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    Home » Recipes » Savoury

    Taiwanese Popcorn Chicken

    Published: Jun 15, 2023 by Michelle · 4 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Taiwanese Popcorn Chicken yields a crunchy yet tender bite-sized pieces flavored with aromatic Chinese five spice powder and Thai basil.

    Fried chicken nuggets in a yellow basket.

    What is Taiwanese popcorn chicken?

    Taiwanese popcorn chicken consists of deep fried bite-sized chicken nuggets dusted with a flavorful mixture of spices.

    They are commonly found on the snack menu in boba shops (bubble tea shops) and as street food at night markets in Taiwan.

    What does it taste like?

    Taiwanese fried chicken has a crunchy texture, savory flavor punctuated by a mixture of spices.

    Why you'll love this recipe

    This recipe for Taiwanese popcorn chicken is:

    Crunchy: using sweet potato starch to coat and double-frying the chicken ensures a crisp, crunchy exterior.

    Tender: the marinade makes the chicken extra flavorful and juicy.

    Gluten-free: there's no wheat flour in the batter.

    Aromatic: frying the Thai basil before frying the chicken perfumes and flavors the oil, in addition to the Chinese five-spice that is used to season the chicken.

    Fried chicken nuggets in a yellow basket on a wooden round board, with sticks on the side.

    Ingredients you'll need

    • peanut oil: or high-smoke point frying oil
    • Thai basil: washed and patted completely dry (*must be dry, or it can cause an explosion in the oil); if you don't have it, you can use regular basil, for aroma and flavor

    Chicken & marinade

    • boneless chicken thighs: cut into small pieces; you can also use chicken breast but chicken thigh will be more tender
    • fresh garlic: grated
    • green onion: chopped
    • soy sauce: adds savory, salty flavor to the chicken
    • Shaoxing wine: for flavor; you can also use dry sherry
    • sea salt
    • white pepper: black pepper's cousin; which is from the berries of the pepper plant
    • garlic powder
    • Chinese five-spice powder: is a spice powder mixture of coriander, star anise, cinnamon, fennel, Sichuan peppercorn; each blend can vary -- you can find five-spice powder already pre-packaged in Asian grocery stores; choose one that you enjoy
    • ground Sichuan peppercorn: also known as "mala pepper," or "flower pepper," and adds a numbing, tingly sensation and citrusy aroma; there are two main types: red and green; you can use either or a combination of both
    • coriander powder: optional
    • cornstarch: helps to tenderize the meat and keep it juicy/velvety

    Wet batter

    • large egg: beaten; helps to seal in the juices of the chicken and keep it tender

    Dry coating

    • sweet potato starch: gives the chicken its super crunchy texture when deep-fried; you can substitute with cornstarch if you don't have it on hand
    • baking powder: is a leavener that adds a little lightness to the coating

    Seasoning mixture (for sprinkling onto the fried chicken)

    • sea salt
    • white pepper
    • garlic powder
    • Chinese 5-spice powder
    • ground Sichuan peppercorn

    You can find these ingredients in Asian grocery stores or Chinese supermarkets.

    Fried chicken nuggets in a yellow basket on a wooden round board, with sticks and a small dish of seasoning in a white bowl on the side.

    How to make Taiwanese popcorn chicken

    Prepare the chicken

    in a large bowl, add chicken pieces and mix in all the seasonings (fresh garlic, green onion, soy sauce, Shaoxing wine, salt, white pepper, garlic powder, Chinese 5-spice powder, ground Sichuan peppercorn, coriander powder, and cornstarch).

    Stir well to incorporate the mixture.

    Let the chicken marinate in the fridge for 20-30 minutes, or overnight.

    Prepare the wet and dry batter

    In a shallow dish, lightly beat an egg.

    In a separate shallow dish, whisk together sweet potato flour and baking powder.

    Make the seasoning mixture

    In a small bowl, combine salt, white pepper, garlic powder, 5-spice powder and ground Sichuan peppercorn. Mix together and set aside.

    Coat the chicken

    Take pieces of chicken and lightly dip into the egg first, and then place into the sweet potato flour to coat.

    Repeat with the remainder.

    Step by step photos on how to make Taiwanese popcorn chicken, with number overlay.

    Fry the basil

    Heat up a pot of oil over medium-high heat to 330F.

    Add in the Thai basil leaves, and fry for 30 seconds.

    Remove and place on paper towel to drain.

    Deep fry the chicken

    Heat the frying oil to a temperature of 330F (check with a kitchen thermometer).

    Add in the chicken pieces, and fry in small batches, until lightly brown, about 3-4 minutes.

    Remove chicken pieces and drain on a wire rack on paper towel.

    Repeat with the remaining chicken.

    Once all the chicken has been fried, increase the frying oil temperature to 350F.

    Fry the chicken pieces a second time (again, in small batches), until golden brown, another 3-4 minutes.

    Remove the fried popcorn chicken onto a wire rack lined with paper towel.

    Repeat with the remainder.

    Transfer the fried chicken into a basket and sprinkle with seasoning mixture (or toss chicken together in a bowl with the seasoning -- note: you may not need to use all the seasoning mixture).

    Step by step photos on how to make Taiwanese popcorn chicken, with number overlay.Taiwanese fried chicken in a basket on wooden round board.

    How to serve

    Taiwanese popcorn chicken is best served freshly fried.

    Try pairing the fried chicken with taro bubble tea, green onion pancakes, or serve as an appetizer to Taiwanese Spicy Beef Noodle Soup or Gua Bao (Taiwanese Buns with Braised Pork Belly).

    How to store

    If there are any leftovers, you can store them in an airtight container in the fridge for up to 3 days.

