Name: Taiwanese Popcorn Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Taiwanese
Ingredients: 6 pieces boneless chicken thighs, skin on, cut into 1-inch cubes; 2½ tablespoons soy sauce; 1 tablespoon minced garlic; 1 tablespoon five-spice powder; 1 large egg; 3½ tablespoons rice flour; 2 cups tapioca starch; 1½ cups Thai basil; Oil, for frying (vegetable oil or peanut oil recommended)

Jump to Recipe· 4.1 from 4 reviews

If you’ve ever wandered through a vibrant Taiwanese night market, you know that Taiwanese Popcorn Chicken is an absolute must-try. This Taiwanese Popcorn Chicken Recipe brings that iconic street food straight into your kitchen with crispy, juicy bites bursting with savory spices. It’s the perfect blend of a crunchy exterior and tender, flavorful chicken inside, making it an all-time favorite snack to impress friends or treat yourself. Once you try this recipe, you’ll understand why it’s a crowd-pleaser and a go-to for gatherings.

Ingredients You’ll Need

A white plate filled with many pieces of raw meat coated thickly in white flour, giving a rough and powdery texture. Each meat piece is uneven in size and shape, piled closely together on the plate, showing patches of pinkish skin and white flour coating. In the background, there is another white plate with more flour and a white bowl filled with fresh green leaves, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting ready to make this Taiwanese Popcorn Chicken Recipe is delightfully straightforward. The ingredients are simple yet essential, each one playing a crucial role in creating the perfect balance of flavor, texture, and irresistible aroma.

Boneless chicken thighs, skin on, cut into 1-inch cubes: The skin keeps the chicken juicy and adds incredible crispness when fried.
Soy sauce: Provides a savory umami base that deepens the chicken’s flavor during marination.
Minced garlic: Infuses the chicken with fragrant, garlicky goodness that’s indispensable.
Five-spice powder: A blend that brings warmth and subtle complexity with hints of anise and cinnamon.
Large egg: Helps bind the rice flour to the chicken for a smooth, wet batter coating.
Rice flour: Contributes to the lightness of the batter, creating a delicate crust.
Thai basil: Not only adds an aromatic lift but also fries up crispy and delicious alongside the chicken.
Tapioca starch: The secret to achieving that iconic crispy outer layer.
Oil for frying: Must be neutral-tasting and heated properly to get the perfect fry.

How to Make Taiwanese Popcorn Chicken Recipe

Step 1: Marinate the Chicken

Start by combining the boneless chicken cubes with soy sauce, minced garlic, and five-spice powder. Let the chicken soak up all these flavors for about 20 minutes. This step is crucial because it infuses your chicken with that signature savory and aromatic depth that makes the Taiwanese Popcorn Chicken Recipe so special.

Step 2: Prepare the Batter

Once marinated, add the rice flour and the egg to the chicken mixture. Mix everything well until each piece is coated evenly in a wet batter. This batter acts like a glue that helps the crispy starch coating stick perfectly during frying, so don’t skip or rush this step.

Step 3: Coat with Tapioca Starch

Now, toss every battered chicken piece in the tapioca starch, making sure each one is thoroughly coated. Let the coated chicken rest for 5 to 7 minutes. This resting period is important because it allows the starch to set, ensuring your chicken will be extra crispy when fried.

Step 4: Fry the Basil

Heat oil in a pan over medium-high heat. When the oil is hot, add the Thai basil leaves and fry them for about 30 seconds to a minute until they turn crispy. Remove the basil and set aside. This step creates an aromatic, basil-infused oil that adds a fresh herbal note to your popcorn chicken.

Step 5: Fry the Chicken

Add the coated chicken pieces to the hot oil and fry for 4 to 5 minutes, or until they turn golden brown and are fully cooked inside. This initial fry cooks the chicken all the way through while building that inviting crunch on the outside.

Step 6: Double-Fry for Extra Crispiness

For that authentic crunch that Taiwanese Popcorn Chicken is famous for, increase the heat to high and fry the chicken a second time for about 1 minute. This double-frying technique locks in crispiness without drying out the chicken. During this time, briefly refry the basil for another 30 seconds to bring back its crunch and fragrance.

How to Serve Taiwanese Popcorn Chicken Recipe

A white plate is filled with many pieces of golden brown fried chicken bites that have a light, crispy texture and some rough, small bumps on the surface. Mixed in with the chicken pieces are dark green, slightly wrinkled fried leaves, evenly spread around. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly fried Taiwanese Popcorn Chicken deserves a sprinkle of seasoning—whether it’s a pinch of extra five-spice powder, salt, or chili powder. These little touches elevate the flavor and add a personal flair to every bite.

Side Dishes

This popcorn chicken pairs beautifully with simple sides like steamed rice, pickled vegetables, or a fresh cucumber salad. These light, refreshing accompaniments balance the dish’s rich savoriness and make for a well-rounded meal that is easy to love.

Creative Ways to Present

Serve your popcorn chicken in a vibrant bowl studded with crispy basil leaves or pile it high on a platter surrounded by lime wedges for a zesty twist. Wrapping it in lettuce cups or pairing it with a drizzle of spicy mayo also creates a fun and interactive eating experience.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Taiwanese Popcorn Chicken, store it in an airtight container in the refrigerator. It stays good for up to 2 days. Keep the fried basil separate if possible to preserve its crunch.

Freezing

You can freeze the cooked chicken pieces by placing them in a single layer on a baking sheet to freeze individually first, then transfer them to a freezer-safe bag. They’ll hold up well for about a month. Frozen popcorn chicken needs to be reheated properly to regain its crisp texture.

Reheating

The best way to reheat Taiwanese Popcorn Chicken is in a hot oven or air fryer. Avoid microwaving if possible, as it tends to make the chicken soggy. Reheat at 375°F (190°C) for 5-8 minutes until the coating is crispy again and the chicken is warmed through.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs remain juicier and more forgiving during frying, which is why they are preferred for this Taiwanese Popcorn Chicken Recipe. If you use breasts, be careful not to overcook to avoid dryness.

What type of oil is best for frying?

Neutral oils with a high smoke point, like vegetable, canola, or peanut oil, work best. They won’t interfere with the flavor and can handle the high heat needed for perfect frying.

What if I don’t have tapioca starch?

Tapioca starch is key for that uniquely crispy crunch. If unavailable, cornstarch is a possible substitute but the texture might be slightly different—not quite as chewy and light.

Is the double-frying step necessary?

While optional, double-frying is highly recommended to get that signature extra crunch and keeps the chicken crispy longer, just like at the night markets.

Can I prepare the chicken in advance?

Absolutely. You can marinate and coat the chicken ahead of time, store it in the fridge for a few hours, then fry fresh when you’re ready. Just make sure to let the coating rest before frying.

Final Thoughts

This Taiwanese Popcorn Chicken Recipe is my absolute favorite go-to for a reason: it’s simple, delicious, and irresistibly crispy. Once you master these steps and flavors, you’ll wonder why you ever ordered it out. Trust me, making this at home will bring the night market magic straight to your table, and your friends will keep asking for more. So grab your ingredients, get frying, and enjoy every crunchy, juicy bite of this classic Taiwanese treat!