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Taiwanese Popcorn Chicken

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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.

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

  1. Cut the chicken thighs into small, bite-sized pieces and place them in a large mixing bowl.
  2. Add soy sauce, rice wine, minced garlic, five-spice powder, white pepper, sugar, and salt. Mix thoroughly to coat evenly.
  3. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
  4. Spread sweet potato starch in a shallow dish. Dredge each piece of chicken, pressing gently so the starch adheres well.
  5. Heat oil in a deep pot or heavy skillet to 350°F (175°C).
  6. Fry the chicken in batches for 3–4 minutes until golden brown and crisp. Remove and drain on paper towels.
  7. Increase oil temperature to 375°F (190°C) and fry again for 1–2 minutes for extra crispiness. Remove and drain.
  8. Carefully fry Thai basil leaves in the hot oil for 5–10 seconds until crisp. Remove immediately.
  9. 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

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