Taiwanese Popcorn Chicken, also known as “Yan Su Ji,” is a beloved street food that boasts crispy, flavorful bites of chicken seasoned with fragrant five-spice powder and Thai basil. This snack is a staple in Taiwan’s night markets, offering a delicious balance of crunch and juiciness in every bite. Perfect as a snack, appetizer, or even a main dish, this dish will satisfy your cravings for something savory and crispy.

Why You’ll Love This Recipe

Crispy and Flavorful – The double-frying technique ensures a super crispy coating while locking in the juiciness of the chicken.
Easy to Make – Simple ingredients and straightforward steps make it an easy homemade version of a popular street food.
Perfect for Sharing – Great for gatherings, parties, or as a fun snack for movie nights.
Customizable – Adjust the seasoning and spice levels to your preference.
Authentic Taste – Brings the bold, aromatic flavors of Taiwanese night markets to your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken thighs, boneless and skinless
Garlic
Soy sauce
Shaoxing wine or rice wine
White pepper
Five-spice powder
Cornstarch or sweet potato starch
Baking powder
Salt
Sugar
Egg
Oil (for frying)
Fresh Thai basil leaves

Directions

Marinate the Chicken: Cut the chicken into bite-sized pieces. In a bowl, combine the chicken with soy sauce, Shaoxing wine, minced garlic, white pepper, five-spice powder, salt, and sugar. Let it marinate for at least 30 minutes or up to 2 hours for more flavor.
Prepare the Coating: In a separate bowl, mix cornstarch and baking powder. Beat an egg and coat the marinated chicken pieces in it before dredging them in the starch mixture.
Heat the Oil: In a deep pot or pan, heat oil to 350°F (175°C).
First Fry: Fry the chicken pieces in batches for about 2-3 minutes until lightly golden. Remove and drain on a wire rack.
Second Fry: Increase the oil temperature to 375°F (190°C) and fry the chicken again for another minute until crispy and golden brown.
Crisp the Basil: Carefully fry Thai basil leaves for a few seconds until crispy. Remove and drain.
Serve: Toss the fried chicken with more white pepper or five-spice powder if desired. Serve hot with the crispy basil.

Servings and Timing

Servings: 4
Prep Time: 40 minutes (including marination)
Cook Time: 10 minutes
Total Time: 50 minutes

Variations

Spicy Version: Add chili powder or Sichuan pepper for extra heat.
Gluten-Free: Use tamari instead of soy sauce and cornstarch instead of sweet potato starch.
Air Fryer Method: Air fry at 375°F (190°C) for 15 minutes, shaking halfway through.
Baked Version: Bake at 400°F (200°C) for 20 minutes, flipping halfway.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in an air fryer at 350°F (175°C) for 5 minutes or in an oven at 375°F (190°C) for 10 minutes to retain crispiness. Avoid microwaving, as it can make the coating soggy.

FAQs

How do I get the crispiest coating?

Double-frying ensures a crispy texture. Using sweet potato starch also helps achieve a light and crunchy crust.

Can I use chicken breast instead of thighs?

Yes, but chicken thighs provide a juicier and more flavorful bite.

What oil is best for frying?

Use a neutral oil with a high smoke point, such as canola, peanut, or vegetable oil.

Can I make this ahead of time?

You can marinate the chicken in advance and store it in the fridge overnight. Fry just before serving for the best texture.

What can I serve with Taiwanese Popcorn Chicken?

It pairs well with bubble tea, steamed rice, or a side of pickled vegetables.

Is there a way to make it healthier?

Yes, you can bake or air fry instead of deep frying.

Why is Thai basil used in this recipe?

Thai basil adds a fragrant, slightly spicy aroma that enhances the overall flavor of the dish.

Can I use regular basil instead of Thai basil?

Thai basil is preferred for its unique flavor, but regular basil can be a substitute if needed.

How do I prevent the chicken from being greasy?

Drain the fried chicken on a wire rack instead of paper towels to prevent sogginess.

Can I freeze cooked popcorn chicken?

Yes, freeze in an airtight container for up to 2 months. Reheat in an air fryer or oven for best results.

Conclusion

Taiwanese Popcorn Chicken is a must-try recipe that brings the authentic flavors of night market street food straight to your kitchen. With its crispy, flavorful coating and aromatic Thai basil, this dish is perfect for sharing or enjoying as a snack. Whether you deep fry, air fry, or bake, you’re sure to love this easy-to-make, crunchy delight!