Easy Taiwanese Popcorn Chicken

Need a crispy snack to feed a crowd fast? This Taiwanese popcorn chicken recipe is a guaranteed crowd-pleaser. Every bite delivers an ultra-crunchy texture infused with fragrant five-spice and crackling basil.

5 from 3 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course, Side Dish, Snack

Cuisine Asian, Taiwanese

Servings as a side

Calories per serving 494 kcal

Ingredients

1.25 lb skinless boneless chicken thighs
1 ¼ cup potato starch or tapioca starch
¼ cup Thai basil
2 cups vegetable oil or any neutral oil

Marinade

1 egg white
3 garlic cloves minced
1 tablespoon regular soy sauce
2 teaspoon Shaoxing wine
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 chicken into 1.5-inch bite-sized pieces. Transfer to a large bowl and marinate with the listed marinade ingredients for at least 30 minutes or overnight.
In a separate small bowl, combine the spice mix ingredients and set aside.
Spread potato starch on a large baking sheet or a large plate. Using clean, wet hands, generously coat the marinated chicken with starch, massaging until small starch beads form on the surface.
Heat vegetable oil in a large pan over medium heat to 350°F, using a digital instant-read thermometer, or until the oil bubbles rapidly around a wooden utensil when placed in the oil. Fry chicken in small batches for 3 to 4 minutes until golden brown and crispy. Do not overcrowd the pan.
Remove fried chicken with a slotted spoon and transfer to a wire rack to drain excess oil. Immediately season the hot chicken with the spice mix.
Hold fresh basil in one hand and a pan lid in the other. Drop the basil into the hot oil and quickly cover with the lid to protect against oil splashes. Fry for 10 to 15 seconds, or until translucent and crispy.
Remove the fried basil with a slotted spoon and sprinkle over the hot chicken. Let cool slightly before serving.

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