As I stood in the kitchen, the sizzling sound of juicy chicken meeting hot oil brought a wave of nostalgia. Inspired by the vibrant street food scenes of Taiwan, my Crispy Taiwanese Popcorn Chicken (Taiwanese Yan Su Ji) blends tender chicken with an addictive crunch that dances on the palate. Perfect for any occasion, this dish comes together in just 30 minutes and can serve as a delightful appetizer, main course, or even a party snack. What’s more, the recipe is incredibly versatile—feel free to air fry for a lighter take or experiment with vegetarian substitutes for the basil! Are you ready to savor this irresistible Taiwanese favorite? Let’s get cooking!
Why is Taiwanese Popcorn Chicken a Must-Try?
Irresistible Crunch: Each bite of this Taiwanese Popcorn Chicken delivers a satisfying crunch that’s simply addictive.
Quick Preparation: Ready in just 30 minutes, it’s perfect for busy weeknights or last-minute gatherings.
Flavor Explosion: Infused with Chinese five spice and garlic, this dish packs a flavorful punch that will keep everyone coming back for more.
Versatile Delight: Whether you enjoy it as an appetizer, main course, or party snack, it fits perfectly into any occasion.
Healthier Alternatives: Love variety? Try air-frying or switch to vegetarian basil for a lighter version without sacrificing taste.
Take a trip to flavor town with this dish and enjoy it alongside some steamed rice or sautéed cabbage!
Taiwanese Popcorn Chicken Ingredients
For the Chicken
- Skinless Boneless Chicken Thighs – These provide moisture and flavor; swap for chicken breasts to lighten the dish.
- Egg White – Acts as a binder for the marinade, ensuring a cohesive coating; omitting can lead to a less crunchy result.
For the Coating
- Potato Starch/Tapioca Starch/Cornstarch – Creates a perfect crispy coating; rice flour can be used as a substitute if needed.
- Thai Basil – Adds a unique flavor; replace with Holy or Italian Basil if it’s unavailable.
For Marination
- Garlic – Enhances the overall flavor; feel free to use minced garlic for convenience.
- Regular Soy Sauce – Delivers umami; opt for low-sodium versions for a lighter taste.
- Shaoxing Wine/Dry Sherry/Chicken Broth – Provides depth to the marinade; coconut aminos serve as a non-alcoholic substitute.
- White Granulated Sugar – Balances the dish’s flavors; brown sugar can be used for added richness.
- Chinese Five Spice – Infuses the chicken with a distinctive aroma; you can use a mix of the spices it contains for a homemade version.
- Salt & White Pepper – Essential for seasoning; feel free to swap with black pepper as desired.
For Frying
- Vegetable Oil – This is what makes the chicken crispy; any neutral oil like canola or sunflower will work beautifully.
Step‑by‑Step Instructions for Crispy Taiwanese Popcorn Chicken
Step 1: Marinate Chicken
Begin by dicing the skinless boneless chicken thighs into bite-sized pieces. In a large bowl, combine the chicken with egg white, minced garlic, soy sauce, Shaoxing wine, sugar, Chinese five spice, salt, and white pepper. Mix thoroughly to ensure every piece is well-coated and let it marinate for at least 30 minutes to absorb all the flavors.
Step 2: Dredge with Starch
Once the chicken is marinated, take the mixture and coat each piece in potato starch. Make sure to evenly cover the chicken to create a thick layer that encourages crispy clusters. For an extra crunch, gently press the starch onto the chicken pieces while ensuring they stick together for an irresistible texture.
Step 3: Heat Oil
In a deep frying pan or heavy pot, pour in enough vegetable oil to cover about 2 inches deep. Heat the oil to 350°F (180°C) using a thermometer to ensure accuracy. You’ll know it’s ready when the oil shimmers and small bubbles form at the surface, a perfect moment for frying your Taiwanese popcorn chicken.
Step 4: Fry Chicken
Carefully add the coated chicken to the hot oil in small batches, ensuring not to overcrowd the pan. Fry each batch for about 3-4 minutes, turning occasionally until the chicken turns golden brown and crispy. Once done, use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to absorb excess oil.
Step 5: Fry Basil
After frying the chicken, quickly add the Thai basil to the hot oil, frying it for just 10-15 seconds until crispy. Be cautious not to overcook the basil; it should become vibrant and crunchy. Remove it from the oil and set it aside to sprinkle over your crispy Taiwanese popcorn chicken, adding a delightful finishing touch.
