Super crispy, flavorful bite-size pieces of chicken seasoned with Chinese five spice and fried basil. This quick and easy Taiwanese popcorn chicken is ready in 30 minutes with simple ingredients. A great main, side, appetizer or party snack idea.
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Taiwanese Popcorn Chicken (aka Táiwān Yán Sū Jī) is made of diced chicken marinated with Chinese Five Spice, egg white and other seasonings, dredged in potato starch and deep-fried in hot oil with fried Thai basil.
It's a delicious chicken dish that originates from Taiwan. It's a very popular street food at Taiwanese night markets, thanks to it's tasty flavors and very crunchy texture.
Many Taiwanese restaurants and select Taiwanese bubble tea shops will sell this as a snack or a main dish with steamed rice, sautéed cabbage, Chinese tea egg and other veggies. It's beloved among locals and one of my favourite ways to enjoy chicken.
This is one of my favorite Asian chicken recipes on the blog! You will not be able to stop at one bite. I almost finished the entire plate to myself as they are so addictive!
The best part is that it's easy to make at home in larger batches at a fraction of the cost. If you have an Asian pantry, you'll have most of the ingredients. I also share how to air fry the chicken if you prefer not to deep fry.
The key to the best Taiwanese popcorn chicken is fresh chicken thighs and dredging the chicken well enough that little balls of starch form on the outside for that extra crunch!
Ingredients & Substitutes
Please scroll down to the recipe card below to find full measurements
- Fresh Chicken Thighs: ideally boneless skinless chicken thighs to make preparation easier and quicker. Or substitute with skin-on chicken thighs and debone them yourself. For a leaner alternative, substitute with boneless chicken breasts.
- Potato Starch: either fine or coarse sweet potato starch but the coarse starch is difficult to find so use what is available to you. Or substitute with tapioca starch or tapioca flour, or cornstarch or corn flour. *Note: Make sure it's potato starch, which has the same texture as cornstarch and not potato flour which is grainy.
- Fresh Thai Basil Leaves: most Asian markets will sell this type of basil. It's dark green with purple stems. Or substitute with Holy basil or Italian basil.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Chicken Marinade
- Egg White: to coat chicken pieces so that the potato starch can stick to it.
- Garlic: to add that garlicky flavor. Or substitute with 1.5 teaspoon garlic powder.
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic or gluten-free version, substitute with chicken broth.
- White Granulated Sugar
- Chinese Five Spice Powder: a ground powder mixture of star anise, cinnamon, Sichuan peppercorns and cloves and often used in Chinese cooking. As a very last resort, substitute with all-spice powder.
- Salt
- White Pepper: the floral fragrant sister to black pepper that offers a distinct grassy like taste and it's milder than black pepper. Or substitute with black pepper as a last resort.
Spice Mix
- Chinese Five Spice Powder: As a very last resort, substitute with all-spice powder.
- Salt
- White Pepper: or substitute with black pepper.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon.
Expert Tips
- Use fresh chicken thighs by performing a smell test at the grocery store. If you can smell a heavy gamey odor, get a fresher pack.
- Dice chicken into even cubes for an even cooking time.
- Marinate the chicken at least 30 minutes or overnight for best results.
- Pat dry the basil with paper towel to remove as much excess moisture as possible to create less oil splash back later.
- Generously dredge the chicken into the potato starch with wet clean hands so beads of starch begin to form on the outside. These beads are what give the chicken that extra crispy texture!
- Make sure the oil is hot enough before frying.
- Fry the chicken in small batches to avoid over crowding the pan or you won't have crispy chicken because this will lower the oil temperature.
- Season the fried chicken while it's hot so the spice mix can adhere.
- Have the pan lid in the other hand when you drop the basil into the hot oil to protect yourself from the oil splash back!
Instructions
Below are step-by-step instructions on how to make Taiwanese popcorn chicken:
- Dice chicken into 1.5-inch wide bite-sized pieces, about 6 pieces per thigh. Transfer chicken to a large bowl and marinate with marinade ingredients as listed above for at least 30 minutes.
- In a separate small bowl, combine the spice mix ingredients as listed above and set aside.
- Spread potato starch on a large plate or baking sheet. With clean wet hands, generously dredge marinated chicken into the starch massaging until beads of starch form on the outside.
- Heat vegetable oil in a large pan on medium heat to 350 F with a digital instant read thermometer. Or insert a wooden utensil into the hot oil and look for rapid bubbles.
- Deep fry chicken in small batches 3-4 minutes until golden brown and crispy. Do not overcrowd or it will result in non-crispy chicken.
- Remove the fried chicken with a slotted spoon and transfer to wire rack or plate lined with paper towels to drain off excess oil. Then quickly season hot chicken with the spice mix.
- Next with fresh basil in one hand and a pan lid in the other, drop the basil into the hot oil and quickly cover to shield yourself from oil splash back. Deep fry for 10-15 seconds or until crispy.
- Remove fried basil with a slotted spoon and sprinkle over chicken. Enjoy!
To Air Fry Chicken
The chicken only (do not air fry the basil or it can catch fire in the air fryer) can be air fried by following these instructions:
- Lightly spray the air fryer basket with vegetable oil.
- Place coated chicken pieces into the air fryer basket in a single layer (do not overlap) with enough space in between. You will need to air fry in small batches.
- Lightly spray more oil over the chicken.
- Air Fry at 400 F for 5 minutes.
- Flip each piece over, lightly spray with more oil and air fry for another 5 minutes.
- Reduce temperature to 375F giving the air fryer basket a shake. Air fry for another 4-6 minutes until golden crispy. If they're not crispy enough, air fry for another few more minutes. Cooked chicken has an internal temperature of 165 F with a digital instant read thermometer.
