I’m so excited to share this Taiwanese Popcorn Chicken Recipe with you because it’s truly a game-changer when it comes to homemade fried chicken snacks. This dish is crispy, juicy, and packed with that perfect balance of spices that’ll make your kitchen smell like a popular night market in Taipei. Whenever I make this, it instantly feels like a fun celebration—whether it’s for a casual family dinner or to impress friends at a weekend hangout.
What makes this Taiwanese Popcorn Chicken Recipe worth trying is how the marinade and double-fry method come together to create incredibly flavorful bites with a crunchy exterior and tender inside. You’ll find that it’s surprisingly simple to pull off at home, and the secret addition of fried basil leaves really elevates it in a way you don’t want to miss. Honestly, it’s the kind of recipe that becomes a favorite for lazy nights and special occasions alike.
Why You’ll Love This Recipe
- Authentic Flavor: The carefully balanced spices and marinade mimic the original street food taste you crave.
- Double-Fry Technique: Ensures crispy, golden chicken that stays crunchy for hours.
- Simple Ingredients: Uses everyday pantry staples but transforms them into something extraordinary.
- Perfect Snack or Meal: Works great whether it’s a casual snack, party finger food, or part of a larger dinner spread.
Ingredients You’ll Need
Each ingredient in this Taiwanese Popcorn Chicken Recipe plays a key part, whether it’s the fragrant five spice or the crispy cornstarch coating. I always recommend using fresh spices and quality chicken thighs for the juiciest results.
- Garlic: Fresh garlic brings that signature aromatic punch to the marinade.
- Five spice powder: This is the star seasoning; find a good quality one for authentic flavor.
- Ground white and black pepper: Adds subtle heat and depth without overpowering.
- Ground Szechuan peppercorn: Provides that hint of numbing spice classic in Taiwanese dishes.
- Onion powder: Enhances savory notes in the marinade.
- Brown sugar: Balances saltiness with a touch of caramel sweetness.
- Low-sodium soy sauce: Adds umami without making it too salty.
- Rice wine vinegar: Brightens the marinade with a little zing.
- Toasted sesame oil: Wakes up the flavors with a nutty aroma.
- Egg white: Helps the marinade stick and gives a lighter batter texture.
- Boneless skinless chicken thighs: My favorite for this recipe because they stay tender and juicy.
- Cornstarch: The secret to that crispy, crunchy coating.
- Baking powder: Adds extra crispness when frying.
- Gochugaru (optional): For a gentle spicy kick if you like a little heat.
- Kosher salt and MSG (optional): Elevates overall flavor; MSG is optional but authentic.
- Fresh basil leaves: Fried until crispy, these add a surprising herbal note you’ll fall for.
- Peanut oil: Ideal for deep frying thanks to its high smoke point and neutral flavor.
Variations
I love how versatile this Taiwanese Popcorn Chicken Recipe can be. Once you’ve nailed the base, feel free to play around with the spice levels or try other marinades to suit your taste buds or dietary needs.
- Spicy Kick: I sometimes add extra gochugaru or even a touch of cayenne for a bolder heat that my spice-loving friends adore.
- Gluten-Free: Swap soy sauce with tamari or coconut aminos and use cornstarch as usual to keep it gluten-free without losing that crunch.
- Chicken Breast Alternative: If you prefer leaner meat, chicken breasts work too—just watch the cooking time so they don’t dry out.
- Herb Variations: Try frying fresh shiso or mint leaves instead of basil for a different herbal twist.
How to Make Taiwanese Popcorn Chicken Recipe
Step 1: Marinate for Maximum Flavor
Whisk together your garlic, five spice powder, ground white and black pepper, Szechuan peppercorn, onion powder, brown sugar, soy sauce, rice wine vinegar, sesame oil, and egg white in a medium bowl until it’s smooth and aromatic. Toss the chicken thigh pieces in the marinade to coat every nook and cranny. Let it rest at room temperature for about 30 minutes — this is key for the chicken to soak up all the wonderful flavors ahead of frying.