Step 6: Serve
To enjoy your delicious crispy Taiwanese popcorn chicken, serve it immediately while hot and crunchy. Arrange it on a serving platter, sprinkle the crispy basil on top, and consider pairing it with steamed rice or sautéed cabbage for a delightful meal. Savor the explosion of flavors and textures from this irresistible dish!
Expert Tips for Taiwanese Popcorn Chicken
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Choose the Right Chicken: Use skinless boneless chicken thighs for juiciness. If you opt for chicken breast, remember it may dry out quickly due to less fat.
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Coat Evenly: Ensure the chicken pieces are evenly coated with potato starch. A thick layer promotes those desirable crispy clusters, essential for Taiwanese popcorn chicken.
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Monitor Oil Temperature: Maintain the oil at 350°F (180°C) for optimal frying. Using a thermometer prevents soggy or burnt chicken, ensuring a perfect crunch.
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Avoid Overcrowding: Fry in small batches to maintain the oil temperature. Overcrowding can lead to steaming rather than frying, resulting in less crispy chicken.
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Quickly Fry Basil: When frying the basil, keep a close eye. Just 10-15 seconds is enough to make it crispy; over-frying can lead to a burnt flavor.
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Serve Fresh: For the best taste, serve your Taiwanese popcorn chicken immediately. It’s most delightful when hot and crispy, offering the ultimate texture and flavor experience.
Make Ahead Options
These Crispy Taiwanese Popcorn Chicken are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, allowing the flavors to deepen and intensify. Simply combine the chicken thighs with egg white, garlic, soy sauce, sugar, and spices as outlined in the recipe, then refrigerate. Additionally, coat the marinated chicken in potato starch and keep it in an airtight container for up to 3 days. When ready to serve, just heat vegetable oil, fry the chicken until golden brown and crispy, and finish with the quick-fried basil. This method ensures you’ll enjoy restaurant-quality results with minimal effort, making it an ideal option for busy weeknights!
Taiwanese Popcorn Chicken Variations
Feel free to unleash your culinary creativity and customize this recipe to suit your taste buds!
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Dairy-Free: Use coconut aminos instead of soy sauce for a delightful, dairy-free twist with subtle sweetness.
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Vegetarian Option: Replace chicken with extra-firm tofu, marinating and frying to capture all those beloved textures and flavors.
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Gluten-Free: Swap regular soy sauce for tamari to make this dish a safe, gluten-free option without sacrificing taste.
For a delightful crunch, using potato chips as a coating can add an unexpected flavor twist. Just crush up your favorite chips and dredge the tofu or chicken in them before frying.
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Heat Boost: Add red pepper flakes or a splash of chili oil to the marinade for an extra kick! It’s a fun way to explore a bit of heat in your popcorn chicken.
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Flavorful Herbs: Consider substituting traditional basil with a mix of cilantro and mint for a fresh, unique flavor profile. These herbs bring a bright touch that complements the crunchy chicken wonderfully.
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Sweet Variations: Mix in honey or maple syrup with the marinade for a hint of sweetness that contrasts beautifully with the savory spices. It’s an unexpected delight that may become your new favorite!
If you loved this recipe, check out the comforting Million Dollar Chicken or the refreshing Zesty Southwest Chicken Salad Bowl. The possibilities are endless, and I encourage you to have fun exploring!
Storage Tips for Taiwanese Popcorn Chicken
Fridge: Store leftover Taiwanese popcorn chicken in an airtight container for up to 4 days. Make sure it’s cooled down before sealing to preserve its crispy texture.
Freezer: For longer storage, freeze the chicken in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Ensure it’s wrapped tightly to prevent freezer burn.
Reheating: To enjoy crispy chicken again, reheat straight from the fridge or freezer in an oven or air fryer. Bake at 350°F (175°C) for approximately 10-15 minutes, or until heated through and crispy, removing basil beforehand.
Avoid Room Temperature: Do not leave chicken out at room temperature for more than 2 hours to ensure food safety.
What to Serve with Crispy Taiwanese Popcorn Chicken?
A feast is incomplete without the perfect side dishes to elevate your Crispy Taiwanese Popcorn Chicken experience!
