Taiwanese Popcorn Chicken Recipe

If you’re craving that perfect balance of crispy, savory, and addictively flavorful fried chicken, this Taiwanese Popcorn Chicken Recipe is a game-changer. I absolutely love how each bite bursts with those aromatic five-spice notes and that hint of basil that just elevates the dish in such a delightful way. Whether you’re whipping this up for a weekend snack or bringing it to a casual dinner with friends, it never fails to impress.

When I first tried making Taiwanese popcorn chicken at home, I was amazed at how straightforward it was once I got the marinade and double-fry technique down. You’ll find that this recipe’s genius lies in combining a flavorful marinade with a light but ultra-crispy coating that stays crunchy even after cooling. It’s the perfect recipe to keep in your back pocket for when you want to wow your family or share a taste of Taiwan in your kitchen.

this …

Ingredients You’ll Need

The key to this Taiwanese Popcorn Chicken Recipe’s success lies in fresh, aromatic spices and good-quality chicken thighs for juicy texture. It’s worth sourcing authentic five-spice powder and fresh basil leaves to get that unmistakable flavor.

• Garlic: Fresh garlic adds a pungent kick keeping the flavors vibrant.
• Five spice powder: This warm, fragrant mix is the heart of the marinade and coating.
• White and black pepper: A double pepper punch that lifts the spice profile beautifully.
• Szechuan peppercorn powder: Adds a slight numbing sensation for authentic complexity.
• Onion powder: A subtle savory layer that deepens the marinade.
• Brown sugar: Balances salt and spice with a touch of caramel-like sweetness.
• Soy sauce (low sodium): Provides umami and salt; low sodium lets you control saltiness better.
• Rice wine vinegar: Offers a slight tang that brightens the marinade.
• Toasted sesame oil: Just a dash creates that signature nutty aroma.
• Egg white: Helps the cornstarch coating adhere smoothly and crisply.
• Boneless skinless chicken thighs: My go-to for tender juiciness and sturdier texture over breasts.
• Cornstarch: Key for that light, airy, and ultra-crispy crust.
• Baking powder: Helps crispen the coating even more.
• Gochugaru (optional): Adds a subtle smoky heat; I like adding this regularly.
• Kosher salt and MSG (optional): For seasoning the final fry, just enough for that “umami pop.”
• Basil leaves: Fried crispy on top—they add freshness and a gorgeous aroma.
• Peanut oil: Ideal for deep frying because of its high smoke point.

Variations

I like to mix things up depending on who I’m cooking for and what I have on hand — and you totally should feel free to make this Taiwanese Popcorn Chicken Recipe your own. It adapts well whether you want to dial up the heat, go gluten-free, or even make it a bit lighter.

• Spice it up: I sometimes add extra gochugaru or a dash of chili powder for a bolder kick that my family loves on chilly nights.
• Gluten-free option: Swap cornstarch with potato starch or tapioca starch for a crispy and safe alternative if you’re avoiding gluten.
• Chicken breast version: If thighs aren’t your thing, try chicken breast but marinate longer for juiciness.
• Air-fryer adaptation: I tried air-frying once — it’s a bit less crispy but still tasty; just spray the chicken well with oil.

How to Make Taiwanese Popcorn Chicken Recipe

Step 1: Marinate the Chicken to Infuse Flavor

Whisk together your marinade ingredients first — that combo of garlic, five-spice, and a touch of sweetness from brown sugar creates a fragrant base. Toss your chicken thigh pieces in the marinade and let them hang out for at least 30 minutes. I usually prep this in the morning or even the night before to boost the flavor. Remember, the longer it marinates, the deeper the taste, but even 30 minutes does wonders.

Step 2: Mix Your Crispy Coating

While the chicken marinates, combine the cornstarch, baking powder, and half your five-spice powder in a large bowl. This mixture makes the crust light and crispy. I’ve learned that tossing your chicken well in this dry mix before frying is crucial — it ensures every piece gets that perfect coating.

Step 3: First Fry at Moderate Heat

Heat about an inch of peanut oil to 325°F; use a thermometer if you have one — it really helps keep your oil at the right temp. Fry the chicken pieces in small batches for 3 to 4 minutes, just until golden but not fully crisp. Avoid crowding the oil, or the temperature will drop and make your chicken greasy. Drain on paper towels to remove excess oil but keep the pieces warm.

Step 4: Second Fry to Lock in Crunch

Now crank your oil temp up to 375°F for the final fry. This step is what gives Taiwanese popcorn chicken that signature crispiness. Fry the chicken in batches for 2 to 3 minutes until deeply golden and crackly. Once out, sprinkle them immediately with the remaining five-spice mixture, salt, and optionally MSG — trust me, this seasoning boost is worth it if you’re comfortable using it.

Step 5: Fry the Basil Leaves

Last but not least, quickly fry fresh basil leaves until translucent, about 20-30 seconds, and toss onto the finished chicken. This little extra step fills your kitchen with an amazing aroma and adds a flavor and texture contrast that I adore.

How to Serve Taiwanese Popcorn Chicken Recipe

Garnishes

I always top my popcorn chicken with the crispy fried basil leaves—they bring an irresistible herbal brightness and a slight crunch that contrasts perfectly. A wedge of lemon or lime on the side is a nice touch too if you want a fresh zing that cuts through the richness.

Side Dishes

It’s great alongside steamed jasmine rice or even wrapped up in lettuce leaves with a drizzle of sweet chili sauce for a fresh, hand-held bite. When I serve this at home, I like pairing it with a simple cucumber salad or pickled radishes to balance the fried goodness.

Creative Ways to Present

For parties, I like arranging the popcorn chicken in a big platter lined with shredded cabbage, sprinkled with extra fried basil, and a few dipping bowls of spicy mayo and soy sauce on the side. It makes for a fun, shareable centerpiece that consistently wins compliments.

Make Ahead and Storage

Storing Leftovers

I find leftover Taiwanese popcorn chicken stays best in an airtight container in the fridge for up to 2 days. To keep things crispy, I separate any fried basil and add it fresh when reheating.

Freezing

Freezing popcorn chicken is definitely doable—just freeze the cooled fried pieces in a single layer on a baking sheet, then transfer to a resealable bag. However, the coating can lose some crispness. Thaw and re-crisp in an oven or air fryer for best results.

Reheating

I avoid microwaving because it makes the chicken soggy. Instead, I reheat in a hot oven or air fryer at 375°F for about 5-7 minutes to restore crunch without drying out the meat.

FAQs

Final Thoughts

This Taiwanese Popcorn Chicken Recipe has become one of my absolute favorites to make on busy days when I want something crunchy, flavorful, and satisfying without going out. I love sharing it with friends because it feels like a little bite of Taiwanese street food magic right in your own kitchen. Give it a try — I promise once you nail this, it’ll be your go-to snack that everyone asks for again and again.

Print