Taiwanese Popcorn Chicken, also known as yán sū jī, is a beloved street food snack featuring bite-sized pieces of chicken marinated, battered, and deep-fried to crispy perfection. It’s characterized by its unique blend of five-spice powder and often served with fried Thai basil for an aromatic finish.
Taiwanese Popcorn Chicken Recipe
Taiwanese Popcorn Chicken, also known as yán sū jī, is a beloved street food snack featuring bite-sized pieces of chicken marinated, battered, and deep-fried to crispy perfection. It's characterized by its unique blend of five-spice powder and often served with fried Thai basil for an aromatic finish.
Ingredients
- 500 g boneless skinless chicken thighs cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine or rice wine
- 1 tsp five-spice powder
- 0.5 tsp white pepper
- 0.5 tsp sugar
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 large egg
- 0.5 cup sweet potato starch or cornstarch
- 4 cups vegetable oil for deep frying
- 1 cup fresh Thai basil leaves
- optional chili powder for serving
Instructions
- Marinate Chicken: In a bowl, combine the bite-sized chicken pieces with soy sauce, Shaoxing wine, five-spice powder, white pepper, sugar, minced garlic, and grated ginger. Mix well, cover, and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
- Prepare Batter: In a separate bowl, whisk the egg. Add the sweet potato starch to a shallow dish.
- Coat Chicken: Dip each marinated chicken piece into the whisked egg, allowing excess to drip off, then dredge thoroughly in the sweet potato starch, pressing lightly to ensure an even coating. Set aside on a plate.
- Heat Oil: Heat the vegetable oil in a deep pot or wok to 350°F (175°C). Ensure you have enough oil for the chicken pieces to be fully submerged.
- First Fry Chicken: Carefully add a batch of coated chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, or until light golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain. Repeat with remaining chicken.
- Fry Thai Basil: Increase the oil temperature to 375°F (190°C). Carefully add the fresh Thai basil leaves to the hot oil and fry for about 10-15 seconds, or until crispy. They will crisp up very quickly. Remove immediately with a slotted spoon and drain on paper towels.
- Second Fry Chicken (Optional for Extra Crispiness): For an extra crispy texture, return all the pre-fried chicken to the hot oil (375°F/190°C) and fry for another 1-2 minutes until deeply golden brown and very crisp. Remove and drain again.
- Season and Serve: Transfer the crispy chicken to a serving bowl. Sprinkle generously with salt and white pepper, and optional chili powder. Toss with the crispy fried Thai basil leaves. Serve immediately as a delicious snack or appetizer.
Notes
For extra crispiness, ensure your oil temperature is consistent and avoid overcrowding the pot during frying. A double-fry method (fry once until light golden, remove, then fry again at a higher temperature for 1-2 minutes) yields the best results. Serve immediately with extra chili powder or a squeeze of lime for an added kick.
