Crispy bite-sized chicken is seasoned with fragrant five-spice and topped with crackly fried basil. This easy Taiwanese popcorn chicken recipe has an ultra-crunchy coating with juicy chicken inside. It makes a flavorful snack, appetizer, or main dish.
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Taiwanese popcorn chicken (Táiwān yán sū jī, 台灣鹽酥雞) is a popular Taiwanese street food made with bite-sized marinated chicken coated in starch, deep-fried until crispy, and seasoned with five-spice and fried basil.
In Taiwan, it's commonly sold at night markets, bubble tea shops, and neighborhood restaurants, and enjoyed as a snack or served as a main with steamed rice, sautéed cabbage, and Chinese tea eggs.
I first tried it at a small family-run eatery, where its unforgettable crunch inspired me to recreate it at home.
Taiwanese popcorn chicken traditionally uses coarse sweet potato starch for its textured coating, but I found that fine potato starch works just as well with my wet-hand coating method.
Pressing and massaging the starch onto the chicken with wet hands creates tiny starch beads that fry into a crisp, bumpy crust, so there's no need to hunt down coarse sweet potato starch.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Use boneless, skinless thighs for juicy, tender chicken that holds up well to frying. I don't recommend chicken breast here because it's too lean and can dry out.
- Potato Starch: Gives the chicken its crunchy coating. Fine potato starch works well with the wet-hand coating method, but coarse sweet potato starch also works if available. Tapioca starch is another option. Do not use potato flour, which has a different texture from potato starch.
- Thai Basil Leaves: Adds an anise-like aroma and turns crisp when fried. Look for fresh leaves with purple stems at Asian grocery stores. Fresh Italian basil or holy basil also works but has a slightly different flavor.
- Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola, refined avocado, or peanut oil.
Chicken Marinade
- Egg White: Helps the potato starch adhere to the chicken and stay intact during frying.
- Garlic: Use fresh, finely minced garlic for the best flavor.
- Regular Soy Sauce: Light soy sauce also works. Low-sodium soy sauce works for a less salty option.
- Shaoxing Wine: Adds a subtle fermented aroma and depth to the chicken marinade. Dry sherry also works.
- White Granulated Sugar
- Chinese Five-Spice Powder: Gives the chicken its warm, aromatic flavor with notes of anise and cinnamon. Do not substitute allspice, which has a different flavor.
- Salt
- White Pepper: Black pepper also works but has a sharper flavor.
Spice Mix
- Chinese Five Spice Powder
- Salt
- White Pepper
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Dry the basil thoroughly after washing to minimize splattering when it hits the hot oil.
- Trim off loose fat from chicken thighs to prevent chewy pockets beneath the crispy coating.
- Coat just before frying so the potato starch doesn't absorb too much moisture while sitting.
- Drain on a wire rack so trapped steam doesn't soften the crispy coating.
- Season the chicken immediately while hot so the spice mix adheres evenly.
Instructions
Below are step-by-step instructions on how to make Taiwanese popcorn chicken:
- Marinate the chicken and mix the seasoning: Dice the chicken into 1.5-inch bite-sized pieces. Transfer to a large bowl and combine with the marinade ingredients. Marinate for at least 30 minutes or overnight. In a separate small bowl, combine the spice mix ingredients and set aside.
- Coat the chicken: Spread the potato starch over a large baking sheet or plate. Using clean, wet hands, press and massage several pieces of marinated chicken at a time into the starch until generously coated and small starch beads form on the surface. Transfer the coated chicken to a clean plate and repeat with the remaining chicken, rewetting your hands as needed.
- Fry the chicken in batches: Fill a large heavy-bottomed pan with 2 inches of vegetable oil and heat over medium heat to 350°F. Fry the chicken in small batches for 3-4 minutes total, flipping halfway through, until golden, crispy, and cooked to 165°F. Keep the oil between 325-350°F while frying, returning it to 350°F between batches. Do not overcrowd the pan.
- Drain and season the chicken: Remove the fried chicken with a slotted spoon and transfer to a wire rack to drain. Immediately sprinkle the hot chicken with the spice mix so the seasoning adheres.
- Flash-fry the basil: Pat the basil completely dry to minimize oil splatter. Carefully add it to the hot oil and immediately cover the pan with a lid to protect against splashes. Fry for 10-15 seconds, or until translucent and crisp.
