Quick & Easy Taiwanese Popcorn Chicken Recipe
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.
- 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
