This Taiwanese Popcorn Chicken recipe features super crispy, flavorful bite-sized pieces of chicken, seasoned with Chinese five spice and fried basil. Perfect for a main course, side dish, appetizer, or party snack, these crispy chicken pieces are packed with flavor and can be made in just 30 minutes. Whether you deep fry or air fry, this dish is sure to become a favorite.
Why You’ll Love This Recipe
These crispy, juicy chicken pieces are seasoned to perfection with a mix of Chinese five spice, garlic, soy sauce, and a touch of Shaoxing wine. The crispy fried basil adds an aromatic finish, making this dish an irresistible combination of flavors. It’s quick, easy, and fun to make—plus, it’s versatile enough for any occasion! Whether you enjoy it as a snack, a party appetizer, or as part of a full meal, these Taiwanese popcorn chicken bites will never disappoint.
Ingredients
For the Chicken Marinade:
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1 egg white
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3 cloves garlic, minced
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1 tablespoon regular soy sauce
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2 teaspoons Shaoxing wine (or dry sherry wine; chicken broth can be used for a non-alcoholic version)
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2 teaspoons white granulated sugar
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1 teaspoon Chinese five spice
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½ teaspoon salt
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¼ teaspoon white pepper or black pepper
For the Spice Mix:
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½ teaspoon Chinese five spice
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½ teaspoon salt
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¼ teaspoon white pepper or black pepper
For the Chicken:
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1.25 lb skinless boneless chicken thighs
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1 ¼ cup potato starch or tapioca starch (or cornstarch)
For the Fried Basil:
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¼ cup Thai basil (washed and pat dried, or substitute with Holy Basil or Italian Basil)
For Frying:
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2 cups vegetable oil or any neutral oil (for deep frying)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Marinate the Chicken
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Dice the chicken into 1.5-inch bite-sized pieces (about 6 pieces per thigh).
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In a large bowl, combine the chicken with the marinade ingredients: egg white, minced garlic, soy sauce, Shaoxing wine, sugar, Chinese five spice, salt, and pepper.
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Let the chicken marinate for at least 30 minutes, but for best results, let it rest for 1-2 hours or overnight in the fridge.
2. Prepare the Spice Mix and Dredging Station
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In a small bowl, combine the ingredients for the spice mix: Chinese five spice, salt, and white or black pepper. Set aside.
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Spread the potato starch on a large plate or baking sheet. Use clean, wet hands to dredge the marinated chicken in the starch, massaging it gently until beads of starch form on the outside of the chicken.
3. Fry the Chicken
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Heat the vegetable oil in a large frying pan over medium heat, or to 350°F (175°C) using a digital instant-read thermometer. If you don’t have a thermometer, insert a wooden utensil into the oil and look for rapid bubbles.
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Fry the chicken in small batches (don’t overcrowd the pan) for 3-4 minutes, or until golden brown and crispy. The chicken should be cooked through and crispy on all sides.
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Remove the chicken using a slotted spoon and transfer it to a wire rack or plate lined with paper towels to drain off excess oil. Quickly season the hot chicken with the spice mix.
4. Fry the Basil
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In the same hot oil, drop the fresh basil leaves. Use a pan lid to cover and shield yourself from oil splatter. Fry the basil for 10-15 seconds until crispy.
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Remove the fried basil with a slotted spoon and sprinkle it over the crispy chicken.
5. Serve
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Serve the Taiwanese popcorn chicken hot, garnished with crispy fried basil. Enjoy as a snack, appetizer, or main dish alongside rice or your favorite sides.
Servings and Timing
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Yield: 4 servings (as a side)
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Prep Time: 20 minutes
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Cook Time: 10 minutes
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Total Time: 30 minutes
Variations
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Spicy Option: Add extra chili flakes or a dash of hot sauce to the chicken marinade for a spicier version.
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Vegan Version: Swap the chicken for tofu or tempeh, and follow the same dredging and frying method.
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Air Fryer Method: For a healthier version, you can air fry the chicken. See the notes section for instructions.
Storage/Reheating
Store leftover Taiwanese popcorn chicken in an airtight container in the refrigerator for up to 2 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10 minutes to crisp up again.
Notes
Air Fryer Instructions:
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Prepare the Air Fryer: Lightly spray the air fryer basket with vegetable oil.
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Arrange the Chicken: Place the coated chicken pieces in the basket in a single layer. Do not overlap the pieces to ensure even cooking.
