Late afternoons filled with laughter and the tantalizing scent of something delicious wafting through the air—this is the magic of home cooking. While exploring different cuisines, I discovered a delightfully crispy dish that transports me straight to the vibrant night markets of Taiwan: Taiwanese Popcorn Chicken. With each piece coated in a delicate layer of golden goodness and a hint of aromatic basil, it’s a perfect blend of crunch and flavor that never fails to impress family and friends alike.
The beauty of this dish lies not just in its irresistible taste but also in its simplicity. With a handful of ingredients, you can create a dreamy fried chicken experience that’s far superior to any fast food joint. I was amazed at how easy it was to recreate this beloved street food right in my own kitchen! Grab your apron and let’s dive into the delightful world of crispy fried chicken—a meal that will surely become a staple in your cooking repertoire.
Why is Taiwanese Popcorn Chicken so irresistible?
Crispy texture: This recipe delivers an unbelievable crunch with every bite, thanks to the perfect potato starch coating.
Exquisite flavor: The fusion of garlic, soy sauce, and Chinese five spice creates a savory experience that’s nothing short of spectacular.
Elevated freshness: Topped with crispy fried Thai basil, it adds a fragrant touch that makes this dish truly unique.
Quick and easy: You can whip this up in under an hour, making it an excellent last-minute dinner option or party appetizer.
Perfect for sharing: Whether it’s a cozy family gathering or a lively get-together with friends, this dish is sure to impress and satiate hunger.
Unlock even more flavor possibilities by trying it with my homemade spicy dipping sauce!
Taiwanese Popcorn Chicken Ingredients
Get ready for a crispy treat!
For the Chicken
• 1.25 lb skinless boneless chicken thighs – This cut ensures tenderness and juiciness in every bite.
• 1 egg white – Helps the starch adhere better for a crispy finish.
For the Coating
• 1 ¼ cup potato starch or tapioca starch/cornstarch – Potato starch creates an ultra-crisp exterior that really elevates your Taiwanese popcorn chicken.
For the Marinade
• 3 cloves garlic minced – Adds an aromatic burst of flavor to the chicken.
• 1 tablespoon regular soy sauce – Infuses the chicken with a savory taste.
• 2 teaspoon Shaoxing wine or Dry Sherry Wine or chicken broth – Enhances the depth of flavor in the marinade.
• 2 teaspoon white granulated sugar – Balances the savory elements for a rounded taste.
• 1 teaspoon Chinese five spice – A fragrant spice blend that aromas the dish beautifully.
• ½ teaspoon salt – Essential for seasoning the chicken.
• ¼ teaspoon white pepper or black pepper – Provides a slight kick to the marinade.
For Frying
• 2 cups vegetable oil or any neutral oil – You’ll want enough oil for deep frying, ensuring a crispy chicken surface.
For the Garnish
• ¼ cup Thai basil washed and pat dried – Infuses the chicken with floral notes and adds a delightful crispy topping.
With these ingredients in hand, you’re just a few steps away from creating a mouthwatering plate of Taiwanese popcorn chicken that will bring everyone to the table! Enjoy the process—each step is filled with the promise of joy and deliciousness.
How to Make Taiwanese Popcorn Chicken
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Dice the chicken into 1.5-inch wide bite-sized pieces, about six pieces per thigh. Transfer the chicken into a large bowl and marinate it with the garlic, soy sauce, Shaoxing wine, sugar, five spice, salt, and pepper for at least 30 minutes.
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Mix together the spice ingredients in a separate small bowl and set it aside. This blend will elevate the flavor once the chicken is cooked.
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Dredge the marinated chicken in potato starch on a large plate or baking sheet. Use clean wet hands to gently massage the starch into the chicken, ensuring beads form on the surface for maximum crunch.
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Heat the vegetable oil in a large pan over medium heat to reach 350°F. To check if it’s ready, place a wooden utensil in the oil and look for rapid bubbling around the wood.
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Fry the chicken in small batches for 3-4 minutes until it turns golden brown and crispy. Avoid overcrowding the pan to keep the temperature steady and ensure even cooking.
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Transfer the fried chicken using a slotted spoon to a wire rack or a plate lined with paper towels to drain excess oil. While the chicken is hot, quickly sprinkle it with the spice mix to add flavor.
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Fry the basil by holding fresh leaves with one hand and covering with a pan lid in the other. Drop the basil into the hot oil, covering quickly to avoid splashes. Fry for 10-15 seconds or until crispy, then remove with a slotted spoon.
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Garnish the crispy chicken with the fried basil. Serve your Taiwanese popcorn chicken warm and enjoy the festival of flavors!
Optional: Drizzle with a spicy dipping sauce for an extra kick.
Exact quantities are listed in the recipe card below.
Storage Tips for Taiwanese Popcorn Chicken
Room Temperature: Enjoy your Taiwanese popcorn chicken fresh out of the fryer for the best taste and texture. If left out, consume within 2 hours to ensure food safety.
Fridge: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven for a few minutes to regain that crispy texture.
Freezer: For longer storage, freeze the chicken in a single layer on a baking sheet before transferring to a freezer-safe container. It can be kept for up to 2 months.
Reheating: To reheat from frozen, bake in the oven at 375°F for about 15-20 minutes until crispy. Enjoy the delightful crunch with every bite!
What to Serve with Crispy Fried Chicken with Basil?
Enhance your meal with delightful sides that complement the vibrant flavors of this crispy chicken.
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Garlic Fried Rice: A great pairing that adds a savory depth, perfectly balancing the chicken’s crunch with a flavor-packed side.
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Cucumber Salad: Refreshing and light, this salad offers a crisp contrast to the richness of the fried chicken, cleansing the palate beautifully.
