Crispy Taiwanese Popcorn Chicken Recipe: Bite-sized Joy

Crispy, golden taiwanese popcorn chicken has been my ultimate street food obsession since my first bite in taipei.

Fragrant spices and a perfectly crunchy exterior make this dish irresistible.

Marinated in a blend of secret seasonings, these bite-sized morsels pack an incredible punch of flavor.

You can recreate this popular Taiwanese street snack right in your own kitchen with just a few simple ingredients.

The combination of garlic, five-spice powder, and soy sauce creates a mouthwatering aroma that will have everyone gathering around.

Seasoned with a delicate balance of salt and pepper, these chicken nuggets promise a culinary adventure that transports you straight to the bustling night markets of taiwan.

Let’s turn your kitchen into a flavor-packed destination that will have everyone asking for seconds.

Taiwanese Popcorn Chicken That’s Crispy, Juicy, And Totally Addictive

• Conquer Quick Comfort Food: Perfect for busy home cooks seeking delicious meal solutions.
• Crunch Master Technique: Double-frying method guarantees irresistibly crispy exterior with tender chicken inside, creating restaurant-quality texture at home.
• Cultural Culinary Journey: Authentic Taiwanese street food experience that brings bold, aromatic flavors directly to your kitchen without traveling abroad.
• Versatile Meal Champion: Ideal for game nights, casual gatherings, appetizers, or satisfying late-night cravings with minimal ingredient preparation and straightforward cooking steps.

Taiwanese Popcorn Chicken Ingredient Essentials

• Chicken: Tender meat with rich flavor, best when fresh and cut into bite-sized cubes.

• Soy Sauce: Adds depth and umami flavor, low-sodium options work well.
• Garlic: Provides aromatic base, fresh cloves are more flavorful.
• Ginger: Brings warmth and zesty notes, fresh ginger recommended.
• Five-Spice Powder: Complex Chinese spice blend with deep, warming characteristics.
• Chicken Bouillon Powder: Enhances savory profile, provides additional seasoning.
• Shaoxing Wine: Traditional Chinese cooking wine, rice vinegar can substitute.
• White Pepper: Offers mild heat and distinct pepper flavor.
• Egg White: Helps tenderize chicken and creates smooth coating.

• Sweet Potato Starch: Creates ultra-crispy exterior, key to authentic Taiwanese texture.
• Thai Basil Leaves: Adds fresh herbal note during final frying stage, optional but recommended.

• Five-Spice Powder: Repeats complex spice blend for final seasoning.
• White Pepper: Adds subtle heat to finished dish.
• Salt: Balances overall flavor profile.
• Sugar: Provides slight sweetness and helps caramelization.

Frying Taiwanese Popcorn Chicken at Home

Step 1: Marinate Chicken Pieces

• Diced chicken
• Soy sauce
• Minced garlic
• Grated ginger
• Five-spice powder
• Chicken bouillon powder
• Shaoxing wine
• White pepper
• Egg white

Gently mix everything together, ensuring each chicken piece gets fully coated.

Let the chicken soak up these amazing flavors in the refrigerator for at least half an hour.

Step 2: Coat Chicken in Crunchy Layer

Grab a shallow dish filled with sweet potato starch.

Take each marinated chicken piece and roll it thoroughly in the starch.

Press gently to create an even, crispy coating that will turn golden and delicious when fried.

Step 3: First Fry for Golden Goodness

Heat oil in a deep fryer or heavy pot until it reaches 350°F.

Carefully lower chicken pieces into the hot oil, working in batches to maintain the right temperature.

Fry for about 4 minutes until they turn a beautiful golden brown.

Transfer fried chicken to a paper towel-lined plate to drain excess oil.

Step 4: Double Fry for Ultimate Crispiness

Bring the oil back to 350°F for the second fry.

Return chicken pieces to the oil and fry for an additional minute to create an extra crispy exterior.

During the final 30 seconds, toss in fresh Thai basil leaves for an aromatic punch.

Use a lid to protect against oil splatters and remove when the basil becomes delightfully crisp.

Step 5: Season and Plate

• Five-spice powder
• White pepper
• Salt
• Sugar

Adjust the seasonings to match your taste preferences.

Serve immediately and watch everyone devour these irresistible chicken bites!

Crispy Chicken Tips for Taiwanese Popcorn-Style Flavor

• Ensure every chicken piece absorbs marinade by massaging ingredients gently for even flavor distribution.
• Use a digital thermometer to maintain consistent 350°F for perfect golden-brown, crispy exterior without burning.
• Let chicken rest on wire rack instead of paper towels to prevent soggy bottoms and retain maximum crunchiness.
• Avoid overcrowding the pan to maintain oil temperature and achieve uniform crispiness for each chicken piece.
• Adjust white pepper and five-spice powder quantities to match personal heat preferences without overwhelming the delicate chicken flavor.

Chill Taiwanese Popcorn Chicken Leftovers

• Store leftover chicken in an airtight container within 2 hours of cooking. Place in the refrigerator for up to 3-4 days.
• Revive the chicken's crunchiness by using an air fryer at 375°F for 3-4 minutes. Avoid microwaving to prevent soggy texture.
• Wrap chicken pieces individually in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Ensure internal temperature reaches 165°F when reheating to guarantee food safety and maintain delicious flavor.

