Why You’ll Love This Recipe

Taiwanese Popcorn Chicken is a crispy, flavorful street food favorite that’s deeply seasoned, juicy on the inside, and addictively crunchy on the outside. Marinated in soy, garlic, and five-spice, then coated in sweet potato starch and fried to perfection, it’s a must-try dish that brings the bold flavors of Taiwan to your home kitchen. Perfect as a snack, appetizer, or part of a meal.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

boneless chicken thighs (cut into bite-sized pieces)soy sauceShaoxing wine or rice winegarlic cloves (minced)five-spice powderwhite pepper or black peppersugarcornstarch or sweet potato starch (preferred)egg (lightly beaten)fresh Thai basil leaves (optional for garnish)vegetable oil (for frying)

directions

In a bowl, combine chicken pieces with soy sauce, rice wine, garlic, sugar, five-spice powder, and pepper. Mix well and marinate for at least 30 minutes (up to overnight).

Add a beaten egg to the marinated chicken and stir to coat evenly.

In a separate bowl, spread sweet potato starch (or cornstarch) and dredge each piece of chicken until fully coated. Shake off excess.

Heat oil in a deep pan to 350°F (175°C). Fry chicken in small batches until golden brown and cooked through, about 3–4 minutes per batch.

Optional: Fry fresh Thai basil leaves for a few seconds until crisp. Be cautious—use a splatter guard as they pop in hot oil.

Drain chicken and basil on paper towels.

Serve hot, optionally with a sprinkle of extra five-spice powder or salt.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 20 minutesMarinating time: 30 minutes or moreFrying time: 15–20 minutesTotal time: 1 hour 10 minutes (including marinating)

Variations

Add chili powder or cayenne for extra heat.

Use chicken breast for a leaner version.

Serve with a side of pickled cucumbers or sweet chili sauce.

Try air-frying for a lighter alternative (spray lightly with oil and cook at 400°F for 12–15 minutes).

Add a dash of MSG for extra umami (optional).

storage/reheating

Store cooled leftovers in an airtight container in the fridge for up to 3 days.Reheat in an oven or air fryer at 375°F (190°C) until crispy again, about 8–10 minutes.Avoid microwaving as it softens the coating.

FAQs

What is the best starch to use?

Sweet potato starch gives the signature crisp texture but cornstarch is a good substitute.

Is five-spice necessary?

Yes, it gives the dish its unique Taiwanese flavor profile.

Can I bake instead of fry?

Frying yields the best texture, but baking or air frying can work with adjustments.

Do I need to use basil?

It’s traditional and adds aromatic flavor, but it’s optional.

Can I use pre-cut chicken?

Yes, just ensure pieces are similar in size for even cooking.

How do I avoid soggy coating?

Fry in small batches and serve immediately for best crunch.

Can I make it gluten-free?

Yes, use tamari instead of soy sauce and ensure starch and other ingredients are gluten-free.

Can I freeze it?

It’s best fresh, but you can freeze after frying and reheat in an oven or air fryer.

Is it spicy?

Traditionally, it’s more aromatic than spicy—adjust with chili as desired.

Can I serve it as a main dish?

Absolutely—pair with rice, pickles, or a light salad.

Conclusion

Taiwanese Popcorn Chicken is an irresistible combination of bold seasoning, juicy meat, and ultra-crispy coating that captures the essence of Taiwanese street food. Whether for snacking or as part of a meal, it’s a dish that delivers on both flavor and texture—sure to be a hit every time.