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Bite into Taiwanese Popcorn Chicken and it’s all there: that crunch you hear before you even chew, the salty-savory hit of soy and five-spice, the juicy chicken center, and that unmistakable aroma from crispy Thai basil. It’s got swagger.

This isn’t just fried chicken—it’s flavor science. A bold marinade. A sweet potato starch crust that shatters like candy glass. A double-fry that locks in juiciness. And then there’s the basil—flash-fried until it crackles like confetti. It’s street food royalty, born in Taiwan’s night markets and now ruling kitchens everywhere.

Full Recipe: How to Nail Taiwanese Popcorn Chicken

Ingredients

For the Chicken & Marinade

• 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch chunks—thighs, not breasts, trust me)
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (sub dry sherry if needed)
• 1 tbsp minced garlic
• 1 tsp five-spice powder
• 1 tsp white pepper
• 1 tsp sugar
• 1/2 tsp salt

For the Coating

• 1 cup sweet potato starch (don’t sub this—this is key)

For Frying

• Neutral oil (enough to deep-fry, peanut or canola are best)
• 1 cup Thai basil leaves (washed, dried thoroughly)

Garnish (Optional but Recommended)

• White pepper + salt mix
• Chili flakes or ground Sichuan pepper

Step-by-Step Directions: Taiwanese Popcorn Chicken

Step 1: Marinate the Chicken (Flavor Foundation)

This is where you build your base layer of flavor—don’t rush it.

• In a mixing bowl, combine:
  2 tbsp soy sauce, 1 tbsp Shaoxing wine (or dry sherry), 1 tbsp minced garlic, 1 tsp five-spice powder, 1 tsp white pepper, 1 tsp sugar, and ½ tsp salt.
• Add 1.5 lbs chicken thigh chunks (1-inch pieces) and mix well. Really work that marinade into the meat—use your hands if you can.
• Cover and refrigerate for at least 30 minutes (up to 4 hours for max flavor).

Why it matters:
The soy adds umami. Shaoxing brings complexity. Garlic and five-spice give that unmistakable Taiwanese signature. Marinating penetrates the meat—this isn’t surface seasoning; it’s full integration.

Step 2: Prep the Basil & Heat the Oil (Safety + Aroma Step)

Thai basil isn’t garnish—it’s the top note of the dish. Fry it right.

• Heat your frying oil to 325°F in a heavy-bottomed pot (about 2 inches of oil).
• While the oil heats, wash and thoroughly dry 1 cup Thai basil leaves. Any moisture = splatter danger.
• Carefully drop small batches of basil into the oil using tongs or a spider strainer. Flash-fry for 5–10 seconds until they puff and crisp.
• Remove immediately and drain on paper towels.

Why it matters:
Frying the basil releases its essential oils, creating a crispy, aromatic finish. It’s like perfume for your chicken.

Step 3: Coat the Chicken (This Is Where Crunch Begins)

That signature crispy crust? It starts with this step—don’t treat it like a dusting.

• Remove chicken from marinade, letting excess liquid drip off.
• Dredge pieces in sweet potato starch, one at a time or in small batches. Make sure every piece is evenly coated.
• Shake off any clumps. You want a thin, rough layer that’ll bubble and crisp in hot oil.

Why it matters:
Sweet potato starch creates a unique, crackled exterior. It absorbs less oil and crisps up better than cornstarch or flour. Moisture here is the enemy—keep it dry before it hits the oil.

Step 4: Double Fry for Texture (Crisp Science 101)

First Fry – Cook the Chicken

• Work in small batches to avoid crowding (steaming = soggy chicken).
• Fry at 325°F for 2–3 minutes until lightly golden.
• Remove and drain on a wire rack or paper towels.

Second Fry – Crisp It Up

• Raise oil temp to 375°F.
• Re-fry chicken for 1–2 minutes until deep golden brown and blistered.

Why it matters:
Double frying cooks the inside first, then crisps the outside without overcooking. The high second temp drives out surface moisture, locking in that crunch. Most home cooks skip this. Don’t.

Step 5: Season, Garnish & Serve (Bring It All Together)

• While the chicken’s still hot, sprinkle it with a mix of white pepper, salt, and optional chili flakes.
• Top with crispy Thai basil.
• Serve immediately—don’t let it sit. This dish is all about hot, crispy perfection.

Presentation Tip:
Pile it into a paper-lined basket or snack box. Add toothpicks or skewers for that real night market vibe. Pair with bubble tea or cold beer.

Flavor Profile & Key Ingredients

The Flavor Bomb

• Soy Sauce + Shaoxing Wine: Umami city.
• Five-Spice Powder: That subtle licorice-clove depth.
• White Pepper: More fragrant than black, adds sharpness without overpowering.

Sweet Potato Starch: Your Secret Weapon

• This starch fries up crispy and blistered. It’s what gives the chicken that signature jagged armor. Cornstarch just can’t hang.

Thai Basil: The Aromatic Finisher

• Peppery and minty, with a hint of licorice.
• Flash-frying it unlocks the oils, crisps the leaves, and makes your kitchen smell like a food stall in Taipei.

