Taiwanese Popcorn Chicken is a beloved street food snack, featuring succulent bite-sized pieces of chicken, marinated and deep-fried to a perfect crisp. It’s often seasoned with a blend of salt, pepper, and five-spice powder, and served with fried basil leaves for an aromatic finish. This dish captures the vibrant flavors of Taiwanese culinary tradition.
Taiwanese Popcorn Chicken
Taiwanese Popcorn Chicken is a beloved street food snack, featuring succulent bite-sized pieces of chicken, marinated and deep-fried to a perfect crisp. It's often seasoned with a blend of salt, pepper, and five-spice powder, and served with fried basil leaves for an aromatic finish. This dish captures the vibrant flavors of Taiwanese culinary tradition.
Ingredients
- 1 lb chicken thigh boneless skinless and cut into 1-inch pieces
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 0.5 inch ginger grated
- 2 cloves garlic minced
- 0.25 tsp salt for marinade
- 0.25 tsp white pepper for marinade
- 0.5 tsp five-spice powder for marinade
- 1 large egg beaten
- 0.5 cup sweet potato starch
- 0.25 cup all-purpose flour
- 3-4 cup vegetable oil for deep frying
- 1 cup fresh basil leaves
- chili flakes to taste (optional)
- salt to taste (for seasoning after frying)
- white pepper to taste (for seasoning after frying)
Instructions
- Cut chicken thighs into 1-inch bite-sized pieces. In a bowl, combine chicken with soy sauce, Shaoxing wine, grated ginger, minced garlic, salt, white pepper, and five-spice powder. Mix well, cover, and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- In a separate bowl, whisk the egg. In another shallow dish, combine sweet potato starch and all-purpose flour.
- Drain any excess marinade from the chicken. Dip each piece of marinated chicken into the beaten egg, then dredge thoroughly in the starch-flour mixture, ensuring it's fully coated. Set aside on a wire rack.
- Heat vegetable oil in a deep pot or wok to 350-360°F (175-180°C).
- Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 3-4 minutes until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
- Once all chicken is fried, increase oil temperature slightly to 375°F (190°C). Add the fresh basil leaves to the hot oil and fry for about 10-15 seconds until crispy but still green. Remove quickly.
- For extra crispiness, you can double-fry the chicken. Return all the chicken to the hot oil for another 30-60 seconds until extra crispy.
- Transfer the fried chicken and basil to a large bowl. Season immediately with a sprinkle of salt, white pepper, and chili flakes (if using). Toss well to combine. Serve hot as a snack or appetizer.
Notes
For extra crispiness, double-fry the chicken pieces for 30-60 seconds after the initial fry. Serve immediately with fresh, crispy basil leaves, a sprinkle of five-spice powder, and a squeeze of lime. Adjust chili flakes to your spice preference for more heat. Sweet potato starch is key for the authentic crispy texture.