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Steamed Jasmine Rice: The light, fluffy texture of jasmine rice absorbs the flavors of the chicken, creating a heavenly combination. Each bite invites harmony and balance, allowing the crunchy chicken to shine.
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Sautéed Garlic Bok Choy: This vibrant green side adds a fresh and crunchy element to your meal. Its slight bitterness contrasts beautifully with the sweetness of the chicken, providing a delightful flavor experience.
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Cucumber Salad: Crisp cucumbers paired with a tangy dressing offer a refreshing counterpoint to the savory chicken. This cool side adds brightness to the meal, making every bite a symphony of flavors.
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Sweet Chili Dipping Sauce: For those who crave a little heat, serve this sauce alongside the popcorn chicken. Its sweet and spicy kick will enhance the dish’s addictive crunch, celebrating its Taiwanese roots.
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Pickled Radishes: These vibrant, tangy vegetables cleanse the palate between bites, preventing flavors from becoming overwhelming. Their crunch adds another layer of texture beside the chicken, creating a delightful contrast.
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Chinese Tea Eggs: A unique side that complements the flavors of Taiwanese popcorn chicken, these tender eggs carry notes of soy sauce and spices, enriching your dining experience with depth.
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Thai Iced Tea: Pair with this creamy, sweet beverage for an indulgent contrast to your savory meal. It adds a comforting, refreshing finish, enhancing the overall experience of your delightful culinary journey.
Crispy Taiwanese Popcorn Chicken Recipe FAQs
How do I choose the best chicken for Taiwanese popcorn chicken?
Absolutely! It’s best to use skinless boneless chicken thighs as they provide moisture and flavor. If you prefer a leaner option, chicken breasts can be used, but be mindful that they may dry out faster during cooking.
What storage methods should I use for leftover Taiwanese popcorn chicken?
For the fridge, store leftover Taiwanese popcorn chicken in an airtight container for up to 4 days. Make sure it has cooled down completely before sealing it to maintain that all-important crispy texture.
Can I freeze Taiwanese popcorn chicken?
Yes, you can freeze your Taiwanese popcorn chicken! Lay the chicken in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe bag or container for up to 2 months. Ensure the bag is sealed tightly to prevent freezer burn. When you’re ready to enjoy, just reheat straight from the freezer!
How do I reheat Taiwanese popcorn chicken without losing its crunch?
To achieve that crispy texture again, reheat your chicken in an oven or air fryer. Preheat your oven to 350°F (175°C) and cook for 10-15 minutes or until heated through and crispy, making sure to remove any fried basil beforehand to avoid burnt flavors.
Is there a vegan or vegetarian substitute for the Thai basil?
Very! If you can’t find Thai basil, feel free to use Holy Basil or even Italian Basil. For a vegetarian twist, simply eliminate the chicken and opt for crispy fried tofu. Keep in mind that the unique flavor of Thai basil enhances the original dish—so go for the real thing if you can!
What to do if my coating isn’t sticking properly?
If you find the coating isn’t sticking well, it may be due to not allowing the chicken to marinate long enough or missing the egg white. Try marinating for an additional 15-20 minutes and ensure a generous coating of potato starch as you dredge!
Crispy Taiwanese Popcorn Chicken You Can Make at Home
Ingredients
Equipment
Method
- Begin by dicing the skinless boneless chicken thighs into bite-sized pieces. In a large bowl, combine the chicken with egg white, minced garlic, soy sauce, Shaoxing wine, sugar, Chinese five spice, salt, and white pepper. Mix thoroughly to ensure every piece is well-coated and let it marinate for at least 30 minutes to absorb all the flavors.
- Once the chicken is marinated, take the mixture and coat each piece in potato starch. Make sure to evenly cover the chicken to create a thick layer that encourages crispy clusters. For an extra crunch, gently press the starch onto the chicken pieces.
- In a deep frying pan or heavy pot, pour in enough vegetable oil to cover about 2 inches deep. Heat the oil to 350°F (180°C) using a thermometer to ensure accuracy.
- Carefully add the coated chicken to the hot oil in small batches, frying each batch for about 3-4 minutes until golden brown and crispy. Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels.
- Quickly add the Thai basil to the hot oil, frying it for just 10-15 seconds until crispy. Remove it from the oil and set it aside.
- Serve immediately while hot and crunchy, arranging it on a serving platter and sprinkling the crispy basil on top.
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