This Taiwanese popcorn chicken combines juicy chicken in a light, crunchy coating, fried basil, and an aromatic five-spice seasoning. Crispy and packed with umami, it’s no wonder it’s one of Taiwan’s most popular street foods.
Its popularity goes far beyond Taiwan, too. Even in the Philippines, this was always one of my favorite snacks to order at my favorite local milk tea shop (or boba shop, as they’re called here in the U.S.).
I love the contrast between the crunchy golden coating and the unbelievably tender chicken. It’s seasoned with just the right amount of five-spice, adding warm, aromatic flavor without overpowering the chicken.
The fact that it’s so easy to make at home is just a bonus. Whether you’re looking for something different for dinner or a highly addictive snack, this recipe is a must-try.
What You’ll Need
- Chicken thighs. Use boneless, skinless chicken thighs for tender, juicy popcorn chicken.
- Sweet potato starch. This is the key to authentic Taiwanese popcorn chicken. It creates the signature light, crispy, craggy coating that’s characteristic of this Taiwanese street food. Look for coarse sweet potato starch if possible, as it produces the crunchiest texture.
- Marinade. A combination of soy sauce, mirin, garlic powder, and white pepper. Some Taiwanese popcorn chicken recipes also use Shaoxing wine, but I like the slightly sweeter flavor that mirin brings.
- Egg white. The egg white helps keep the chicken tender and allows the sweet potato starch to adhere better.
- Five-spice powder. A classic Taiwanese seasoning blend made with star anise, cinnamon, fennel, cloves, and Sichuan peppercorns. It gives the chicken its signature warm, aromatic flavor.
Why is sweet potato starch used?
Sweet potato starch gives Taiwanese popcorn chicken its signature light, crispy, craggy coating. It creates crunchy edges while locking in the chicken’s juices.
What can I use instead of sweet potato starch?
Yes. If you can’t find sweet potato starch, tapioca starch, potato starch, or cornstarch all work well.
How to Make Taiwanese Popcorn Chicken
1. Marinate the chicken
In a large bowl, combine the soy sauce, mirin, garlic powder, white pepper, and egg white. Add the chicken and toss until evenly coated. Cover and refrigerate for at least 30 minutes.
2. Mix the seasoning
In a small bowl, stir together the five-spice powder, white pepper, salt, and sugar. Set aside.
3. Coat the chicken
Place the sweet potato starch in a large bowl. Transfer the marinated chicken to the starch and toss until every piece is well coated.
4. Fry the basil
Heat about 2 inches of oil in a skillet to 350°F. Carefully add the basil and fry for about 30 seconds, or until crisp. The hot oil may splatter, so use caution. Transfer the basil to a paper towel-lined plate.
5. Fry the chicken
Working in batches, fry the chicken for 3 to 4 minutes, or until golden brown and cooked through. Transfer to a wire rack.
6. Double fry the chicken (optional but highly recommended)
For an even crispier coating, return the chicken to the hot oil for about 1 minute. This second fry removes excess moisture from the coating, making it crispier and helping it stay crunchy longer. Add the fried basil during the last few seconds to re-crisp it.
7. Season and serve
While the chicken is still hot, sprinkle the seasoning mixture over the top and toss until evenly coated. Serve immediately and enjoy!
Tips for the Crispiest Popcorn Chicken
- Don’t skip the sweet potato starch. It creates the light, craggy coating that’s signature to Taiwanese popcorn chicken. If you can’t find it, potato starch or cornstarch are the best substitutes
- Coat the chicken well. Press the sweet potato starch onto each piece so there are no bare spots. Those uneven bits create the crispy, crunchy coating.
- Fry in batches. Overcrowding the pan lowers the oil temperature and keeps the chicken from getting crispy.
- Season while it’s hot. Sprinkle the seasoning over the chicken as soon as it comes out of the oil so it sticks to the crust.
How to Store Taiwanese Popcorn Chicken
To Store: Let the chicken cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days.
To Reheat: Air fry the chicken at 375°F air fryer for 3 to 5 minutes or in a 400°F oven for 8 to 10 minutes, until hot and crispy. If possible, fry a fresh batch of basil before serving.
Try These Recipes Next
Crispy Cornflake Chicken Tenders
Taiwanese Popcorn Chicken
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1½ to 2-inch pieces
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 egg white
- 2 cups coarse sweet potato starch
- 1 cup fresh Thai or regular basil
- Neutral oil for frying
- ½ teaspoon five-spice powder
- ½ teaspoon white pepper
- ½ teaspoon salt
- ½ teaspoon sugar
Instructions
- In a large bowl, whisk together soy sauce, mirin, garlic powder, white pepper, and egg white. Add the chicken and toss until evenly coated. Marinate for at least 30 minutes.
- Make the seasoning. In a small bowl, stir together the five-spice powder, white pepper, salt, and sugar. Set aside.
- Place the sweet potato starch in a large bowl. Transfer the marinated chicken to the starch and toss until every piece is well coated.
- Pour about 2 inches of oil into a skillet and heat to 350°F.
- Carefully add the basil leaves and fry for 30 seconds, or until crisp. (Watch out for splattering!) Transfer to a paper towel-lined plate.
- Working in batches if needed, fry the chicken for 3 to 4 minutes, or until golden brown and cooked through. Transfer to a wire rack.
- Optional: Return the chicken and fried basil to the hot oil for about 1 minute for a crispier coating.
- Drain well, then immediately sprinkle the seasoning mixture over the hot chicken and toss until evenly coated. Serve and enjoy!
