Taiwanese Popcorn Chicken
Taiwanese Popcorn Chicken is a delicious, crispy, and flavorful street food classic that’s easy to make at home. Tender chicken thigh pieces are marinated with savory spices, coated in a crispy layer of sweet potato starch, and deep-fried to golden perfection with aromatic Thai basil leaves. Finished with a five-spice seasoning mix, this recipe delivers the authentic taste of Taiwanese night markets straight to your kitchen.
Why You’ll Love It
This Taiwanese Popcorn Chicken has everything you crave in a snack or appetizer: juicy, well-seasoned chicken encased in an ultra-crispy crust that stays crunchy even after you bite into it. The savory marinade adds depth to the chicken, while the crispy Thai basil adds a unique, aromatic flavor with a little extra crunch. Each piece is bursting with flavor, perfect for sharing or enjoying solo. With every bite, you’ll feel like you’ve taken a trip to the vibrant night markets of Taiwan!
Why Coarse Sweet Potato Starch?
Coarse sweet potato starch is the secret to getting that extra-crispy, crackly crust that’s so distinctive in Taiwanese fried chicken. Unlike regular potato starch or cornstarch, coarse sweet potato starch provides a thicker, more textured coating that fries up light, airy, and crunchy. This unique texture holds up well, so the chicken stays crispy for longer, even after it’s seasoned. While other starches create a smoother, more uniform coating, sweet potato starch gives the chicken its authentic, irresistible bite!
This Taiwanese Popcorn Chicken recipe brings the beloved street food straight to your kitchen! Juicy bites of marinated chicken are coated in a crispy layer of coarse sweet potato starch, fried until golden, and tossed with fragrant Thai basil for an authentic taste experience. Finished with a savory five-spice seasoning, each bite is packed with mouthwatering flavors and an unforgettable crunch. Perfect as a snack, appetizer, or crowd-pleasing party dish, this popcorn chicken is sure to become a new favorite!
- 1 lb chicken thigh (diced into cubes)
- 1 tbsp soy sauce
- 1 tbsp garlic (minced)
- 1/4 tsp ginger (powder (can also do 2 tsp grated ginger))
- 1/4 tsp five-spice powder
- 1/4 tsp chicken bouillon powder
- 1 tbsp shaoxing wine or rice wine vinegar
- 1/2 tsp white pepper
- 1 egg white
- thai basil leaves (handful)
- 2 cups coarse sweet potato starch
- vegetable oil (or any neutral oil for frying)
- 1/4 tsp five-spice powder
- 1/4 tsp white pepper
- 1/8 tsp salt (1/8 - 1/4 tsp depending on personal preference for saltiness)
- 1/2 tsp sugar (1/2 - 1 tsp sugar depending on personal preference)
In a bowl, combine diced chicken thigh with soy sauce, garlic, ginger, five-spice powder, chicken bouillon powder, Shaoxing wine (or rice wine vinegar), white pepper, and egg white.
Mix well, ensuring each piece of chicken is coated with the marinade. Cover and let marinate for at least 30 minutes in the refrigerator.
Place the sweet potato starch in a shallow dish. Take each marinated chicken piece and coat it thoroughly in the starch, pressing lightly to ensure an even coating.
Heat oil in a deep pot or fryer to 350°F (175°C). Fry the chicken in batches for about 4 minutes or until golden brown. Remove and drain on a paper towel-lined plate.
After the initial fry, reheat the oil to the same temperature (350°F). Fry the chicken pieces a second time for an additional minute or so to enhance crispiness.
In the last 30 seconds, add Thai basil leaves directly into the oil. Be cautious, as the oil may splatter. Quickly cover the pot with a lid for safety. Once crispy, remove and drain.
While still hot, place the fried chicken in a large bowl and toss with the seasoning mix (five-spice powder, white pepper, salt, and sugar). Adjust seasoning to taste.
I recommend tossing in half of the seasoning mix first, tasting and adding more if neededServe immediately and enjoy!
