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
Scale
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
