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Taiwanese Popcorn Chicken

Taiwanese Popcorn Chicken

L. L. Sofia
Taiwanese Popcorn Chicken is an iconic night market snack that delivers a crispy, golden exterior with juicy, tender meat inside. Infused with five-spice seasoning, garlic, and crispy Thai basil, this dish is the ultimate bite-sized indulgence. Follow this authentic yet easy recipe to create the perfectly crispy, ultra-flavorful popcorn chicken at home!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Quick & Easy Dinners
Cuisine Taiwanese
Servings 4 servings
Calories 385 kcal

Ingredients
  

For the Chicken:

  • 6 boneless chicken thighs with skin, cut into 1-inch pieces
  • 2.5 tbsp soy sauce
  • 3 tbsp Chinese cooking wine optional, enhances flavor
  • 1 tbsp minced garlic
  • 1 tbsp five-spice powder
  • 1 large egg

For the Coating:

  • 3.5 tbsp rice flour
  • 2 cups tapioca starch or sweet potato starch

For Frying:

  • Neutral frying oil canola, peanut, or vegetable oil
  • 1.5 cups Thai basil leaves

For the Seasoning Mix:

  • 1 tsp chili powder
  • ½ tsp paprika
  • ½ tsp white pepper
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp five-spice powder

Instructions
 

Preparation:

    Marinate the Chicken:

    • In a large bowl, mix soy sauce, Chinese cooking wine, minced garlic, and five-spice powder.
    • Add the chicken pieces and toss to coat.
    • Cover and marinate for at least 20 minutes (or up to 2 hours for maximum flavor).

    Prepare the Batter:

    • Crack 1 egg into the marinated chicken and mix well.
    • Add 3.5 tbsp rice flour, stirring until the chicken is coated in a slightly wet batter.

    Coating & Resting:

    • Pour 2 cups of tapioca starch into a separate bowl.
    • Dredge each piece of battered chicken in tapioca starch, ensuring full coverage.
    • Let the coated chicken rest for 5-7 minutes – this step helps the batter stick better during frying.

    Frying for Ultimate Crispiness:

    • First Fry – Cook the Chicken
    • Heat oil in a deep pan to 350°F (175°C).
    • Carefully add Thai basil leaves and fry for 30 seconds until crispy. Remove and set aside.
    • Fry the chicken in batches for 4-5 minutes, until golden brown and crispy.
    • Remove from oil and let the chicken rest for 5 minutes.
    • Second Fry – The Secret to Extra Crunch
    • Increase the oil temperature to 375°F (190°C).
    • Fry the chicken again for 1-2 minutes until ultra-crispy.
    • Remove and drain on a wire rack.

    Finishing Touch – Seasoning & Serving:

    • While the chicken is still hot, sprinkle the seasoning mix evenly.
    • Toss well to coat every piece in flavorful spices.
    • Serve hot, garnished with the crispy fried Thai basil.

    Notes

    ✔️ Resting the coated chicken before frying prevents the starch from falling off.
    ✔️ Double-frying locks in crispiness and ensures the perfect crunch.
    ✔️ For extra heat, increase chili powder in the seasoning mix.