- Garnish and serve: Remove the fried basil with a slotted spoon and sprinkle it over the hot chicken. Let cool slightly before serving.
Storage & Reheating
- Refrigerator: Store cooled chicken in an airtight container for up to 4 days. Store the fried basil separately to help it stay crisp.
- Freezer: Freeze cooled chicken in a single layer in a freezer-safe bag for up to 3 months. Reheat directly from frozen without thawing. Do not freeze the fried basil, as it becomes soggy.
- Reheating: Reheat refrigerated chicken in the air fryer at 375°F for 4-6 minutes or in the oven at 400°F for 8-10 minutes, until hot and crispy. Reheat frozen chicken directly from frozen at the same temperatures, adding extra time until hot throughout and crispy.
Variations
- Gluten-Free: Replace regular soy sauce with gluten-free soy sauce or tamari and use dry sherry in place of Shaoxing wine.
- Air Fryer: Lightly spray the air fryer basket with oil. Arrange the coated chicken in a single layer and generously spray with oil. Air fry at 400°F for 12-14 minutes, flipping halfway through, until golden, crispy, and cooked to 165°F. Work in batches as needed.
- Spicy: Add 1⁄2 teaspoon cayenne pepper or red chili powder to the spice mix for extra heat.
Pairing Suggestions
Serve crispy Taiwanese popcorn chicken with:
- Steamed White Rice: Fluffy jasmine rice balances the rich, savory fried chicken.
- Sautéed Cabbage: Tender-crisp cabbage adds freshness and balances the richness of the chicken.
- Chinese Tea Eggs: Savory, aromatic eggs make a flavorful starter alongside the chicken.
FAQ
The oil may be too cool or the pan may be overcrowded. Keep the oil between 325-350°F, fry in small batches, and let it return to 350°F between batches.
The starch may not have been pressed firmly enough onto the chicken. Use wet hands to press and massage the chicken into the starch until small starch beads form, adding more potato starch to any bare spots.
Yes, but the coating will be smoother and less textured. Potato starch creates the crisp, bumpy crust intended for this recipe.
More Like This
Check out my other chicken recipes:
📖 Recipe
Easy Taiwanese Popcorn Chicken
Ingredients
- 1.25 lb skinless boneless chicken thighs
- 1 ¼ cup potato starch fine or coarse starch work
- ¼ cup Thai basil
- vegetable oil or any neutral oil
Chicken Marinade
- 1 egg white
- 3 garlic cloves finely minced
- 1 tablespoon regular soy sauce or light soy sauce
- 2 teaspoon Shaoxing wine or dry sherry
- 2 teaspoon white granulated sugar
- 1 teaspoon Chinese five spice
- ½ teaspoon salt
- ¼ teaspoon white pepper
Spice Mix
- ½ teaspoon Chinese five spice
- ½ teaspoon salt
- ¼ white pepper
Instructions
- Dice the chicken into 1.5-inch bite-sized pieces. Transfer to a large bowl and combine with the marinade ingredients. Marinate for at least 30 minutes or overnight.
- In a separate small bowl, combine the spice mix ingredients and set aside.
- Spread the potato starch over a large baking sheet or plate. Using clean, wet hands, press and massage several pieces of marinated chicken at a time into the starch until generously coated and small starch beads form on the surface. Transfer the coated chicken to a clean plate and repeat with the remaining chicken, rewetting your hands as needed.
- Fill a large heavy-bottomed pan with 2 inches of vegetable oil and heat over medium heat to 350°F. Fry the chicken in small batches for 3-4 minutes total, flipping halfway through, until golden, crispy, and cooked to 165°F. Keep the oil between 325-350°F while frying, returning it to 350°F between batches. Do not overcrowd the pan.
- Remove the fried chicken with a slotted spoon and transfer to a wire rack to drain. Immediately sprinkle the hot chicken with the spice mix so the seasoning adheres.
- Pat the basil completely dry to minimize oil splatter. Carefully add it to the hot oil and immediately cover the pan with a lid to protect against splashes. Fry for 10-15 seconds, or until translucent and crisp.
- Remove the fried basil with a slotted spoon and sprinkle it over the hot chicken. Let cool slightly before serving.
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 🙂