Snacks for Taiwanese Popcorn Chicken

• Savor Taiwanese Popcorn Chicken Pairings
• Craft Perfect Beer Match: Crisp Taiwanese lager like Taiwan Beer cuts through the chicken's rich, spicy flavors and cleanses the palate with its light, refreshing character.
• Elevate with Tangy Dipping Sauce: Whip up a quick chili-garlic sauce combining rice vinegar, sriracha, minced garlic, and a touch of honey to complement the chicken's deep-fried crunch and spice profile.
• Balance with Fresh Salad: Create a quick cucumber-pickled daikon salad with rice vinegar and sesame oil, offering a cool, bright contrast to the hot and crispy chicken pieces.
• Enhance with Side Crunch: Serve alongside crispy sweet potato wedges seasoned with five-spice powder, mirroring the dish's Taiwanese street food authenticity and adding textural variety.

Taiwanese Popcorn Chicken Style Spins

• Gluten-Free Option: Replace sweet potato starch with rice flour or cornstarch. Use tamari instead of soy sauce to ensure gluten-free marinade compatibility.
• Keto-Friendly Variation: Swap sweet potato starch with almond flour or crushed pork rinds. Use chicken thighs for higher fat content and reduce sugar in seasoning mix.
• Air Fryer Alternative: Cook marinated chicken pieces in air fryer at 375°F for 12-15 minutes, flipping halfway. Skip double frying and spray with avocado oil for extra crispiness.
• Spicy Version: Add cayenne pepper or chili flakes to the seasoning mix. Include a dash of sriracha in the marinade for extra heat. Garnish with sliced red chilies for more kick.

FAQs

• What is sweet potato starch, and why is it used in this recipe?

Sweet potato starch is a gluten-free coating that creates an incredibly crispy exterior for the chicken. It’s lighter and crunchier than regular flour, giving Taiwanese popcorn chicken its signature texture and golden-brown appearance.

• Can I substitute the Shaoxing wine?

If you can’t find Shaoxing wine, use rice wine vinegar or dry sherry as alternatives. These options will still provide the necessary acidic flavor and help tenderize the chicken during marination.

• Why do I need to double fry the chicken?

Double frying is a traditional Taiwanese technique that ensures maximum crispiness. The first fry cooks the chicken, while the second fry creates an extra-crunchy exterior that stays crisp longer and develops a deeper golden color.

• Is Thai basil necessary for the recipe?

Thai basil adds an authentic aromatic flavor, but if unavailable, you can use regular sweet basil. The herb provides a subtle, fresh note that complements the savory chicken. If you can’t find basil, you can skip it without significantly impacting the overall dish.

Taiwanese Popcorn Chicken Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 16 reviews

• Total Time: 40 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Crispy Taiwanese Popcorn Chicken brings street market magic directly onto your plate, delivering irresistible bite-sized morsels seasoned with aromatic five-spice powder. Tender chicken pieces perfectly balance crunchy exteriors, promising a delightful culinary journey you’ll savor with each addictive bite.

---

Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) chicken thigh, diced into cubes

Marinade Ingredients:

• 1 tablespoon soy sauce
• 1 tablespoon garlic, minced
• 2 teaspoons grated ginger (or 1/4 teaspoon powdered ginger)
• 1 tablespoon Shaoxing wine or rice wine vinegar
• 1 egg white

Spices and Seasonings:

• 1/4 teaspoon five-spice powder
• 1/4 teaspoon chicken bouillon powder
• 1/2 teaspoon white pepper
• 1/4 teaspoon five-spice powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• 1/2 teaspoon sugar

Coating and Frying:

• 2 cups coarse sweet potato starch
• Thai basil leaves
• Oil, for frying

Cook Mode Prevent your screen from going dark

---

Instructions

1. Thoroughly marinate the diced chicken by blending soy sauce, garlic, ginger, five-spice powder, chicken bouillon powder, Shaoxing wine, white pepper, and egg white in a mixing bowl, ensuring complete coverage of meat. Refrigerate for a minimum of half an hour to infuse flavors.
2. Prepare a shallow dish with sweet potato starch. Meticulously coat each marinated chicken piece by gently pressing the starch onto the surface, creating an even, delicate layer.
3. Heat cooking oil to 350°F in a deep fryer or heavy-bottomed pot. Carefully lower chicken pieces into the hot oil, frying in small batches to maintain optimal temperature. Cook for approximately 4 minutes until achieving a golden, crispy exterior.
4. Transfer first-fried chicken to a paper towel-lined plate to absorb excess oil. Allow chicken to rest briefly before second frying.
5. Reheat oil to 350°F for the final crisp-enhancing fry. Return chicken pieces to the oil for an additional minute, creating an ultra-crunchy texture.
6. During the final 30 seconds of frying, introduce Thai basil leaves to the oil. Use a lid for protection against potential oil splattering. Remove leaves once they become crisp and fragrant.
7. Remove chicken from oil and immediately toss with a seasoning blend of five-spice powder, white pepper, salt, and sugar. Adjust seasonings to personal preference.
8. Serve the chicken piping hot, ensuring maximum crispiness and flavor intensity.

Notes

• Choose boneless, skinless chicken thighs for maximum tenderness and juiciness, which absorb marinade better than breast meat.
• Use a thermometer to maintain consistent 350°F, ensuring crispy exterior without burning or undercooking chicken.
• Replace sweet potato starch with cornstarch or potato starch for similar crispy texture if unavailable.
• For gluten-free version, use tamari instead of soy sauce and confirm all seasonings are gluten-free certified.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Taiwanese

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 60 mg