How to Make Taiwanese Popcorn Chicken
Learn how to make crispy and delicious Taiwanese popcorn chicken with this easy, authentic street food recipe—featuring juicy chicken breast, fried Thai basil, and bold flavors from soy sauce and five-spice powder. These bite-sized nibbles are the ultimate food to satisfy night market snack cravings and for Asian appetizer fans.
We recently came back from Taipei, so I decided to make these Taiwanese Popcorn Chicken for dinner tonight! I received so much great feedback from my family that I thought I had to share this recipe with you all to enjoy immediately! My hubby who is not a massive fan of five-spice, loved it and said it tastes exactly the same as the ones we ate in Taipei! That’s high praise!!!
Taiwanese popcorn chicken is the ultimate street food snack, prized in Taiwan’s bustling night markets for its irresistible crunch and bold, savory flavors. This easy recipe brings the authentic taste of “Yán Sū Jī” (鹽酥雞) right to your kitchen, with proven tips for the crispiest coating and juiciest bites. Whether craving a late-night snack or a party appetizer, homemade Taiwanese popcorn chicken will become a household favorite in no time!
Few dishes represent Taiwanese street food as well as popcorn chicken. Street vendors serve these bite-sized chicken pieces, expertly marinated and double-fried, enveloped in a crackly starch crust, and showered in fragrant five-spice powder and fried basil. Unlike American chicken nuggets, the secret to crispy Taiwanese fried chicken lies in a deeply flavorful marinade and a unique starchy coating that creates shattering crunch in every bite.
Ingredients for Authentic Taiwanese Popcorn Chicken
- 20-24 oz chicken breast, cut into bite-sized pieces
Marinade:
- 2 eggs, beaten
- 6 cloves garlic, minced
- 1/3 cup aged soy sauce
- 2 tablespoons rice wine
- 2 tablespoons vegetable oil, of choice
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon five-spice powder
For Deep Frying:
- 1 cup (150g) of coarse tapioca starch (or a combination of coarse tapioca and sweet potato starch, or rice flour for extra crunch). A combination of cornstarch and all-purpose flour works in a pinch, too, if it’s hard to find coarse or granulated tapioca starch, although it may not be as extra crunchy.
- Cooking oil, for deep frying
Garnishes:
Step-by-Step: How to Make Taiwanese Popcorn Chicken
1. Marinate the Chicken
Combine chicken, eggs, garlic, soy sauce, rice wine, vegetable oil, sugar, salt, and five-spice powder in a large bowl. Mix well, ensuring every piece is coated. Refrigerate for at least one hour, but preferably overnight, for the deepest flavor penetration.
2. Coat With Starch
Dredge each piece of chicken in coarse tapioca or sweet potato starch. The starch should cling generously; let the coated pieces rest briefly on a rack so the surface absorbs moisture—this creates the popcorn-like crunch Taiwanese fried chicken is famous for.
3. Double Fry for Extra Crispiness
Heat oil in a heavy pot or deep fryer to 300°F. Fry the chicken in batches, careful not to crowd the pan. After 2–3 minutes, when lightly golden but not fully cooked, remove and set aside. Raise the oil to 340°F, then return the chicken for a second fry. This step fully cooks the chicken and yields a drier, crispier crust that seals in juiciness. If you don’t have a thermometer, use medium to medium-high heat, then increase the heat for the second fry. I usually use a skewer or chopstick and dip it in the oil – if you see steady, consistent bubbles forming around the wood, the oil is ready for frying.
4. Fry the Basil
When the last batch is nearly done, add the Thai basil leaves to the hot oil and cook for about 10 seconds. The basil will turn crisp and aromatic—watch for oil splatter as the water content causes the leaves to pop.
5. Season and Serve
Drain chicken and basil on a paper towel–lined plate. While still hot, sprinkle with pepper salt or chili powder. Serve immediately for that authentic Taiwanese night market experience.
Pro Tips for Perfect Taiwanese Popcorn Chicken
Serving Ideas: Pair with bubble tea, enjoy as a snack, or serve as a playful main with jasmine rice and quick pickles. You can also serve this with your favorite dipping sauce for chicken, though it’s traditionally sprinkled with either pepper-salt or chili powder.
Sweet Potato Starch and Coarse Tapioca Starch: For a truly authentic texture, sweet potato starch creates a distinct, airy, bumpy crust, while coarse tapioca starch works in a pinch. If you can only find the smooth tapioca starch, combine it with the sweet potato starch for that extra crunch and texture.
Double Frying: This is non-negotiable for the best crunch—don’t skip the second fry.
Fresh Garlic and Five-Spice: Do not substitute powders for fresh garlic or five-spice powder; these amplify the aroma and depth of flavor.