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Steamed Broccoli: Its bright green color and mild flavor provide a nutritious and vibrant companion, making your plate visually appealing and wholesome.
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Spicy Dipping Sauce: A zesty kick can elevate your chicken experience—serve it alongside to add an exciting layer of flavor.
For a drink option, consider serving Iced Green Tea. Its subtle flavors and refreshing qualities make it the ideal beverage to sip alongside the crispy delight.
Finally, don’t forget to indulge in a cheeky serving of Mango Sorbet for dessert. Its fruity sweetness is a perfect way to end your meal, leaving you satisfied and happy.
Expert Tips for Taiwanese Popcorn Chicken
• Marinate for Maximum Flavor: Allow your chicken to marinate for at least 30 minutes. This time helps the flavors sink in deeply, ensuring every bite is delicious.
• Perfect Potato Starch Coating: Use clean, wet hands to dredge the chicken in potato starch. This helps achieve those beautiful, crispy beads on the surface—key to that crave-worthy crunch.
• Temperature Matters: Ensure your oil is at 350°F before frying. If it’s too cool, your chicken will absorb excess oil and be greasy. If too hot, the outside may burn before cooking through.
• Avoid Overcrowding: Fry in small batches to maintain oil temperature. Overcrowding can steam the chicken instead of frying it, leading to a less crispy texture.
• Season Immediately: Sprinkle the spice mix on your hot, freshly fried chicken right away. This step locks in flavor while the chicken is still hot and ready to absorb those marvelous spices.
• Fry Basil Carefully: When deep-frying basil, cover it quickly to avoid splashes. This trick prevents burns while adding a lovely crispness and fragrance to your Taiwanese popcorn chicken.
Taiwanese Popcorn Chicken Variations
Feel free to customize your crispy delight with these exciting twists!
- Gluten-Free: Substitute soy sauce with gluten-free tamari and use cornstarch instead of potato starch.
- Spice It Up: Add red pepper flakes to the spice mix for an extra kick that’s sure to awaken your taste buds.
- Herbaceous Boost: Toss in some finely chopped cilantro or mint along with the basil for a fresh herb explosion.
- Coconut Twist: Use coconut oil for frying to give your chicken a subtly sweet and tropical flavor.
- Honey Drizzle: After frying, drench your popcorn chicken with a light honey glaze to create a sweet and savory contrast.
- Crispy Alternatives: Experiment with panko breadcrumbs instead of starch for a different, textural crunch that kids will adore.
- Baked Version: For a healthier option, bake the coated chicken at 425°F for 20-25 minutes until golden and crisp, flipping halfway!
- Sweet and Sour: Serve your chicken with a sweet and sour sauce dip to add a tangy dimension for an exciting flavor profile.
Every variation tells a delicious story—let your culinary creativity shine!
Make Ahead Options
These Taiwanese Popcorn Chicken bites are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, allowing the flavors to penetrate deeply for a more savory experience. Additionally, you can dredge the marinated chicken in potato starch and refrigerate it until ready to fry for up to 3 days. When you’re ready to serve, simply heat the oil and fry the chicken in small batches until golden and crispy—don’t worry, it’ll taste just as delicious as if made fresh! For the basil, fry it just before serving to maintain its crispiness and vibrant color. This thoughtful planning saves time while still delivering that fresh, homemade flair!
Taiwanese Popcorn Chicken Recipe FAQs
How do I select the best chicken for Taiwanese Popcorn Chicken?
Absolutely! Look for skinless boneless chicken thighs since they are more flavorful and tender compared to chicken breasts. The thighs will turn juicy while frying, giving you that melt-in-your-mouth texture that makes this recipe irresistible. Fresh chicken should be pink and moist without any dark spots.
How do I store leftover Taiwanese Popcorn Chicken?
Very easy! Keep your leftover chicken in an airtight container in the fridge for up to 3 days. To maintain the crunch, I recommend reheating it in the oven at 375°F for 8-10 minutes. This method helps revive the crispy texture rather than microwaving, which can make it soggy.
Can I freeze Taiwanese Popcorn Chicken?
Absolutely! For freezing, first, allow the fried chicken to cool completely. Then, lay it out in a single layer on a baking sheet and freeze for about 1-2 hours. Once frozen solid, transfer the chicken to a freezer-safe container. It can be kept for up to 3 months. When ready to enjoy, simply bake from frozen at 375°F for 15-20 minutes until it’s crisp!
What should I do if my chicken isn’t crispy?
If your Taiwanese Popcorn Chicken isn’t turning out crispy, this could be due to a few factors: The oil might not be hot enough (ideally 350°F), or you may have overcrowded the pan, which causes steaming instead of frying. Always test the oil temperature, and fry in small batches for that perfect crunch.
Is this recipe suitable for people with allergies?
Yes, but it depends on personal sensitivities. For instance, it contains soy, which can trigger soy allergies. Additionally, if you have gluten allergies, ensure you’re using a gluten-free soy sauce. As for pets, avoid giving any fried foods to dogs or cats since rich and fatty meals can upset their stomachs. Always prioritize your family’s dietary needs!
Crispy Taiwanese Popcorn Chicken with Basil Cravings Unleashed
Ingredients
Equipment
Method
- Dice the chicken into 1.5-inch wide bite-sized pieces and marinate with garlic, soy sauce, Shaoxing wine, sugar, five spice, salt, and pepper for at least 30 minutes.
- Mix the spice ingredients in a small bowl and set aside.
- Dredge the marinated chicken in potato starch and massage it in.
- Heat the vegetable oil in a pan over medium heat to 350°F.
- Fry the chicken in small batches for 3-4 minutes until golden brown.
- Transfer the fried chicken to a wire rack or plate lined with paper towels, and sprinkle with the spice mix.
- Fry the basil and garnish the crispy chicken.
- Serve warm and enjoy!