thermometer is best. If you don’t have one, a small piece of chicken should sizzle immediately when added to the oil.
What can I serve with Taiwanese Popcorn Chicken?
It pairs well with steamed rice, pickled vegetables, or a light cucumber salad.
Conclusion
Taiwanese Popcorn Chicken delivers bold flavor, irresistible crunch, and juicy tenderness in every bite. With its fragrant spices and crispy basil finish, this homemade version captures the spirit of Taiwanese street food while being simple enough to prepare in your own kitchen. Whether served as a snack, appetizer, or main dish, it’s guaranteed to impress family and friends alike.
Taiwanese Popcorn Chicken
Taiwanese Popcorn Chicken is a crispy, golden fried street food favorite made with juicy marinated chicken, coated in sweet potato starch, and finished with fragrant crispy Thai basil for an irresistible crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Taiwanese
- Diet: Low Lactose
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 3 cloves garlic, minced
- 1 teaspoon five-spice powder
- ½ teaspoon white pepper
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup sweet potato starch
- 1 cup fresh Thai basil leaves
- Vegetable oil, for frying
Instructions
- Cut the chicken thighs into small, bite-sized pieces and place them in a large mixing bowl.
- Add soy sauce, rice wine, minced garlic, five-spice powder, white pepper, sugar, and salt. Mix thoroughly to coat evenly.
- Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- Spread sweet potato starch in a shallow dish. Dredge each piece of chicken, pressing gently so the starch adheres well.
- Heat oil in a deep pot or heavy skillet to 350°F (175°C).
- Fry the chicken in batches for 3–4 minutes until golden brown and crisp. Remove and drain on paper towels.
- Increase oil temperature to 375°F (190°C) and fry again for 1–2 minutes for extra crispiness. Remove and drain.
- Carefully fry Thai basil leaves in the hot oil for 5–10 seconds until crisp. Remove immediately.
- Toss fried chicken with crispy basil and serve hot.
Notes
- Double frying creates a crispier exterior but is optional.
- Use gluten-free soy sauce or tamari for a gluten-free option.
- Do not overcrowd the pan when frying to maintain oil temperature.
- Reheat in an oven or air fryer to maintain crispiness.
- Chicken thighs provide juicier results than chicken breast.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
