Name: Quick & Easy Taiwanese Popcorn Chicken Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Taiwanese
Ingredients: 1.25 lb skinless boneless chicken thighs, diced into 1.5-inch pieces; 1 egg white; 3 cloves garlic, minced; 1 tbsp regular soy sauce; 2 tsp Shaoxing wine (or dry sherry wine or chicken broth for non-alcoholic version); 2 tsp white granulated sugar; 1/2 tsp salt; 1/4 tsp white pepper (or black pepper); 1 tsp Chinese five spice; 1 1/4 cup potato starch (or tapioca starch/cornstarch); 2 cups vegetable oil (or any neutral oil); 1/4 cup Thai basil (washed and patted dry, or substitute with Holy Basil or Italian Basil); Spice mix for final seasoning: 1/2 tsp Chinese five spice, 1/2 tsp salt, 1/4 tsp white pepper (or black pepper)

Introduction

Taiwanese Popcorn Chicken is a popular street food favorite known for its crispy, flavorful bite-sized pieces. This quick and easy recipe brings bold seasoning and crunchy texture right to your home kitchen.

This image shows a white plate filled with small, golden-brown fried chicken pieces that have a crispy, crumbly texture. Mixed among the chicken pieces are dark green fried leaves adding contrast to the dish. The coating on the chicken is uneven, giving it a rough, crunchy look, while the colors range from light beige to darker brown spots. The plate is placed on a white marbled surface, with some green leafy stems blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.25 lb skinless boneless chicken thighs
1 1/4 cup potato starch (or tapioca starch/cornstarch)
1/4 cup Thai basil (washed and pat dried, or sub with Holy Basil/Italian Basil)
2 cups vegetable oil (or any neutral oil)
1 egg white
3 cloves garlic (minced)
1 tbsp regular soy sauce
2 tsp Shaoxing wine (or Dry Sherry Wine or chicken broth for a non-alcoholic version)
2 tsp white granulated sugar
1 tsp Chinese five spice
1/2 tsp salt
1/4 tsp white pepper (or black pepper)

Instructions

Step 1: Dice chicken into 1.5-inch bite-sized pieces, about 6 pieces per thigh. Transfer to a large bowl and marinate with the egg white, garlic, soy sauce, Shaoxing wine, sugar, salt, and white pepper for at least 30 minutes.
Step 2: In a small bowl, combine the Chinese five spice, salt, and white pepper to make the spice mix and set aside.
Step 3: Spread potato starch on a large plate. With clean, wet hands, dredge each piece of marinated chicken thoroughly in the starch until coated and small beads form on the surface.
Step 4: Heat vegetable oil in a large pan over medium heat to 350°F (use a thermometer or test by looking for rapid bubbles around a wooden utensil).
Step 5: Fry chicken in small batches for 3–4 minutes until golden brown and crispy, avoiding overcrowding the pan.
Step 6: Remove chicken with a slotted spoon and drain on a wire rack or paper towels. Immediately season with the prepared spice mix while still hot.
Step 7: Hold fresh basil in one hand and a pan lid in the other. Drop basil into the hot oil and quickly cover to prevent oil splashes. Fry basil for 10–15 seconds until crispy.
Step 8: Remove crispy basil with a slotted spoon and sprinkle over the popcorn chicken. Serve immediately and enjoy!

Tips & Variations

For an air fryer version, cook the dredged chicken at 400°F for about 10–12 minutes, shaking halfway, to achieve a crispy texture without deep frying.
Use tapioca starch for an even crispier finish if potato starch is unavailable.
Substitute Thai basil with fresh Holy Basil or Italian Basil for a slightly different aromatic flavor.

Storage

Store leftover popcorn chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to retain crispiness. Avoid microwaving, which can make the coating soggy.

How to Serve

The image shows a close-up of a piece of crispy fried chicken held by metal chopsticks above a white plate filled with many more pieces of golden-brown fried chicken. Each chicken piece has a rough, puffy texture with small bubbles on the surface, creating a crunchy look. Scattered among the chicken pieces are dark green, slightly wrinkled leaves that add a contrasting color. The plate sits on a white marbled surface, and in the background, there is a blurred cluster of fresh green leaves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken thighs tend to stay juicier and more flavorful during frying. If using breasts, be careful not to overcook them to avoid dryness.