Note: Depending on your air fryer, the air frying time can range between models so please keep this in mind. Mine was done at 15 minutes. It's best to monitor the process.
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot. Or reheat in the air fryer or oven at 350 F for 5-10 minutes until hot but remove the basil first or it can burn or catch fire in the air fryer.
- Freezer-friendly? Taiwanese popcorn chicken can be frozen for up to 3 months. To freeze: let the fried chicken cool down completely and then store in a single layer in a freezer-safe bag resting on a baking sheet. Squeeze out excess air before sealing the bag. Once the chicken is frozen solid, remove the baking sheet. To reheat from frozen: thaw the chicken in the fridge and reheat in the microwave for a few minutes or in the air fryer or oven at 350 F for 5-10 minutes without the basil.
Pairing Suggestions
Taiwanese popcorn chicken serves well with:
- steamed white rice, brown rice or cauliflower rice for a lower calorie intake
- cooked vegetables like sautéed cabbage, bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- Chinese tea eggs
- Din Tai Fung Cucumber Salad
FAQ
Can I make this in advance?
Taiwanese popcorn chicken can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes until hot. Or reheat in the air fryer or oven at 350 F for 5-10 minutes until hot but remove the basil first or it can burn or catch fire in the air fryer.
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📖 Recipe
Quick & Easy Taiwanese Popcorn Chicken
Super crispy, flavorful bite-size pieces of chicken seasoned with Chinese five spice and fried basil. This quick and easy Taiwanese popcorn chicken is ready in 30 minutes with simple ingredients. A great main, side, appetizer or party snack idea. I also share how to air fry the chicken in the Notes section below.
Ingredients
- 1.25 lb skinless boneless chicken thighs
- 1 ¼ cup potato starch or tapioca starch/cornstarch
- ¼ cup Thai basil washed and pat dried (or sub with Holy Basil/Italian Basil)
- 2 cups vegetable oil or any neutral oil
Chicken Marinade
- 1 egg white
- 3 cloves garlic minced
- 1 tablespoon regular soy sauce
- 2 teaspoon Shaoxing wine or Dry Sherry Wine or chicken broth for a non-alcoholic version
- 2 teaspoon white granulated sugar
- 1 teaspoon Chinese five spice
- ½ teaspoon salt
- ¼ teaspoon white pepper or black pepper
Spice Mix
- ½ teaspoon Chinese five spice
- ½ teaspoon salt
- ¼ white pepper or black pepper
Instructions
- Dice chicken into 1.5-inch wide bite-sized pieces, about 6 pieces per thigh. Transfer chicken to a large bowl and marinate with marinade ingredients as listed above for at least 30 minutes.
- In a separate small bowl, combine the spice mix ingredients as listed above and set aside.
- Spread potato starch on a large plate or baking sheet. With clean wet hands, generously dredge marinated chicken into the starch massaging until beads of starch form on the outside.
- Heat vegetable oil in a large pan on medium heat to 350 F with a digital instant read thermometer. Or insert a wooden utensil into the hot oil and look for rapid bubbles.
- Deep fry chicken in small batches 3-4 minutes until golden brown and crispy. Do not overcrowd or it will result in non-crispy chicken. (If you'd like to air fry the chicken, see the Notes section below for instructions)
- Remove the fried chicken with a slotted spoon and transfer to wire rack or plate lined with paper towels to drain off excess oil. Then quickly season hot chicken with the spice mix.
- Next with fresh basil in one hand and a pan lid in the other, drop the basil into the hot oil and quickly cover to shield yourself from oil splash back. Deep fry for 10-15 seconds or until crispy.
- Remove fried basil with a slotted spoon and sprinkle over chicken. Enjoy!
Notes
To Air Fry Chicken
The chicken only (do not air fry the basil or it'll catch fire in the air fryer) can be air fried by following these instructions:-
- Lightly spray the air fryer basket with vegetable oil.
-
- Place coated chicken pieces into the air fryer basket in a single layer (do not overlap) with enough space in between. You will need to air fry in small batches.
-
- Lightly spray more oil over the chicken.
-
- Air Fry at 400 F for 5 minutes.
-
- Flip each piece over, lightly spray with more oil and air fry for another 5 minutes.
-
- Reduce temperature to 375F giving the air fryer basket a shake. Air fry for another 4-6 minutes until golden crispy. If they're not crispy enough, air fry for another few more minutes. Cooked chicken has an internal temperature of 165 F with a digital instant read thermometer.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 494kcal | Carbohydrates: 46g | Protein: 33g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 135mg | Sodium: 1000mg | Potassium: 905mg | Fiber: 3g | Sugar: 4g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 3mg
Cathy V
I made this for dinner tonight and my entire family LOVED IT!!!! Including my 5 year old daughter who is picky. This was to easy and quick to make. Thank you for sharing this recipe! This tastes just like the popcorn chicken from the Boba shops.
Christie Lai
I am so incredibly happy to read this and so glad your whole family loved it! I hope you continue to enjoy it for years to come and thank you so much for making my recipe!
Carin
Can I make this in the air fryer
christieathome
Yes, I share air frying instructions in the Notes section of the Recipe card. It's just been updated.
Heidi | The Frugal Girls
You've made preparing popcorn chicken at home so easy. This recipe really adds all of the flavors I expect and you made the process of breading & frying the chicken so easy to follow!
Michelle | Sift & Simmer
Love Taiwanese popcorn chicken and the fact that this is shallow-fried. Totally craving this now... my mouth is watering! Thanks for sharing, Christie 🙂