Variations & Customizations

• Spicy Lovers: Toss in Sichuan pepper or Korean chili flakes after frying.
• Salt & Pepper Version: Add minced garlic, sliced chili, and scallions sautéed in oil—toss it all with the chicken.
• Healthier Route: Air-fry or bake. Not the same crunch, but still tasty.
• Vegan/Alt Proteins: Use tofu (pressed and cubed), oyster mushrooms, or even cauliflower.

Serving Suggestions: How to Enjoy Taiwanese Popcorn Chicken

Snack Style (Street Food Mode)

• Serve in paper cones, wax paper bags, or parchment-lined baskets—just like at a Taiwanese night market.
• Add wooden skewers or toothpicks for easy, no-fork snacking.
• Ideal for parties, game nights, or movie marathons. Bonus: They stay crisp longer when served in breathable containers.

Meal Option (Full Plate)

• Pair with steamed jasmine rice and quick pickled cucumbers or radishes. The rice balances the salty-crunchy chicken, while the pickles cut through the richness.
• Add a side of sautéed greens (like bok choy or Chinese broccoli) for color and balance.

Drink Pairing (Refresh & Reset)

• Bubble tea (classic milk or fruit-based) enhances the street food vibe.
• A cold lager or light Asian-style pilsner pairs perfectly with the crispy, savory flavors.
• For a non-alcoholic option, go with iced oolong tea—its earthy notes balance the spice and oil beautifully.

Presentation Tips (Plating Like a Pro)

• Stack chicken pieces in a slight pyramid to show off texture and volume.
• Garnish generously with crisped Thai basil, a sprinkle of white pepper, and optional chili flakes.
• Serve hot, straight from the fryer. If holding, keep it warm in a low oven to preserve crunch—but never cover it (you’ll lose the crisp).

Related Recipes You’ll Love

• Try more Southern-style fried dishes like catfish for that crispy, golden touch.
• Explore sweet chili glazed chicken recipes for a saucy, spicy twist on chicken.
• For appetizers, check out these crispy Asian-inspired egg rolls.
• Craving comfort? Dive into classic Asian chicken rice that’s hearty and flavorful.
• Love veggies with crunch? These Southern-style fried vegetables are right up your alley.
• Sweet meets savory in this cozy sweet potato-based cornbread—a great side for any fried dish.
• For quick dinners, these buttery chicken bites with creamy parmesan pasta hit the spot.

Benefits of Making Taiwanese Popcorn Chicken at Home

FAQ: Taiwanese Popcorn Chicken

Final Thoughts: Why You Need to Make This

This isn’t your average fried chicken. It’s crispy, juicy, aromatic, and packed with flavor that punches way above its weight. The techniques here? They’ll level up your frying game—promise.

Make it once, and you’ll see why it’s a staple in Taiwan and a rising star everywhere else. So go grab that sweet potato starch, heat up some oil, and bring a taste of the night market into your kitchen.

Because this… this is the chicken I want to eat.

Want more recipes like this?
👉 Invite you to visit my Pinterest page for more street food classics, cooking tips, and flavor-packed ideas straight from my kitchen.

Taiwanese Popcorn Chicken: The Crunch You Didn’t Know You Needed

Print Recipe

Crispy, juicy, and deeply aromatic—Taiwanese Popcorn Chicken brings street food swagger to your kitchen with bold marinade, double-fry crunch, and crackling Thai basil.

• Author: Emilio
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Deep Fry
• Cuisine: Taiwanese

Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch chunks)
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp minced garlic
• 1 tsp five-spice powder
• 1 tsp white pepper
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup sweet potato starch
• Neutral oil for deep frying (peanut or canola preferred)
• 1 cup Thai basil leaves (washed and dried)
• Optional: white pepper + salt mix, chili flakes, ground Sichuan pepper for garnish

Instructions

1. Marinate the Chicken: In a bowl, mix soy sauce, Shaoxing wine, garlic, five-spice powder, white pepper, sugar, and salt. Add chicken and marinate for 30 minutes to 4 hours in the fridge.
2. Prep Basil & Heat Oil: Heat oil to 325°F. Flash-fry Thai basil for 5–10 seconds until crispy. Remove and drain on paper towels.
3. Coat Chicken: Remove chicken from marinade, dredge in sweet potato starch ensuring even coverage. Shake off excess.
4. Double Fry: Fry chicken at 325°F for 2–3 minutes until lightly golden. Remove and rest. Raise oil to 375°F and fry again for 1–2 minutes until golden and crispy.
5. Season & Serve: Sprinkle hot chicken with white pepper, salt, and chili flakes. Top with crispy basil. Serve hot.

Notes

Use thighs for maximum juiciness and don’t skip the sweet potato starch or Thai basil—it’s what makes this dish iconic.

Nutrition

• Serving Size: 1 serving
• Calories: 510
• Sugar: 2g
• Sodium: 720mg
• Fat: 34g
• Saturated Fat: 8g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 110mg

Keywords: Taiwanese popcorn chicken, street food, crispy chicken, fried chicken, basil chicken