What if I don’t have Shaoxing wine?

You can substitute Shaoxing wine with dry sherry or chicken broth for a non-alcoholic option. Each will add a slightly different depth of flavor but remain delicious.

Quick & Easy Taiwanese Popcorn Chicken Recipe

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★★★★★

4.7 from 144 reviews

This Quick & Easy Taiwanese Popcorn Chicken recipe delivers crispy, flavorful bite-sized chicken pieces marinated in a blend of soy sauce, garlic, and Shaoxing wine, coated in potato starch, and deep-fried to perfection. Enhanced with aromatic Thai basil fried until crispy, this dish is a popular street food favorite, perfect for a quick snack or a tasty appetizer.

Author: Ella
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: Taiwanese

Ingredients

Scale

Chicken Marinade

1.25 lb skinless boneless chicken thighs, diced into 1.5-inch pieces
1 egg white
3 cloves garlic, minced
1 tbsp regular soy sauce
2 tsp Shaoxing wine (or dry sherry wine or chicken broth for non-alcoholic version)
2 tsp white granulated sugar
1/2 tsp salt
1/4 tsp white pepper (or black pepper)
1 tsp Chinese five spice

Coating

1 1/4 cup potato starch (or tapioca starch/cornstarch)

Frying and Garnish

2 cups vegetable oil (or any neutral oil)
1/4 cup Thai basil (washed and patted dry, or substitute with Holy Basil or Italian Basil)
Spice mix for final seasoning: 1/2 tsp Chinese five spice, 1/2 tsp salt, 1/4 tsp white pepper (or black pepper)

Instructions

Prepare the chicken: Dice chicken thighs into 1.5-inch wide bite-sized pieces, about six pieces per thigh. Place the chicken in a large bowl and combine with the marinade ingredients: egg white, minced garlic, soy sauce, Shaoxing wine, sugar, salt, white pepper, and Chinese five spice. Mix well and marinate for at least 30 minutes to allow the flavors to penetrate the meat.
Mix the spice blend: In a small bowl, combine the spice mix ingredients – Chinese five spice, salt, and white pepper – set aside. This will be used to season the chicken after frying.
Coat the chicken: Spread the potato starch evenly on a large plate or baking sheet. Using clean, slightly wet hands, dredge each marinated chicken piece generously in the starch, massaging gently until small beads of starch form on the surface. This coating is key to achieving the signature crispiness.
Heat the oil: In a large pan, pour the vegetable oil and heat over medium heat until it reaches 350°F (175°C). Use a digital instant-read thermometer for accuracy or test by inserting a wooden utensil – rapid bubbling indicates readiness.
Deep-fry the chicken: Fry the coated chicken pieces in small batches for 3-4 minutes each until they turn golden brown and crispy. Avoid overcrowding the pan, as this lowers the oil temperature and results in soggy chicken.
Drain and season: Remove the fried chicken with a slotted spoon and place it on a wire rack or a plate lined with paper towels to drain excess oil. While the chicken is still hot, quickly toss it with the prepared spice mix to coat evenly.
Fry the basil: Holding fresh basil in one hand and a pan lid in the other, drop the basil leaves into the hot oil. Immediately cover the pan to prevent oil splatter. Fry the basil for 10-15 seconds or until crispy, then remove with a slotted spoon.
Garnish and serve: Sprinkle the crispy fried basil over the seasoned chicken pieces. Serve immediately and enjoy your authentic Taiwanese popcorn chicken!

Notes

If you prefer a healthier alternative, you can air-fry the coated chicken at 400°F for 10-12 minutes, shaking the basket halfway through for even crispness.
Shaoxing wine can be substituted with dry sherry or chicken broth for a non-alcoholic version without compromising flavor.
Potato starch is preferred for its superior crispiness, but tapioca starch or cornstarch can be used as substitutes.
Ensure the oil temperature stays consistent for the crispiest results; overheating may burn the coating while underheating leads to greasy chicken.
Fresh Thai basil is essential for authentic flavor, but Holy basil or Italian basil are acceptable alternatives.

Keywords: Taiwanese popcorn chicken, crispy fried chicken, street food, Taiwanese appetizer, basil fried chicken