Thai Basil: Regular basil lacks the same peppery note; seek out Thai basil for the real deal.
Why Is Taiwanese Popcorn Chicken So Addictive?
The addictive nature of Taiwanese popcorn chicken comes from its complex flavor profile. The five-spice–infused marinade penetrates deeply, while the salty, crispy exterior delivers contrasts in every mouthful. Throw in the herbal bite of fried Thai basil, and the experience is multi-sensory—salty, umami-rich, crispy, and aromatic, all at once.
Frequently Asked Questions (FAQs) About Taiwanese Popcorn Chicken
What makes Taiwanese popcorn chicken different from American fried chicken?
Taiwanese popcorn chicken features a marinade rich in soy sauce, garlic, and five-spice, and is typically coated in a starch (such as coarse tapioca or sweet potato), resulting in a lighter and crunchier texture than American flour-based fried chicken.
Can I use chicken thighs instead of breasts?
Absolutely! Many classic street vendors prefer chicken thighs for extra juiciness and richer flavor. Both work well, but thighs are less likely to dry out.
What if I can’t find sweet potato starch?
Sweet potato starch delivers the most authentic texture, but tapioca starch or even cornstarch are suitable substitutes. The chicken may not be as airy and crisp, but it will still be delicious.
Is double-frying necessary?
Yes, for authentic crispiness. Double frying ensures a light, crunchy coating that stays crisp even after cooling down—one fry cooks the chicken, but not shatteringly crisp; the second fry develops the crunch.
How do I make it less oily?
Drain fried chicken on paper towels and briefly rest it on a wire rack after frying. For a lighter version, you can cook it using an air fryer, although the result is less traditional.
Can it be made gluten-free?
Yes! Use gluten-free soy sauce and confirm your starch doesn’t contain additives. This makes the recipe naturally gluten-free.
How should leftovers be stored and reheated?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer until crisp—avoid microwaving, as this can cause the coating to become soggy.
Mastering this Taiwanese popcorn chicken recipe will transport anyone to the vibrant, flavor-packed stalls of a Taiwan night market. The crispy five-spice chicken, aromatic basil, and satisfying crunch are hallmarks of one of the world’s best-loved street food snacks. For devotees of Asian fried chicken and those looking to expand cooking horizons, this dish belongs at the top of the must-make list.
How to Make Taiwanese Popcorn Chicken
Ingredients
For the MARINADE
- 2 eggs, beaten
- 6 cloves garlic, minced
- 1/3 cup soy sauce
- 2 tablespoons rice wine
- 2 tablespoons vegetable oil
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon five-spice powder
For DEEP FRYING
- 1 cup coarse tapioca starch, or sweet potato starch, or a combo of both. Cornstarch and all-purpose flour may be used used as substitutes, if you can't find the starches. But for authenticity, extra crunch, and reduced greasiness, use the suggested starches.
- Cooking oil for deep-frying
For GARNISH
- 1 cup Thai basil leaves
- Pepper salt or chili powder to taste
Instructions
For MARINATING CHICKEN PIECES
- Combine chicken, eggs, garlic, soy sauce, rice wine, vegetable oil, sugar, salt, and five-spice powder in a large bowl. Mix well, ensuring every piece is coated. Refrigerate for at least one hour, but preferably overnight, for the deepest flavor penetration.
For DEEP FRYING
- Dredge each piece of chicken in coarse tapioca or sweet potato starch. The starch should cling generously; let the coated pieces rest briefly on a rack so the surface absorbs moisture—this creates the popcorn-like crunch Taiwanese fried chicken is famous for.
- Heat oil in a heavy pot or deep fryer to 300°F. Fry the chicken in batches, careful not to crowd the pan. After 2–3 minutes, when lightly golden but not fully cooked, remove and set aside. Raise the oil to 340°F, then return the chicken for a second fry. This step fully cooks the chicken and yields a drier, crispier crust that seals in juiciness. If you don’t have a thermometer, use medium to medium-high heat, then increase the heat for the second fry. I usually use a skewer or chopstick and dip it in the oil – if you see steady, consistent bubbles forming around the wood, the oil is ready for frying.
- When the last batch is nearly done, add the Thai basil leaves to the hot oil and cook for about 10 seconds. The basil will turn crisp and aromatic—watch for oil splatter as the water content causes the leaves to pop.
- Use a strainer to remove the chicken and Thai basil from the pot and drain on paper towels to remove excess oil.
- While still hot, sprinkle with pepper salt or chili powder, if desired. Serve immediately for that authentic Taiwanese night market experience.
Your homemade marinade is so tasty amazing… and I love your idea to add some pepper salt as a garnish. This is the perfect easy recipe for back-to-school!
Thank you! It’s so good that the pepper salt is optional.