Quick & Easy Taiwanese Popcorn Chicken
Super crispy, flavorful bite-size pieces of chicken seasoned with Chinese five spice and fried basil. This quick and easy Taiwanese popcorn chicken is ready in 30 minutes with simple ingredients. A great main, side, appetizer or party snack idea. I also share how to air fry the chicken in the Notes section below.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.25 lb skinless boneless chicken thighs
- 1 1/4 cup potato starch (or tapioca starch/cornstarch)
- 1/4 cup Thai basil (washed and pat dried (or sub with Holy Basil/Italian Basil))
- 2 cups vegetable oil (or any neutral oil)
- 1 egg white
- 3 cloves garlic (minced)
- 1 tbsp regular soy sauce
- 2 tsp Shaoxing wine (or Dry Sherry Wine or chicken broth for a non-alcoholic version)
- 2 tsp white granulated sugar
- 1 tsp Chinese five spice ()
- 1/2 tsp salt
- 1/4 tsp white pepper (or black pepper)
- 1/2 tsp Chinese five spice ()
- 1/2 tsp salt
- 1/4 white pepper (or black pepper)
Instructions
- 1
Dice chicken into 1.5-inch wide bite-sized pieces, about 6 pieces per thigh. Transfer chicken to a large bowl and marinate with marinade ingredients as listed above for at least 30 minutes.
- 2
In a separate small bowl, combine the spice mix ingredients as listed above and set aside.
- 3
Spread potato starch on a large plate or baking sheet. With clean wet hands, generously dredge marinated chicken into the starch massaging until beads of starch form on the outside.
- 4
Heat vegetable oil in a large pan on medium heat to 350 F with a digital instant read thermometer. Or insert a wooden utensil into the hot oil and look for rapid bubbles.
- 5
Deep fry chicken in small batches 3-4 minutes until golden brown and crispy. Do not overcrowd or it will result in non-crispy chicken. (If you'd like to air fry the chicken, see the Notes section below for instructions)
- 6
Remove the fried chicken with a slotted spoon and transfer to wire rack or plate lined with paper towels to drain off excess oil. Then quickly season hot chicken with the spice mix.
- 7
Next with fresh basil in one hand and a pan lid in the other, drop the basil into the hot oil and quickly cover to shield yourself from oil splash back. Deep fry for 10-15 seconds or until crispy.
- 8
Remove fried basil with a slotted spoon and sprinkle over chicken. Enjoy!