Step 2: Prepare Your Coating and Get Ready to Fry
Heat about 1 inch of peanut oil in a medium pot to 325°F — a candy or deep-fry thermometer really helps here. Meanwhile, mix cornstarch, baking powder, and one teaspoon of five spice powder in a large bowl. In a separate small bowl, combine the remaining spices for your finishing dust. Once the chicken has marinated, drain it lightly and toss it thoroughly in the cornstarch mixture until each piece is generously coated. This coating is essential for that perfect crispy texture you’ll love.
Step 3: The First Fry for Tender Juiciness
Fry your chicken in batches in the 325°F oil for about 3 to 4 minutes until they’re lightly golden but not fully crisp yet. Don’t crowd the pot; otherwise the temperature drops and the chicken gets oily instead of crunchy. Drain and place the pieces on a paper towel-lined bowl to rest during the next step. This first fry gently cooks the chicken through while setting up the crust.
Step 4: The Second Fry for Crispy Perfection
Increase the oil temperature to 375°F and fry the chicken again in batches for 2 to 3 minutes. This high heat crisps the coating to a golden, satisfyingly crunchy finish. Immediately transfer the hot chicken to a bowl and sprinkle generously with your reserved five spice mixture, salt, and MSG if you’re using it. Toss everything together so every bite bursts with flavor.
Step 5: Crispy Basil Finale
Finally, quickly fry the basil leaves in the hot oil just until they become translucent and crispy—about 20 to 30 seconds. Scatter these herbal gems on top of your popcorn chicken for that authentic, fragrant finish that takes this recipe from great to unforgettable.
Pro Tips for Making Taiwanese Popcorn Chicken Recipe
- Marinate at Room Temp: I learned it really helps to marinate the chicken at room temperature for 30 minutes to get the best texture and flavor infusion.
- Use a Thermometer: Constant oil temperature is key; using a thermometer prevents soggy coating or burnt bits.
- Double Frying is a Must: Don’t skip the second fry—it’s what makes the popcorn chicken unforgettable crispy!
- Drain Well: Always let chicken drain on paper towels briefly after the first fry to avoid oil splatters and sogginess.
How to Serve Taiwanese Popcorn Chicken Recipe
Garnishes
I always serve the Taiwanese Popcorn Chicken topped with those crispy fried basil leaves—they add such a fresh and herbal punch that cuts through the richness perfectly. Sometimes I toss on a little extra sprinkle of five spice powder or a wedge of lime on the side for a bright contrast.
Side Dishes
My go-to sides are simple: a refreshing cucumber salad or a bowl of steamed jasmine rice balances the crunchy chicken beautifully. For a more indulgent meal, pairing it with garlic fried rice or pickled vegetables adds even more layers of flavor.
Creative Ways to Present
When I want to elevate this for guests, I like serving it in mini takeout boxes lined with parchment paper—instantly restaurant-style! Adding colorful chili slices or extra herbs on top makes it visually stunning and super inviting for casual parties or game nights.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the popcorn chicken in an airtight container in the fridge for up to 3 days. I find placing a paper towel at the bottom helps absorb any excess moisture and prevents the coating from getting soggy.
Freezing
I’ve frozen leftover popcorn chicken before by arranging individual pieces on a baking sheet to flash freeze, then transferring them to a freezer-safe bag. This keeps them from sticking together and works great for meal-prep snacks that you can reheat later.
Reheating
To reheat, I pop the chicken in a preheated oven or air fryer at 375°F for about 5-7 minutes—this brings back the crispiness nicely without drying out the meat like microwaving often does.
FAQs
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Can I use chicken breast instead of thighs for this Taiwanese Popcorn Chicken Recipe?
Yes, you can substitute chicken breast, but be mindful that breasts tend to dry out faster. Marinate a little longer and avoid overcooking during the fry to keep the meat juicy and tender.
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What’s the purpose of double frying in this recipe?
Double frying cooks the chicken gently the first time and crisps it up the second time. This method creates a thin, crunchy crust that stays crispy longer, making it perfect for snacking or serving later.
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Is MSG necessary in the Taiwanese Popcorn Chicken Recipe?
MSG is optional here. It enhances the savory, umami flavor, but if you prefer to avoid it, feel free to omit it—the chicken will still be delicious thanks to the well-balanced spices.
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Can I prepare the marinade ahead of time?
Absolutely! The marinade can be made a day ahead and kept in the fridge. Just add the chicken to it when you’re ready to cook. This can save you some time on busy days.
