Taiwanese Popcorn Chicken brings me back to the streets of Taiwan. The perfectly spiced chicken bites surrounded by a light crunchy coating. Give me a serving with a boba milk tea and I’m in heaven!
Who doesn’t love fried chicken? Just about every culture has their own version of it. From Southern Fried Chicken in the US, to Japanese Karaage, to Italian Pollo Fritto, each incorporating spices that are distinct to their region.
Taiwan’s version, Popcorn Chicken, is no exception. Besides the unique crunchy exterior, the chicken is distinctively Taiwanese, infusing the beloved seasonings of Taiwanese cuisine into small, bite-sized nuggets.
Served with bamboo skewers, Taiwanese Popcorn Chicken is perfect for munching while on the go. No night market visit is complete without this popular local favorite!
Which Cut of Chicken is Best for Taiwanese Popcorn Chicken?
Chicken thighs are ideal for this recipe because it's tender, juicy and difficult to overcook. In this recipe, I used chicken thighs and left the skin on.
You typically won't find Taiwanese Popcorn Chicken with the skin attached but it's so incredibly delicious! Deep fried chicken skin gets super crispy and adds another layer of flavor and texture. Definitely give it a try!
Chicken breast can be used in this recipe as well. Just keep an eye on it so it doesn't overcook. Chicken breast tends to dry out pretty quickly.
Coarse Sweet Potato Starch
What gives Taiwanese Popcorn Chicken its signature texture is the use of "thick" sweet potato starch. It's what provides the light crunchy coating.
Sweet potato starch is available in thin or thick versions. Thin sweet potato starch is finely ground and has a consistency like flour, while its thick counterpart has a coarse, gritty texture.
Coarse sweet potato starch fries up to a beautiful crunch, with a craggy texture you can't replicate with other starches. Fortunately, it can be purchased online.
However, if you already have the thin version in your kitchen, it would work as well. Cornstarch or potato starch would also be good substitutes.
Prepping Notes for Taiwanese Popcorn Chicken
The first step when making Taiwanese Popcorn Chicken is to wash and dry the basil. This can be done hours in advance or even the day before.
I give the basil a good wash then dry it thoroughly with paper towels and leave it uncovered to dry out any residual moisture.
This is a crucial step because any water introduced to hot oil will create steam explosions and splatters which quickly makes it a hazardous situation. Be sure the basil is completely dry before frying in hot oil.
Cut the chicken into bite sized pieces, about 1.5-2 inch pieces. This gives more surface area for the sweet potato starch to cling onto and also allows it to cook quickly.
Marinate the chicken ahead of time. I like to marinate overnight to ensure the flavors reach the center but in a pinch, 30 minutes would be just fine.
Another note worth mentioning is to be sure to grate the garlic and ginger. Large pieces will burn while frying, especially the garlic.
To Double Fry or Not to Double Fry?
That's a question I often ponder when making Taiwanese Popcorn Chicken. Single frying takes less time but it results in a lighter, crispy texture that tends to get soggy quickly.
To enjoy the crispy coating, it needs to be consumed right away. Luckily for us, that's never an issue in our household. 😛
Double frying, on the other hand, is more time consuming and requires more work. However, the extra crunchy shell is so delicious it may be worth it.
When time allows, try double frying Taiwanese Popcorn Chicken. In the initial frying stage, fry the chicken until the coating reaches a light golden color.
Remove the chicken from the oil and let it cool on a wire rack in a single layer and fry the next batch. Continue frying the remainder of the chicken.
By now the first batch of chicken should've cooled enough. Return the first batch to the hot oil and fry until it reaches a deep golden brown. You'll notice a big difference once the chicken comes out of the oil.
The single fried chicken has a light crispy exterior while the double fried chicken has a hefty, crunchy coating. It's delicious either way!
How to Make Taiwanese Popcorn Chicken
1) Start by combining the SEASONING ingredients and set aside.
2) Combine all the MARINADE ingredients and mix well.
3) Pour the marinade over the chicken and mix well until evenly coated. Marinate in the fridge for at least 30 minutes or overnight.
4) Dredge the chicken pieces with sweet potato starch until fully coated. Press the chicken into the starch to help the larger starch pieces stick.
5) Fry the chicken in 375ºF oil until golden brown and cooked through, about 3-5 minutes. Fry in small batches.
6) Transfer the chicken onto paper towels to drain the excess oil. Sprinkle the prepared seasoning generously over the chicken.
7) In between batches, clean the oil by using a fine mesh strainer to remove any bits of batter remaining in the oil.
8)Fry a handful of basil leaves. Remove and drain when it stops bubbling vigorously. Sprinkle over chicken and serve.
We hope you enjoy our Taiwanese Popcorn Chicken recipe. For other Taiwanese favorites, check out our Braised Pork Rice and Cold Sesame Noodles recipes.
Ingredients
- 4 chicken thighs, cut into 1.5-2" pieces
- ½ cup thick (coarse) sweet potato starch
- 1 handful Thai basil leaves, washed and thoroughly dried
SEASONING
- 1 teaspoon five spice powder
- 1 teaspoon white pepper
- 1 teaspoon salt
MARINADE
- 4 tablespoons light soy sauce
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
- ½ teaspoon five spice powder
- ½ teaspoon white pepper
- 2 cloves of garlic, grated
- 1 tablespoon ginger, grated
Instructions
- Combine the SEASONING ingredients together in a small bowl and set aside.
- Add the MARINADE ingredients in a bowl and mix until well incorporated. Pour the marinade over the chicken thigh pieces and stir until each piece is well coated.
- Cover and allow it to marinate in the fridge for at least 30 minutes but overnight is preferred.
Frying Taiwanese Popcorn Chicken
- Heat a pot of oil to 375ºF.
- Meanwhile, pour some sweet potato starch into a dish. Working in batches, dredge ¼ of the marinated chicken in the starch until well coated. Press the chicken into the sweet potato starch to help the larger bits stick.
- Carefully lower the dredged chicken pieces into the hot oil. Fry for 3-5 minutes, until the chicken is fully cooked through and golden brown. Remove and drain excess oil on paper towels.
- In between batches, use a fine mesh strainer to remove bits of batter from the oil. Continue to fry the rest of the marinated chicken in batches.
- (optional) - For extra crunchy Popcorn Chicken, double fry the chicken. After taking out the last batch of chicken, return the first batch to the oil and fry until deep golden brown.
- As soon as the chicken comes out of the oil, sprinkle generously with the previously prepared seasoning.
- Add a handful of thoroughly dried basil leaves in the oil. Be very careful, the oil will splatter and release steam. Fry until the oil stops bubbling vigorously, about 10-20 seconds. Remove and drain.
- Top the chicken with fried basil leaves and serve Taiwanese Popcorn Chicken immediately.
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