    How to reheat

    Reheat the Taiwanese popcorn chicken by baking it in the oven at 350F for 15-20 minutes, or until crisp.

    Expert tips & substitutions

    You can use boneless skinless chicken thighs or with chicken with skin. Skin-on chicken will be even more juicy.

    If you don't have sweet potato starch, you can use cornstarch or rice flour.

    Tapioca starch will not be as crisp as the options above.

    If you have an air fryer, you can spray the chicken pieces with oil before adding to the air fryer.

    You can also bake the chicken pieces, lightly sprayed with oil and placed onto a baking sheet at 400F for about 18-20 minutes -- but note that they will not be as crunchy as deep-fried.

    A basket of fried chicken nuggets and fried basil with sticks sticking out.

    Other delicious Asian recipes you may like

    Be sure to check out these recipes:

    Taiwanese Spicy Beef Noodle Soup (Instant Pot)

    Katsu Sando (Pork Cutlet Sandwich)

    Pork Tonkatsu

    Taiwanese Gua Bao 割包 (Instant Pot)

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    A close up of fried popcorn chicken with basil leaves in a basket.

    Print Recipe
    5 from 3 votes

    Taiwanese Popcorn Chicken

    This recipe for Taiwanese Popcorn Chicken yields a crunchy yet tender bite-sized pieces flavored with aromatic Chinese five spice powder and Thai basil.
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Marinating Time30 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: Appetizer, Side Dish, Snack
    Cuisine: Asian, Taiwanese
    Servings: 4
    Calories: 536kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Chicken & marinade:

    • 500 g chicken thigh cut into small pieces
    • 6 cloves fresh garlic grated
    • 2 tablespoon green onion chopped
    • 1 tablespoon soy sauce
    • 1 tablespoon Shaoxing wine or dry sherry
    • ¼ teaspoon sea salt
    • ¼ teaspoon white pepper
    • 1 teaspoon garlic powder
    • 2 teaspoon Chinese five-spice powder
    • ½ teaspoon ground Sichuan peppercorn
    • ½ teaspoon coriander powder
    • 1 tablespoon cornstarch

    Wet batter:

    • 1 large egg beaten

    Dry coating:

    • 1 C sweet potato starch
    • 1 ½ teaspoon baking powder

    For frying:

    • 3-4 C peanut oil or high-smoke point frying oil
    • few sprigs Thai basil

    Seasoning mixture: (you will have a little extra)

    • ¼ teaspoon sea salt
    • ¼ teaspoon white pepper
    • ¼ teaspoon garlic powder
    • ½ teaspoon Chinese five-spice powder
    • ½ teaspoon ground Sichuan peppercorn
    Prevent your screen from going dark

    Instructions

    Prepare the chicken:

    • In a large bowl, add chicken pieces and mix in all the seasonings (fresh garlic, green onion, soy sauce, Shaoxing wine, salt, white pepper, garlic powder, Chinese 5-spice powder, ground Sichuan peppercorn, coriander powder, and cornstarch).
    • Stir well to incorporate the mixture.
    • Let the chicken marinate in the fridge for 20-30 minutes, or overnight.

    Prepare the wet and dry batter:

    • In a shallow dish, lightly beat an egg.
    • In a separate shallow dish, whisk together sweet potato flour and baking powder.

    Make the seasoning mixture:

    • In a small bowl, combine salt, white pepper, garlic powder, 5-spice powder and ground Sichuan peppercorn. Mix together and set aside.

    Coat the chicken:

    • Take pieces of chicken and lightly dip into the egg first, and then place into the sweet potato flour to coat.
    • Repeat with the remainder.

    Fry the basil:

    • Heat up a pot of oil over medium-high heat to 330°F/166°C.
    • Add in the Thai basil leaves, and fry for 30 seconds, until crisp.
    • Remove and place on paper towel to drain.

    Deep fry the chicken:

    • Heat the frying oil to a temperature of 330°F/166°C (check with a kitchen thermometer).
    • Add in the chicken pieces, and fry in small batches, until lightly brown, about 3-4 minutes.
    • Remove chicken pieces and drain on a wire rack on paper towel.
    • Repeat with the remaining chicken.
    • Once all the chicken has been fried, increase the frying oil temperature to 350°F/177°C.
    • Fry the chicken pieces a second time (again, in small batches), until golden brown, another 3-4 minutes.
    • Remove the fried popcorn chicken onto a wire rack lined with paper towel.
    • Repeat with the remainder.
    • Transfer the fried chicken into a basket and sprinkle with seasoning mixture (or toss chicken in a bowl with seasoning -- you may not need all the seasoning mixture).
    • Serve immediately.

    Nutrition

    Calories: 536kcal | Carbohydrates: 59g | Protein: 23g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 825mg | Potassium: 342mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Chinese Steamed Pork Patty (Yuk Beng 蒸肉餅)
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    Reader Interactions

    Comments

    1. Raymund | angsarap.net

      June 15, 2023 at 5:19 pm

      5 stars
      I must say, your recipe for Taiwanese popcorn chicken has me drooling! The combination of crunchy texture and flavorful spices sounds absolutely delicious.

      Reply
    2. Neil

      June 16, 2023 at 11:14 pm

      5 stars
      Popcorn chicken eh? Wow! That combination of spices must be amazing to taste. What a great recipe Michelle!

      Reply
    3. Tasia

      June 19, 2023 at 1:24 pm

      5 stars
      This popcorn chicken looks SO crispy and flavorful! Love all the helpful instructions too!

      Reply
    4. Heidi | The Frugal Girls

      June 19, 2023 at 3:34 pm

      YUM... this is my kind of chicken dinner. I could eat this all week long! I especially love the extra crunch that the sweet potato starch adds!

      Reply

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