Final Thoughts
This Taiwanese Popcorn Chicken Recipe walks that perfect line between comforting and exciting, and it’s become a staple in my kitchen for good reason. It’s approachable enough to make any night feel special, yet sophisticated enough to impress anyone who tries it. I can’t wait for you to give this recipe a spin—I promise once you taste that crispy, flavorful bite, you’ll understand why it’s such a beloved street food classic. Trust me, your family and friends will thank you over and over!
Print
Taiwanese Popcorn Chicken Recipe
- Prep Time: 20 mins
- Cook Time: 1 hr 10 mins
- Total Time: 1 hr 30 mins
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Taiwanese
Description
Taiwanese Popcorn Chicken is a flavorful and crispy fried chicken dish, marinated with aromatic spices and double-fried to achieve an irresistible crunch. This popular street food features tender chicken thigh pieces coated with a spiced cornstarch batter and is served with fragrant fried basil leaves for an authentic taste of Taiwan.
Ingredients
For the Marinade
- 3 cloves garlic
- 2 tsp five spice powder
- 1/2 tsp ground white pepper
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground Szechuan peppercorn
- 1/4 tsp onion powder
- 1 Tbsp packed brown sugar
- 2 Tbsp low-sodium soy sauce
- 2 tsp rice wine vinegar
- 1 tsp toasted sesame oil
- 1 large egg white
- 1 lb boneless skinless chicken thighs, cut into 1″ pieces
For the Fry
- 1 1/4 cups cornstarch
- 1 tsp baking powder
- 2 tsp five spice powder, divided
- 1/4 tsp ground white pepper
- 1/2 tsp freshly ground black pepper
- 3/4 tsp finely ground gochugaru (optional)
- Kosher salt
- MSG (optional)
- 12 basil leaves
- Peanut oil, for frying
Instructions
- Prepare the marinade: In a medium bowl, whisk together garlic, five spice powder, ground white pepper, black pepper, ground Szechuan peppercorn, onion powder, brown sugar, soy sauce, rice wine vinegar, toasted sesame oil, and egg white until smooth. Add the chicken pieces and toss to coat thoroughly. Let the chicken marinate for 30 minutes to absorb flavors.
- Heat the oil and prepare coatings: Heat 1 inch of peanut oil in a medium pot over medium-high heat to 325°F (163°C). In a large bowl, combine cornstarch, baking powder, and 1 teaspoon five spice powder. In a small bowl, mix remaining 1 teaspoon five spice powder with ground white pepper, black pepper, and gochugaru if using.
- Coat and first fry: Drain the marinated chicken to remove excess marinade, then toss pieces in the cornstarch mixture until evenly coated. Fry chicken in 3 to 4 batches, avoiding crowding, for 3 to 4 minutes until golden. Remove chicken from oil and place on paper towels in a large bowl to drain.
- Double fry the chicken: Increase oil temperature to 375°F (190°C). Fry chicken again in 2 to 3 batches for 2 to 3 minutes until deeply golden and extra crispy. Transfer each batch back to the bowl and immediately sprinkle with the spice mix prepared earlier, kosher salt, and MSG if desired. Repeat until all chicken is done.
- Toss chicken with remaining spices: Remove the paper towel from the bowl and add the leftover five spice powder. Toss the chicken in the bowl thoroughly to ensure even coating with spices.
- Fry basil leaves: Add basil leaves to the hot frying oil and fry for 20 to 30 seconds until translucent and crispy. Remove from oil and place on top of the popcorn chicken for garnish and added aroma.
Notes
- Using boneless, skinless chicken thighs ensures tender, juicy meat with rich flavor.
- Double frying is key to achieving the signature crunchiness of Taiwanese popcorn chicken.
- If gochugaru is unavailable, you can omit it or substitute with a mild chili powder for a slight heat.
- MSG is optional but enhances umami; omit if you prefer to avoid it.
- Peanut oil is recommended for frying due to its high smoke point and neutral flavor, but vegetable or canola oil can be used as alternatives.
- Maintain oil temperature carefully when frying to avoid greasy or undercooked chicken.
- Serve immediately for the crispiest texture.
Nutrition
- Serving Size: 1/4 recipe (about 150g)
- Calories: 380
- Sugar: 2.5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 25g
- Cholesterol: 75mg
