Quick & Easy Taiwanese Popcorn Chicken Recipe

Introduction

Taiwanese Popcorn Chicken is a crispy, flavorful street food favorite that’s surprisingly easy to make at home. Tender chicken pieces are marinated, coated in potato starch, and deep-fried to golden perfection, then sprinkled with aromatic basil for an extra burst of flavor.

Ingredients

• 1.25 lb skinless boneless chicken thighs
• 1 1/4 cup potato starch (or tapioca starch/cornstarch)
• 1/4 cup Thai basil (washed and patted dry, or substitute with Holy Basil or Italian Basil)
• 2 cups vegetable oil (or any neutral oil)
• 1 egg white
• 3 cloves garlic (minced)
• 1 tbsp regular soy sauce
• 2 tsp Shaoxing wine (or Dry Sherry Wine, or chicken broth for a non-alcoholic version)
• 2 tsp white granulated sugar
• 1 tsp Chinese five spice
• 1/2 tsp salt
• 1/4 tsp white pepper (or black pepper)

Instructions

1. Step 1: Dice the chicken into 1.5-inch bite-sized pieces, about 6 pieces per thigh. Place the chicken in a large bowl.
2. Step 2: In the bowl with chicken, add minced garlic, egg white, soy sauce, Shaoxing wine, sugar, salt, and white pepper. Mix well to marinate for at least 30 minutes.
3. Step 3: In a separate small bowl, combine Chinese five spice, salt, and white pepper to create the spice mix. Set aside.
4. Step 4: Spread the potato starch evenly on a large plate or baking sheet. Using clean, damp hands, dredge each piece of marinated chicken thoroughly in the starch until coated and a starch crust forms.
5. Step 5: Heat vegetable oil in a large pan over medium heat until it reaches 350°F (175°C) or test by dipping a wooden utensil and looking for rapid bubbling around it.
6. Step 6: Deep fry the chicken in small batches for 3-4 minutes until golden brown and crispy. Avoid overcrowding to ensure even cooking and crispiness.
7. Step 7: Remove the chicken with a slotted spoon and drain on a wire rack or paper towel-lined plate. Immediately toss the hot chicken with the prepared spice mix for seasoning.
8. Step 8: Holding fresh basil in one hand and a pan lid in the other, carefully drop the basil into the hot oil. Quickly cover the pan to prevent oil splatters and fry the basil for 10-15 seconds until crispy.
9. Step 9: Remove the fried basil with a slotted spoon and sprinkle it over the seasoned chicken. Serve and enjoy immediately!

Tips & Variations

• For an air fryer version, coat the chicken as usual and cook at 400°F for 10-12 minutes, shaking halfway, until crispy.
• Use tapioca starch as a substitute for potato starch to achieve an even lighter, crispier coating.
• Serve with a side of sweet chili sauce or a squeeze of fresh lime for added zest.
• If Thai basil is unavailable, Italian basil is a fine alternative but lacks the distinctive anise flavor.

Storage

Store leftover popcorn chicken in an airtight container in the refrigerator for up to 2 days. To reheat, use an oven or air fryer at 350°F for 5-7 minutes to restore crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine but is leaner and can dry out faster. Marinate well and avoid overcooking to keep it tender.

What if I don’t have Shaoxing wine?

You can substitute with dry sherry for a similar flavor, or use chicken broth for a non-alcoholic option without sacrificing moisture.

Quick & Easy Taiwanese Popcorn Chicken Recipe

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Quick & Easy Taiwanese Popcorn Chicken is a flavorful and crispy fried chicken dish featuring marinated bite-sized chicken pieces coated in potato starch and fried to golden perfection. Enhanced with aromatic basil leaves and a savory spice mix, this snack-style fried chicken is perfect for a quick appetizer or meal, representing a beloved street food classic from Taiwan.

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

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1.25 lb skinless boneless chicken thighs, diced into 1.5-inch pieces
• 1 egg white
• 3 cloves garlic, minced
• 1 tbsp regular soy sauce
• 2 tsp Shaoxing wine (or Dry Sherry Wine or chicken broth for non-alcoholic version)
• 2 tsp white granulated sugar

Coating and Spice Mix

• 1 1/4 cup potato starch (or tapioca starch/cornstarch)
• 1 tsp Chinese five spice powder
• 1/2 tsp salt
• 1/4 tsp white pepper (or black pepper)
• 1/2 tsp Chinese five spice powder (for the finishing spice mix)
• 1/2 tsp salt (for the finishing spice mix)
• 1/4 tsp white pepper (or black pepper) (for the finishing spice mix)

Other Ingredients

• 2 cups vegetable oil (or any neutral oil) for frying
• 1/4 cup Thai basil (washed and patted dry; can substitute with Holy Basil or Italian Basil)

Instructions

1. Marinate Chicken: Dice the chicken thighs into roughly 1.5-inch bite-sized pieces, about 6 per thigh. Place them in a large bowl, then add the minced garlic, egg white, soy sauce, Shaoxing wine (or alternative), and white sugar. Mix well to coat the chicken evenly and marinate for at least 30 minutes to allow flavors to develop.
2. Prepare Spice Mix: In a small separate bowl, combine 1 tsp Chinese five spice powder, 1/2 tsp salt, and 1/4 tsp white or black pepper. Set this spice mix aside to season the chicken after frying.
3. Coat Chicken: Spread the potato starch evenly on a large plate or baking sheet. Wet your clean hands to prevent sticking, then dredge each piece of marinated chicken generously in the starch, massaging gently until a beaded starch coating forms on the surface.
4. Heat Oil: In a large pan, add vegetable oil and heat to 350°F (175°C). Use a digital instant-read thermometer to check the temperature or submerge a wooden utensil to see rapid bubbles indicating readiness for frying.
5. Deep Fry Chicken: Fry the starch-coated chicken in small batches to avoid overcrowding the pan, which can reduce crispiness. Cook for 3-4 minutes per batch until the chicken turns golden brown and crispy. Remove each batch with a slotted spoon and drain on a wire rack or paper towels to eliminate excess oil.
6. Season Fried Chicken: While still hot, sprinkle the prepared Chinese five spice salt mixture evenly over the fried chicken pieces for an extra punch of flavor.
7. Fry Basil: Holding fresh basil in one hand and a pan lid in the other, carefully drop the basil leaves into the hot oil. Quickly cover the pan to shield yourself from oil splatter. Deep fry the basil for about 10-15 seconds until crispy, then remove with a slotted spoon and drain on paper towels.
8. Serve: Sprinkle the crispy fried basil over the seasoned chicken pieces and serve immediately to enjoy the authentic flavors of Taiwanese popcorn chicken.

Notes

• The recipe can be adapted for air frying: coat chicken as usual, then air fry at 400°F for about 10-12 minutes, shaking halfway through until golden and crispy.
• Use a neutral oil with a high smoke point, such as vegetable or canola oil, for best frying results.
• For a non-alcoholic version, substitute Shaoxing wine with chicken broth or dry sherry.
• Be careful when frying the basil leaves to avoid oil splatter – covering the pan quickly after adding the leaves is important for safety.
• Using fresh basil is recommended for best aroma and flavor; Thai basil is traditional, but other basils can work.

Keywords: Taiwanese popcorn chicken, crispy fried chicken, Taiwanese street food, basil fried chicken, quick chicken recipe