Description
Taiwanese Popcorn Chicken is a flavorful and crispy bite-sized fried chicken snack, marinated in a fragrant blend of spices and sauces, then double-fried to achieve a crunchy texture. This popular street food features tender chicken thighs coated with a seasoned cornstarch crust, garnished with fried basil leaves for an aromatic finish.
Ingredients
Scale
Marinade
- 3 cloves garlic
- 2 tsp five spice powder
- 1/2 tsp ground white pepper
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground Szechuan peppercorn
- 1/4 tsp onion powder
- 1 Tbsp packed brown sugar
- 2 Tbsp low-sodium soy sauce
- 2 tsp rice wine vinegar
- 1 tsp toasted sesame oil
- 1 large egg white
- 1 lb boneless skinless chicken thighs, cut into 1″ pieces
Frying Coating
- 1 1/4 cups cornstarch
- 1 tsp baking powder
- 2 tsp five spice powder, divided
- 1/4 tsp ground white pepper
- 1/2 tsp freshly ground black pepper
- 3/4 tsp finely ground gochugaru (optional)
- Kosher salt
- MSG (optional)
- 12 basil leaves
- Peanut oil, for frying
Instructions
- Prepare the Marinade: In a medium bowl, whisk together garlic, five spice powder, white pepper, black pepper, Szechuan peppercorn, onion powder, brown sugar, soy sauce, rice wine vinegar, toasted sesame oil, and egg white until smooth. Add the chicken pieces and toss to coat thoroughly. Let marinate for 30 minutes to absorb the flavors.
- Heat the Oil and Prepare Coatings: In a medium pot over medium-high heat, heat 1 inch of peanut oil to 325°F (163°C). In a large bowl, combine cornstarch, baking powder, and 1 teaspoon of the five spice powder. In a small bowl, mix the remaining five spice powder with white pepper, black pepper, and gochugaru if using.
- Coat the Chicken: Remove chicken from marinade, letting excess drip off, then toss pieces in the cornstarch mixture ensuring each piece is evenly and completely coated.
- First Fry: Fry the coated chicken in 3 to 4 batches in the 325°F oil, avoiding overcrowding, for 3 to 4 minutes until golden but not fully cooked through. Remove with a slotted spoon and place on a paper towel-lined bowl to drain.
- Increase Oil Temperature: Raise oil temperature to 375°F (190°C) for the second fry to achieve extra crispiness.
- Second Fry: Re-fry chicken in 2 to 3 batches at 375°F for 2 to 3 minutes until deeply golden and very crispy. Remove and place back in the bowl. While hot, sprinkle each batch with the spiced five spice mixture, kosher salt, and MSG if using, tossing to coat well.
- Final Toss: Remove the paper towels, add any remaining five spice powder, and toss all chicken pieces together evenly.
- Fry Basil: Add basil leaves to the hot frying oil and fry for 20 to 30 seconds until translucent and crisp. Drain and place atop the chicken as garnish.
Notes
- For best results, maintain accurate oil temperatures using a thermometer during frying.
- Double frying creates the iconic extra crispy texture characteristic of Taiwanese popcorn chicken.
- Gochugaru adds a subtle heat and smoky flavor but is optional.
- MSG is optional; omit if sensitive or prefer to avoid.
- Use boneless, skinless chicken thighs for juicier meat compared to chicken breast.
- Serve immediately for optimal crispiness.
- Basil leaves must be fried briefly to release aroma and texture; do not overcook to avoid bitterness.
Nutrition
- Serving Size: 1/4 of recipe (approx. 150g)
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
