Quick & Easy Taiwanese Popcorn Chicken Recipe
This Quick & Easy Taiwanese Popcorn Chicken recipe delivers crispy, flavorful bite-sized chicken pieces coated with a fragrant spice mix and fresh basil. The chicken is marinated to infuse flavor, dredged in potato starch for perfect crispiness, then deep-fried to golden perfection. A favorite Taiwanese street snack, this dish comes together in about 30 minutes, making it a perfect appetizer or snack for any occasion.
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Taiwanese
Ingredients
Scale
Chicken and Marinade
- 1.25 lb skinless boneless chicken thighs
- 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
- 1/2 tsp salt
- 1/4 tsp white pepper (or black pepper)
Coating and Spice Mix
- 1 1/4 cup potato starch (or tapioca starch/cornstarch)
- 1 tsp Chinese five spice
- 1/2 tsp Chinese five spice (additional)
- 1/2 tsp salt (additional)
- 1/4 tsp white pepper (or black pepper, additional)
Frying
- 2 cups vegetable oil (or any neutral oil for frying)
- 1/4 cup Thai basil (washed and pat dried, or substitute Holy Basil/Italian Basil)
Instructions
- Prepare and Marinate Chicken: Dice the chicken thighs into 1.5-inch wide bite-sized pieces, approximately six pieces per thigh. Place the chicken in a large bowl and add the marinade ingredients: egg white, minced garlic, soy sauce, Shaoxing wine, sugar, salt, and white pepper. Mix well and marinate for at least 30 minutes to enhance flavor.
- Mix the Spice Blend: In a small bowl, combine 1 tsp Chinese five spice, 1/2 tsp Chinese five spice (additional), 1/2 tsp salt, and 1/4 tsp white pepper. Set aside to use for seasoning after frying.
- Coat the Chicken: Spread potato starch evenly on a large plate or baking sheet. Using clean wet hands, dredge the marinated chicken pieces in the potato starch, pressing gently until a thick coating forms and beads of starch are visible on the surface. Ensure each piece is fully coated for maximum crispiness.
- Heat Oil for Deep Frying: Heat the vegetable oil in a large pan over medium heat until it reaches 350°F (use a digital instant-read thermometer for accuracy). Alternatively, test by inserting a wooden utensil into the oil—if rapid bubbles form around it, the oil is ready.
- Deep Fry the Chicken: Fry the coated chicken pieces in small batches to avoid overcrowding, which can cause sogginess. Cook each batch for 3-4 minutes or until the chicken turns golden brown and crispy. Use a slotted spoon to remove the chicken and drain excess oil on a wire rack or paper towel-lined plate.
- Season the Fried Chicken: While the chicken is still hot, generously sprinkle the prepared spice mix over the pieces to enhance the flavor.
- Fry the Basil: 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 protect yourself from oil splatters and fry for 10-15 seconds or until crispy. Remove the fried basil with a slotted spoon.
- Serve: Sprinkle the crispy fried basil over the seasoned popcorn chicken. Serve immediately to enjoy the optimal crispy texture and aromatic flavors.
Notes
- If you prefer an air fryer method, air fry the coated chicken at 400°F for 10-12 minutes, shaking the basket halfway through cooking for even crispiness.
- For a non-alcoholic marinade, substitute Shaoxing wine with chicken broth or omit entirely.
- Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, for frying.
- Ensure the chicken pieces are dry before dredging in starch to get a crispy coating.
- Serve with a side of sweet chili sauce or your favorite dipping sauce for added flavor.
Keywords: Taiwanese popcorn chicken, crispy chicken bites, deep-fried chicken, street food, Taiwanese appetizer, fried chicken recipe