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Taiwanese Popcorn Chicken

Taiwanese · Snack · Medium

Taiwanese Popcorn Chicken

Total
1 hr 10 min
Prep
45 min
Serves
6
Calories
335
Jump to recipe

Craggy bites of chicken fry crisp under a dusting of white pepper and five-spice, with fragrant basil scattered through this Taiwanese street snack.

A dry starch coating creates the little crunchy ridges on Taiwanese Popcorn Chicken. Letting the coated meat stand briefly makes damp patches in the starch that turn especially crisp in the oil.

Sweet potato starch gives the characteristic rough crust, while potato starch is a useful substitute. Dry the basil carefully before frying, and use a deep pan with plenty of space above the oil so the leaves can sputter without spilling it.

CrispySavorySpicyStreet FoodPartyDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Mix chicken thighs with soy sauce, rice wine, garlic, sugar, half the five-spice powder and half the white pepper. Cover and refrigerate for .

  2. Drain excess marinade and press sweet potato starch onto every chicken piece. Spread on a tray and rest for until parts of the coating look damp and craggy.

  3. Heat vegetable oil to 350°F (175°C) in a deep heavy saucepan, no more than half full. Fry chicken in three batches for per batch until crisp and at least 165°F inside; drain on a rack.

  4. Lower the heat and carefully add the dry Thai basil leaves with a long-handled strainer. Fry for until crisp, then lift out and drain.

  5. Mix salt with remaining five-spice powder and white pepper. Toss hot chicken with the seasoning and basil, then serve immediately.

Forkue tips

  • Potato starch gives a close substitute for sweet potato starch; cornstarch makes a finer, smoother crust.
  • Nutrition estimates include about 2 tsp absorbed oil per serving, rather than all the oil used in the frying pot.

Storing and reheating

Refrigerate leftovers for up to 2 days. Reheat at 400°F on a rack until crisp and hot; add freshly fried basil if possible, since stored leaves lose their crunch.

Kitchen gear

Deep saucepanTop picks on AmazonFrying thermometerTop picks on AmazonWire rackTop picks on Amazon
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Nutrition per serving, estimated

335Calories
23gProtein
18gCarbs
19gFat

Photo: Francesc Fort, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Taiwanese Popcorn Chicken: FAQ

Can I make popcorn chicken in an air fryer?

Yes, but the coating needs a thorough spray of oil and space around each piece. The crust will be less craggy than deep-fried chicken; cook to 165°F.

Why did the starch coating fall off?

Excess liquid under the starch can make it slide away. Drain the marinade, press on the coating and leave the chicken undisturbed until the crust sets in the oil.

How do I store and reheat Taiwanese Popcorn Chicken?

Refrigerate leftovers for up to 2 days. Reheat at 400°F on a rack until crisp and hot; add freshly fried basil if possible, since stored leaves lose their crunch.

How long does Taiwanese Popcorn Chicken take?

About 1 hr 10 min in total: 45 min prep and 25 min cooking.

What do I need to make Taiwanese Popcorn Chicken?

The key ingredients are chicken thighs, soy sauce, rice wine, garlic, five-spice powder and white pepper, plus pantry basics.

Any tips for Taiwanese Popcorn Chicken?

Potato starch gives a close substitute for sweet potato starch; cornstarch makes a finer, smoother crust.

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