Crispy Taiwanese Popcorn Chicken Recipe

My Chicken Requirement:

When it comes to chicken, I only have two requirements: (1) flavour and (2) crunchiness/crispiness. Taiwanese popcorn chicken ticks both boxes. I remember having it for the first time and I could not believe how much flavour a single bite of chicken could pack. The secret? Aromatics! From the marinade to the seasoning to the garnish, this recipe is absolutely packed with flavour. So even though this chicken isn’t sauced, I can guarantee you that it will instantly become your favourite snack…

because who said you can’t snack on chicken while you watch your favourite movie?

Breaking Down the Recipe:

What is Taiwanese Popcorn Chicken?

Taiwanese popcorn chicken is a street food snack commonly found in Taiwan, especially in food markets. It’s made of bite-sized pieces of chicken coated in a light layer of flour, seasoned with a spice mix, and garnished with fried Thai basil. You’ll notice that this fried chicken has small, popcorn-like granules after frying, which give it an extra crunchy texture – making it incredibly satisfying to munch on. Definitely one of my top ten fried chicken dishes.

Oil Check with Chopsticks

When I started cooking, I didn’t have a thermometer, so I learned how to check the oil using a chopstick! It’s a traditional Chinese method before frying. You simply dip a dry chopstick into the oil; if you see steady bubbles, it means the oil is ready for frying. However, if the bubbles are rapid and intense, the oil is too hot, and you’ll need to adjust the heat accordingly. I like this method because it’s simple and convenient for casual cooking.

Starch VS Flour

It’s very helpful to understand the difference between starch and flour, especially when cooking. Flour is made up of starch, protein, and fibre (i.e. grains), while starch, on the other hand, is pure starch – hence its neutral, tasteless quality. Starch is commonly used to create a light, crispy batter for frying and also works well for thickening sauces. Flour is usually used for baking, as well as for thickening fat-based soups and sauces, since it helps prevent lumps. This is why it’s commonly used when making a roux (butter + flour).

Thai Basil VS Regular Basil

Thai basil has a more aromatic flavour, with a distinct hint of anise. It also holds up well to heat, which is why it’s perfect for this recipe. Even after frying, you can still taste its signature herb-y flavour. On the other hand, regular basil has a milder, slightly sweeter flavour profile. It wilts easily when exposed to high heat, so it’s usually used as a fresh garnish.

Instructions:

*Detailed instructions and tips available in the recipe card below.

Cut your chicken thighs into bite-sized pieces and place them in a bowl.

Marinate your chicken with salt, white pepper, five-spice powder, soy sauce, sugar, and garlic powder for at least 30 minutes (or up to 4 hours if you have time).

Pour in the sweet potato starch and mix until the chicken pieces are evenly coated.

Fry your chicken over medium high heat until golden brown. 

Sprinkle the spice mix (sichuan powder, salt, sugar, and five-spice powder) over the chicken once it’s done cooking.

Once the chicken is done, fry the Thai basil leaves for about 30 seconds. Be careful, as this may cause the oil to splatter.

Toss the fried basil with the chicken and enjoy!

Ingredients:

Sweet Potato Starch (coarse)

This recipe uses sweet potato starch to coat the chicken before frying. In Asian grocery stores, it usually comes in two different types: (1) fine and (2) coarse. I prefer the coarse one because the small granules create that extra crunchy texture on the outside of the chicken.

Sweet potato starch is great for frying because it creates a light coating while also helping the crispiness last much longer.

Fun fact: In Taiwan, boba and fried chicken are often enjoyed together. So when you make this recipe, maybe order yourself some boba to complete the experience!