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Air Fry the Chicken: Lightly spray more oil over the chicken, and air fry at 400°F for 5 minutes. Flip each piece, spray with oil again, and air fry for another 5 minutes. Reduce the temperature to 375°F, shake the basket, and air fry for an additional 4-6 minutes until the chicken is golden and crispy. The internal temperature of the chicken should reach 165°F.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs provide more flavor and moisture, making them a better choice for this recipe.
Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours for maximum flavor.
Can I fry the chicken in advance?
For best results, the chicken is best fried fresh. However, you can fry the chicken ahead of time, let it cool, and store it in the refrigerator. Reheat in the oven to bring back the crispiness.
How do I know when the chicken is cooked through?
The chicken should be golden brown on the outside and reach an internal temperature of 165°F (75°C) when checked with a meat thermometer.
Conclusion
This Quick & Easy Taiwanese Popcorn Chicken is a delicious, crispy, and flavorful dish that’s perfect for any occasion. With its crunchy exterior, juicy chicken inside, and aromatic fried basil, it’s a guaranteed crowd-pleaser. Whether you fry it or air fry it, this recipe will satisfy your cravings and impress your guests. Enjoy these irresistible chicken bites as a snack, appetizer, or a flavorful main course!
Print
Quick & Easy Taiwanese Popcorn Chicken
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Quick & Easy Taiwanese Popcorn Chicken recipe delivers crispy, bite-sized chicken pieces that are packed with flavor, thanks to Chinese five spice and fried basil. Ready in just 30 minutes, this dish is perfect as a main course, side dish, or snack. You can even air fry the chicken for a lighter, equally delicious alternative! Perfect for any occasion, this Taiwanese-inspired treat is sure to impress.
Ingredients
For the Chicken:
1.25 lb skinless boneless chicken thighs
1 ¼ cup potato starch or tapioca starch (or cornstarch)
¼ cup Thai basil (washed and pat dried, or substitute with Holy Basil or Italian Basil)
2 cups vegetable oil (or any neutral oil)
For the Chicken Marinade:
1 egg white
3 cloves garlic, minced
1 tablespoon regular soy sauce
2 teaspoons Shaoxing wine or dry sherry wine (or chicken broth for a non-alcoholic version)
2 teaspoons white granulated sugar
1 teaspoon Chinese five spice
½ teaspoon salt
¼ teaspoon white pepper (or black pepper)
For the Spice Mix:
½ teaspoon Chinese five spice
½ teaspoon salt
¼ teaspoon white pepper (or black pepper)
Instructions
1. Marinate the Chicken:
Dice the chicken into 1.5-inch wide bite-sized pieces (about 6 pieces per thigh).
In a large bowl, combine the chicken with the marinade ingredients and let it marinate for at least 30 minutes (up to 1 hour for more flavor).
2. Prepare the Spice Mix:
In a small bowl, mix together the ingredients for the spice mix. Set aside.
3. Dredge the Chicken:
Spread the potato starch (or tapioca starch) on a large plate or baking sheet.
Using clean, wet hands, dredge the marinated chicken pieces in the starch, massaging the starch into the chicken to form little beads on the outside.
4. Heat the Oil:
Heat vegetable oil in a large pan on medium heat to 350°F (175°C). You can use a digital instant-read thermometer to check the temperature or use a wooden utensil to check for rapid bubbles when inserted into the oil.
5. Deep Fry the Chicken:
In small batches, deep fry the chicken for 3-4 minutes, or until golden brown and crispy. Avoid overcrowding the pan to ensure crispy chicken.
Once fried, transfer the chicken to a wire rack or a plate lined with paper towels to drain excess oil.
While the chicken is still hot, quickly season with the prepared spice mix.
6. Fry the Basil:
With fresh basil in one hand and a pan lid in the other, drop the basil into the hot oil and quickly cover the pan to shield yourself from oil splashing.
Fry the basil for 10-15 seconds or until crispy, then remove with a slotted spoon.
7. Assemble and Serve:
Sprinkle the crispy basil over the seasoned chicken and serve immediately. Enjoy!
Notes
Air Frying Instructions:
Lightly spray the air fryer basket with vegetable oil.
Place the coated chicken pieces in a single layer, ensuring they are not overlapping. Air fry in small batches.
Lightly spray more oil over the chicken, and air fry at 400°F (200°C) for 5 minutes.
Flip the chicken pieces, spray with more oil, and air fry for an additional 5 minutes.
Reduce the temperature to 375°F (190°C) and shake the basket. Air fry for another 4-6 minutes, or until the chicken is golden and crispy.
For perfectly cooked chicken, ensure the internal temperature reaches 165°F (75°C).
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main course
