Easy Taiwanese Popcorn Chicken

Crispy bite-sized chicken is seasoned with fragrant five-spice and topped with crackly fried basil. This easy Taiwanese popcorn chicken recipe has an ultra-crunchy coating with juicy chicken inside. It makes a flavorful snack, appetizer, or main dish.

5 from 3 votes

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Prep Time 30

Cook Time 10

Total Time 40

Course Main Course, Snack

Cuisine Asian, Taiwanese

Servings as a side

Calories per serving 494 kcal

Ingredients

1.25 lb skinless boneless chicken thighs
1 ¼ cup potato starch fine or coarse starch work
¼ cup Thai basil
2 cups vegetable oil or any neutral oil

Chicken Marinade

1 egg white
3 garlic cloves finely minced
1 tablespoon regular soy sauce or light soy sauce
2 teaspoon Shaoxing wine or dry sherry
2 teaspoon white granulated sugar
1 teaspoon Chinese five spice
½ teaspoon salt
¼ teaspoon white pepper

Spice Mix

½ teaspoon Chinese five spice
½ teaspoon salt
¼ white pepper

Instructions

Dice the chicken into 1.5-inch bite-sized pieces. Transfer to a large bowl and combine with the marinade ingredients. Marinate for at least 30 minutes or overnight.
In a separate small bowl, combine the spice mix ingredients and set aside.
Spread the potato starch over a large baking sheet or plate. Using clean, wet hands, generously press and massage the marinated chicken into the starch until small starch beads form on the surface.
Heat the oil in a large heavy-bottomed pan over medium heat to 350°F. Fry the chicken in small batches for 3-4 minutes total, flipping halfway through, until golden, crispy, and cooked to 165°F. Keep the oil between 325-350°F while frying, returning it to 350°F between batches. Do not overcrowd the pan.
Remove the fried chicken with a slotted spoon and transfer to a wire rack to drain. Immediately sprinkle the hot chicken with the spice mix so the seasoning adheres.
Pat the basil completely dry to minimize oil splatter. Carefully add it to the hot oil and immediately cover the pan with a lid to protect against splashes. Fry for 10-15 seconds, or until translucent and crisp.
Remove the fried basil with a slotted spoon and sprinkle it over the hot chicken. Let cool slightly before serving.

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