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Taiwanese Popcorn Chicken

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  • Author: Kimberly
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer, Snack
  • Method: Deep Frying
  • Cuisine: Taiwanese

Description

Taiwanese Popcorn Chicken is a popular street food known for its crispy texture, bold flavors, and aromatic spices. Marinated in soy sauce, garlic, and five-spice powder, then coated in sweet potato starch and fried to perfection, this dish is irresistibly crunchy and flavorful. It’s often served with crispy Thai basil leaves for extra fragrance and taste.

Ingredients

Units Scale

For the Chicken:

  • 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine (or rice wine)
  • 1 tsp sugar
  • 1 tsp five-spice powder
  • 1/2 tsp white pepper
  • 1/2 tsp garlic powder (or 2 cloves minced garlic)
  • 1/2 tsp salt
  • 1 egg white
  • 1/2 cup sweet potato starch (or cornstarch)

For Frying:

  • 2 cups vegetable oil (for deep frying)
  • 1 handful Thai basil leaves (optional, for garnish)

For Serving:

  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/4 tsp five-spice powder
  • 1/4 tsp chili powder (optional, for extra spice)

Instructions

  • Marinate the Chicken:

    • In a bowl, mix soy sauce, Shaoxing wine, sugar, five-spice powder, white pepper, garlic powder, salt, and egg white.
    • Add the chicken pieces and mix well. Cover and let it marinate for at least 30 minutes (or up to 2 hours for more flavor).

  • Coat the Chicken:

    • Heat the oil in a deep pan to 350°F (175°C).
    • Dredge each piece of marinated chicken in sweet potato starch, pressing lightly to coat well. Let it rest for a few minutes to help the coating adhere.

  • Fry the Chicken:

    • Fry the chicken in batches for about 3-4 minutes until golden brown and crispy. Remove and drain on a paper towel.
    • Let the chicken rest for 2 minutes, then fry again for 1-2 minutes for extra crispiness (double-frying is optional but recommended).

  • Fry the Basil Leaves (Optional):

    • Carefully add Thai basil leaves to the hot oil (be cautious, as they may splatter). Fry for a few seconds until crispy, then remove and drain.

  • Season & Serve:

    • Mix salt, white pepper, five-spice powder, and chili powder. Sprinkle over the fried chicken while hot.
    • Serve immediately with crispy basil leaves and enjoy!

Notes

  • Sweet potato starch gives the chicken its signature crispiness. Cornstarch can be used as a substitute, but the texture will be slightly different.
  • Adjust the spice level by adding more or less chili powder.
  • For an air-fryer version, spray coated chicken with oil and air-fry at 400°F (200°C) for 10-12 minutes, shaking halfway.

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